Cake! Will it BBQ?


  • Walton's Employee

    BBQ Cup Cakes

    Will it BBQ? Cake!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Cake and letting you know if it will BBQ or not!

    Add Maple Syrup
    Add Eggs and Yolks
    Add Baking Powder, Salt, Flour and Milk

    Prep Time

    30 Minutes

    Cook Time

    20 Minutes

    Ingredients

    3/4 Cup Unsalted Butter, Room Temperature
    1-3/4 Cup Sugar
    1/3 Cup Maple Syrup
    1/3 Cup Canola Oil
    1 Teaspoon Pure Vanilla Extract
    4 Eggs
    2 Egg Yolks
    2 Teaspoons Baking Powder
    1/2 Teaspoons Salt
    2-1/2 Cup All Purpose Flour
    1 Cup Whole Milk, Room Temperature
    1/2 lb Sweet Pepper Maple Bacon

    For Frosting

    8 oz Cream Cheese
    3 Tablespoons Smoked Maple Syrup

    Utensils Needed

    Pizza Stone

    Instructions

    • In a bowl Mix Softened butter with the sugar and mix
    • Stir in Maple Syrup
    • Add oil and Stir until smooth
    • Add 4 Eggs and 2 Egg Yolks and mix
    • Add Baking Soda, Salt and Flour and Mix
    • Add Milk and Stir Until everything is Mixed in
    • Chop Bacon and mix into batter
    • Fill Cupcake holders with batter
    • Bake for 20 Minutes at 350° (Use indirect heat if BBQing)
    • For Frosting Mix 8 oz of cream cheese with 3 Tablespoons of Smoked Maple Syrup
    • Let Cupcakes cool before adding frosting
    • Top with bits of bacon and serve

    So, Will it BBQ?

    Absolutely this will BBQ, as Ali said, 10 out of 10, would do again! The Bacon in the batter really took this over the top and made it wonderful, it might not have had as much of a smoky flavor as we were hoping but it was all around delicious!

    Shop Walton’s for Broil King Grills




    7 lb Sausage Stuffer

    Walton's Sausage Stuffers

    Bacon Aioli Mayo Garnishing Squeeze

    Bacon Aioli

Log in to reply
 



Recent Posts

  • @TinCupTom I agree with both @bobing195-7 and @ed-jordan in regards to the H Summer, great tasting Summer Sausage without being too strong or having any real heat.

    Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.

    The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor

    Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.

    Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.

    H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.

    Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.

    read more
  • E

    @tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!

    read more
  • B

    I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
    So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob

    read more
  • S

    thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!

    read more
  • S

    excellent, thanks.

    read more
  • @Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.

    read more

Recent Topics

Popular Topics

31
Online

2.3k
Users

687
Topics

2.2k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.