Maple Pumpkin spiced cupcake with Maple Buttercream and Bacon Toffee Topper
My Step-son Daniel looking dubious asked when I was about to make pumpkin cupcakes with bacon toffee topper "is the bacon optional?"
Ha! This comes from someone who made "Bitchin Chocolate Bacon" this year for his high school cooking portfolio. Not only did he make it, but I dutifully tried it... my first meat in 25 years!
Photography & food styling Daniel Paxton-Zahra
Daniel's Bitchin' Chocolate Bacon
4 slices of bacon, rind removed, finely diced
450g (1lb) milk chocolate
100g (4oz) dark 70% chocolate
I cup of slivered toasted almonds
1. Preheat oven to 190c - 375 degrees F.
2. Place bacon on a baking tray and bake until crisp, about 15-20 minutes, stirring once. Melt chocolate in double boiler over low heat. Stir crisp bacon bits into chocolate and place back on the baking tray. Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve. Cut into wedges.
Adapted from Iron Chef Michael Symons Chocolate-Covered Bacon with Almonds
Daniel sits his final ever High School exam today, Food Tech. Good Luck Dan!