Inspired by that classic Elvis sandwich featured in Recipe courtesy of The F Word (2013) MasterChef Canada’s Mary Berg The Fool’s Word The Fool’s Word Fool’s Gold Cupcakes by MasterChef Canada’s Mary Berg Ingredients CUPCAKES ICING ¾ cup unsalted butter, 1 cup unsalted butter, room temperature room temperature 1½ cups sugar ¾ cup creamy peanut butter 2 large eggs ½ cup cream cheese, room 2½ cups all-purpose flour temperature 2½ tsp baking powder 1½ tsp vanilla extract ½ tsp baking soda 4 cups icing sugar ¼ tsp salt ¼ tsp salt 1¼ cups buttermilk 2 tbsp to ¼ cup whipping 2½ tsp vanilla extract cream DECORATION ¾ cup prepared grape jelly 6 slices of bacon, cooked crisp and finely chopped

Continued on next page The Fool’s Word - continued from previous page 1 For the cupcakes, preheat your oven to 350°F and 7 Set the cupcakes aside to cool and prepare the line two 12-cup muffin tins with cupcake liners. frosting. 2 Using a hand mixer, cream together the butter 8 For the frosting, beat the butter, peanut butter, and sugar in a large bowl until light and fluffy then cream cheese and vanilla together in a large bowl add the eggs one at time, mixing well after each with a hand mixer. Slowly add the icing sugar and addition. salt, being careful not to mix too fast or else you’ll have quite a mess on your hands. 3 In a separate bowl, sift the flour, baking powder, baking soda and salt and stir to combine. This is 9 Finally, beat between 2 tbsp and ¼ cup of the dry mixture for your cupcakes. whipping cream into the frosting to make it light and fluffy. 4 In a glass measuring cup, measure out the buttermilk and stir in the vanilla. 10 To decorate, use a teaspoon to scoop a little well out of the centre of each cupcake. Fill that with 5 Add approximately a third of the dry ingredients to the creamed butter mixture and beat together about 1½ tsp of grape jelly and cover the with the hand mixer until almost combined. top of each cupcake with a good helping of the Blend in half of the buttermilk mixture, followed peanut butter frosting. To finish the cupcakes, by another third of the dry, the buttermilk, then sprinkle the chopped bacon over the top and dig the rest of the dry, mixing after each addition. in to what will probably one of the most weirdly delicious desserts you’ve ever had! 6 Pour the batter into the prepared pan, filling each cup about 2/3 full and bake for 17 to 20 minutes, or until golden and set.