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                                                Recipes - Dinner                                 Recipes - Dinner                
Prep Time: 15 Minutes
Cook Time: 18 Minutes
Serving Size: 12
  • 6 slices Hatfield® Extra Thick Cut Maple Brown Sugar Bacon, cooked, half finely chopped, half left whole
  • 5 cups buttermilk, room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ cups cake flour
  • ¾ cup sugar
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter
  • ¼ cup hazelnuts, toasted and chopped
  • 1 cup your favorite vanilla icing
  • Preheat oven to 350°F. Line a muffin pan with cupcake liners, set aside.
  • In a bowl, whisk together buttermilk, eggs, and vanilla.
  • In a second bowl, combine flour, sugar, baking powder, and salt. In a mixer, on a low setting, add butter in pieces into flour mixture. Increase speed to medium low. Once butter is fully incorporated, increase the speed to medium and beat until well combined.
  • Next, in two parts, mix in the buttermilk mixture. The first batch mix on medium. When adding the second batch, adjust it to medium high speed. Do not over mix.
  • Fold in the hazelnuts and chopped bacon.
  • Fill each cupcake liner with 3 Tbsp of batter.
  • Bake in oven for 18 minutes, or until the edges are light golden and a toothpick inserted in the center comes out with little or no batter on it.
  • Cool cupcakes on a rack for 10-15 minutes.
  • Once cooled down, top with icing and half a strip of bacon.