This combo is basically heaven to me. Butterscotch and bacon have a caramelly affinity for one another and I love the sweet salty combo. As for the bacon craze: I get it. Add some smokiness to the mix and you’ve got something really special. But I love pigs, they are cute and smart, and so my bacon comes in plant form.
Now, this recipe really elucidates vegan rule #14 “Vegans can and will make bacon out of everything.” Hide your eggplants, protect your carrots and build a safehouse for your coconut because the vegans are coming for their BLTs. And cupcakes.
But before you yell at me about how inaccessible this recipe is, let me state: you can make these into plain old (but deliciously amazing exceptionally wonderful) Vanilla Cupcakes With Vanilla Frosting. I, however, had just come into a windfall of Coconut Bacon and I was determined to use it. My boyfriend does this blog, The Laziest Vegans In The World, and he purchased a bunch of Phoney Baloney’s Coconut Bacon. Honestly, I mostly ignore the stuff he eats (unless it’s chocolate, duh), but I was pretty intrigued because, well, see above. I love vegan bacon. And I especially loved the simple ingredients list and, yum, is this stuff ever smoky and good! Because it’s made from coconut, it just seemed right to put it in a sweet treat. You can order Coconut Bacon or make it yourself.
The second exciting part of this post is about the coconut-based frosting and cupcake. Not to get too heavy-handed in a post about cupcakes, but I also love orangutans. Just today I saw a heartbreaking article about what palm oil production is doing to orangutan habitats. Although there are claims of sustainability from some companies, there is too much conflicting information about it. And so, awhile ago I decided not to use palm oil in my recipes. Which, unfortunately, means I won’t be using any vegan butters (for now.) So this recipe uses an applesauce-coconut oil concoction that I find works perfectly for buttery baked goods.
Now that I’ve made this recipe totally depressing, let me brighten it up! As I mentioned, these make perfect vanilla cupcakes as well. The cupcake is already vanilla, so we’re good there, and for the frosting, simply replace the extract with pure vanilla. Since vanilla is much less powerful than butterscotch, use a bit more. Say 1 1/2 teaspoons. And dress ‘em up with some cute naturally colored sprinkles or whatever else makes you forget about all of the misery in the world.
OK, now go forth and be sweet and salty!