PB Bacon Pupcake
FOR THE CAKE:
1/4 cup peanut butter (with only peanuts as an ingredient)*
1/2 cup pure unsweetened pumpkin puree
1/2 cup unsweetened applesauce
2 tablespoons organic raw honey
2 eggs
3 tablespoons bacon fat
1 cup organic unbleached flour
1 teaspoon baking soda
FOR THE FROSTING/TOPPING:
1/2 cup plain Greek yogurt**
1/4 cup peanut butter
4–5 slices of thick applewood-smoked bacon (can substitute with turkey bacon)
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease an 8″ round baking pan and line with parchment paper.
Pan fry the thick slices of bacon until crisp. Set the bacon aside and reserve the bacon fat.
In a large bowl, whisk 3 tablespoons of bacon fat with the peanut butter, pumpkin puree, applesauce, and honey until combined. Whisk in the eggs. Stir in the flour and baking soda until the batter is well combined, but do not over-mix.
Pour the batter into the prepared pan and bake until the top of the cake springs back when touched and a knife inserted in the center comes out clean, about 25-30 minutes.
Make the frosting by stirring the yogurt and peanut butter together until smooth.
When the cake is completely cool, slice the cake in half through the middle. Fill the cake with half the frosting, and top with the rest. Decorate the cake with the cooked bacon.
NOTES
*Use a natural peanut butter with only peanuts in the ingredients. Avoid xylitol, palm oil and added sugar.
**Do not substitute regular yogurt for Greek yogurt, will make the frosting too runny.
This recipe yields 15 servings, and they go fast! If you want to make two layers without cutting the layer in half, double the recipe and bake the batter in two pans or repeat after the first bake. If you have leftovers, crumble up the cake and make bite-sized cake balls that can be kept in the freezer and defrosted as needed for treats.
NUTRITION
Serving Size: 1 slice (makes 15 servings)
Calories: 184
Sugar: 6g
Sodium: 177mg
Fat: 9g
Saturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 12g
Cholesterol: 31mg