Ingredients:1 1/2 cups all-purpose flour
1/2 cup mesquite
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
2/3 cup sugar
1/2 cup brown sugar
2 large eggs
2/3 cup plain yogurt
1 cup apple cider
2 1/2 ounces cheddar cheese, cut into 1/8" cubes
3 pieces of cooked bacon (preferably maple cured), roughly chopped
Instructions:
Preheat oven to 350 F.
In a medium-sized bowl, whisk all-purpose flour, mesquite flour, baking powder, and baking soda.
In another medium-sized bowl beat butter, sugar, and brown sugar until light and fluffy.
Beat the eggs and yogurt into the butter/sugar.
Alternately add the flour mixture and the apple cider to the butter/sugar mixture, beating after each addition until just combined.
Fold in the cheese and bacon.
Fill cupcake liners 3/4 full.
Mesquite Buttercream Ingredients:
1 cup unsalted butter, room temperature
2-3 cups powdered sugar (depending on how thick you like your buttercream)
2 tablespoons mesquite flour
a few tablespoons of milk, optional
Instructions:
Beat butter and sugar until light and fluffy (about 3 minutes on high speed).
Mix in mesquite flour.
Optionally, mix in milk a little bit at a time until the frosting has a consistency you like.
Spread or pipe on cooled cupcakes.
Source: http://www.cupcakeproject.com/2011/09/apple-bacon-cheddar-cupcakes-with.html#ixzz2LuwMignp
