Question About Bacon In Or On Cupcakes
Baking By LaLaCupcake Updated 13 Jul 2011 , 12:38am by LindaF144a
I have been asked to make 100 cupcakes for a charity golf tournament. They will be on display early in the morning before the golfing begins and they thought some breakfast like cupcakes might be interesting. I would love to do a maple bacon cupcake, but my husband says you can't have them out of the refrigerator because of the bacon. Is that correct? Will the bacon spoil or bacteria will form on them if they are just sitting out. Any thoughts would be appreciated. Thanks.
I found this online. Maybe it will be somewhat helpful.
http://answers.yahoo.com/question/index?qid=20080818232938AAcA5kA
Lol...bacon spoiling in a matter of hours. When we cook breakfast, the bacon sits on it's little paper towel until lunchtime, for BLTs. Sorry, I'm not laughing at you, but just found that really funny.
I would assume that if it was raw that would be an issue, but cooked bacon will be fine if left out for hours.
I tried some maple, bacon spice cupcakes at a Cupcake Camp and they were fine. The cupcakes were lightly spiced, maple buttercream (not too sweet) and the cooked, crumbled bacon was sprinkled on top. They were delish! I think if the bacon is cooked well enough that you can "crumble" it, it's fine.
Don't they sell pre made bacon that's not in the refrigerator section at the grocery store?
Don't they sell pre made bacon that's not in the refrigerator section at the grocery store?
Yes, they do. You can find real bacon crumbles next to the Bacos.
I think bacon is a PHF and subject to time/temp regulations. Hopefully somebody that knows more will chime in.
I will! LOL! I just had my food handler's class with the health dept a couple months ago and the inspector who did my class told us that bacon is NOT subject to time and temp regulations as long as it is cooked properly. When cooked properly, the bacon contains NO WATER, which food has to have to rot.
When is it cooked properly? When cooled, you can hold it by one end and it will stick straight up, with no support or wilting. Not floppy.
Good luck! If you would like his number I can see if I can find it...I'll PM it to you so not EVERYONE on the web calls him, lol! Then you can come on here and tell everyone what he said.
I haven't did any research of this, and maybe I am wrong. But with all the perservatives in bacon, I don't know how they can spoil that quick. In the "olden days" isn't that how they perserved their meat, was by smoking it. I make maple bacon cupcakes and my granddaughter loves them. She eats the left over ones, maybe a couple days old, and has never gotten sick. I do fry my bacon before I put them in the cupcakes. Maybe I am just confused, but I don't see any problem with the bacon in the cupcakes as long as it is fried and then put in the batter to bake. I guess I never thought that bacon would spoil. I could be wrong. Better think I this more
I will just re-post this, it is what the actual HEALTH DEPARTMENT told me!
I just had my food handler's class with the health dept a couple months ago and the inspector who did my class told us that bacon is NOT subject to time and temp regulations as long as it is cooked properly. When cooked properly, the bacon contains NO WATER, which food has to have to rot.
When is it cooked properly? When cooled, you can hold it by one end and it will stick straight up, with no support or wilting. Not floppy.
Good luck! If you would like his number I can see if I can find it...I'll PM it to you so not EVERYONE on the web calls him, lol! Then you can come on here and tell everyone what he said.
Lol...bacon spoiling in a matter of hours. When we cook breakfast, the bacon sits on it's little paper towel until lunchtime, for BLTs. Sorry, I'm not laughing at you, but just found that really funny.
Agree, only we never get bacon to last that long in this house. 20 minutes after cooking it is a record. 
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