Spring Onion, Leek, Ramp And Bacon Cupcakes

• For the "cupcakes"
• 4 strips bacon
• 1 cup leeks, white and light green parts chopped
• 1/2 cups spring onions, tough green part of stalks removed
• 2 ramps, bulbs diced, leaves reserved
• 11/4 cups stone-ground yellow cornmeal (medium grind)
• 3/4 cups all-purpose flour
• 3/4 teaspoons salt
• 3/4 teaspoons baking powder
• 3/4 teaspoons ancho chile powder
• 1/4 teaspoons baking soda
• 1 large egg, lightly beaten
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1/2 cups buttermilk
• 1/2 cups whole or 2% milk (or you can use 1 c of either buttermilk or milk)
• For the "frosting" and fried ramp leaves
• 1/4 cups Greek-style yogurt
• 1/4 cups crumbled goat cheese
• 1 teaspoon honey
• 1 tablespoon olive oil
• reserved ramp leaves, slivered

1. Preheat oven to 375, and prepare a 12-cup muffin tin.rnIn a large skillet, cook the bacon. Remove it, drain on paper towels and set aside. Pour out all but 1 tablespoon of the bacon drippings. In that 1 tablespoon, set over medium heat, cook the leeks, spring onions and ramp bulbs until tender and turning golden. Set aside to cool.
2. In a mixing bowl, whisk together the cornmeal, flour, salt, baking powder, ancho powder, and baking soda. In a smaller mixing bowl, whisk together the egg, butter, honey, buttermilk and regular milk. Pour the liquid mixture into the dry mixture and stir until just combined.
3. Chop 3 strips of the bacon and add to your batter. Reserve the 4th strip for topping the cupcakes. Then add the leek/onion/ramp mixture. Fold the bacon and veggies in gently until everything is well dispersed. Fill 10 muffin cups with the batter (you won't get 12 nicely sized ones) and bake for 16 minutes or until firm and golden.rnLet rest on a rack while you make the "frosting."
4. In a small bowl, stir together the yogurt, goat cheese and honey until well combined.rnSet aside.
5. In a small skillet, heat the olive oil over medium-high heat and fry the ramp leaves for 2-3 minutes until nicely crisped.rnChop the remaining strip of bacon.
6. Place a dollop of "frosting" on each cupcake and top with a fried ramp leaf and a few bits of bacon.rnServe warm.

bacon, leeks, spring onions, ramps, stoneground yellow cornmeal, flour, salt, baking powder, chile powder, ubc, egg, butter, honey, buttermilk, milk, ubc, ubc, honey, olive oil

Taken from food52.com/recipes/17159-spring-onion-leek-ramp-and-bacon-cupcakes (may not work)