Last week we introduced you to Denon Moore of Cake Crumbs Bakery and the Denver Cupcake Truck. Moore shared her expert advice with us for moist red velvet cupcakes (click here to read that post). Today she offers her perspective on a hot culinary trend: bacon desserts. Moore is the perfect person to explain the tricks of the trade, since Cake Crumbs’ maple bacon cupcakes are a sweet and savory sensation in Denver. If you have tried bacon candy or cookies with less than desirable results or you have flirted with the idea of bringing this trend to your holiday table, read on for some easy and unexpected tips.
Keep It Together
It may be tempting to select the savory and sweet elements for your bacon desserts by simply using your favorite products in each category. But buying your favorite bacon and your best tasting milk chocolate might ruin the outcome of your dessert. Moore explains, “What we get into trouble with is tasting things separately. You really need the salty and the sweet.” When selecting the ingredients for Cake Crumbs’ maple bacon cupcake, Moore and her team paired numerous products until they landed on the perfect combination. A similar process at home might lead you to more satisfying ingredients.
Go Easy On Sugar
Bacon pairs beautifully with maple. It’s true for both breakfast and dessert. But Moore warns that adding maple syrup to a dessert like cupcakes is a sure way to ruin them. “If you add the syrup it gets really sticky. You can overdo it on the sugar, so we add maple extract.” Moore has another useful tip on this front: only use pure, high quality maple extract, instead of artificial, since this enhances the flavor (Cake Crumbs uses Colorado-based Savory Spice Shop extract).
Watch the Fat Content
Bakers know that balancing the sugars and fats in desserts is a fine science and most recipes have careful ratios of these ingredients already in place. So, if you dice up some bacon and toss it into your vanilla cupcakes, it will upset this delicate harmony. “We cook our bacon before we make the cupcakes. We bake it twice and drain it because we don’t want to contribute any extra fat or oil,” Moore claims.
Although the magical combo of salty and sweet is the thing that makes bacon desserts special, you can have too much of a good thing. “You have to figure out how to make the saltiness balance. We have had to do research on bacon. We actually use uncured rather than cured bacon because it is less salty.”
Don’t Forget the Frosting
Moore says that the flavor and texture of frosting in bacon desserts can also be undermined by sweet ingredients like maple syrup. She uses maple extract in cream cheese frosting for her bacon cupcakes for the same reasons that she uses extract in the cakes themselves.
Keep It Simple
Part of the beauty of dessert lies in its simplicity. When we opt for unusual flavor profiles like bacon and chocolate or bacon and maple, Moore claims that keeping it simple is a key to good results. “Don’t use anything too strong.” So if you are tempted to add some rosemary to your bacon cupcakes or coffee, caramel, and black pepper to bacon cookies, try scaling it back a little.