Bacon-Herb Cupcakes

Use a combination of parsley, thyme, and oregano, or sage, rosemary, basil, and chives for a savory and perfectly balanced nibble.

Test Kitchen Specialist Marian Cooper Cairns likes to use a combination of parsley, thyme, and oregano, but sage, rosemary, basil, and chives will work just as well. Using a small cookie dough scoop for the batter gives the baked cupcakes a pretty round top.

Ingredients:

• 1 1/2 cups sour cream
• 1/2 cup cooked, finely crumbled bacon
• 1/2 cup melted butter
• 1/4 cup finely chopped assorted fresh herbs
• 2 green onions, chopped
• 1/2 teaspoon pepper
• 2 cups self-rising flour
• 6 ounces cream cheese, softened
• Garnishes: assorted fresh herbs, cooked and crumbled bacon

Directions:

1. Preheat oven to 375°. Stir together first 6 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.

2. Bake at 375° for 26 to 28 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.

Southern Living
MARCH 2011