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tablespoons butter (room temperature)
tablespoon bacon drippings (leave in the fridge until they're solid)
tablespoons brown sugar
tablespoons maple syrup
cups self-rising flour
teaspoon baking powder
cup minced bacon, cooked and drained
Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince a 1/4 cup of the bacon.
Beat the butter and solidified bacon fat together until light and creamy. Add the brown sugar and maple syrup and beat well until combined.
Add the egg and beat until incorporated.
Sift the flour, salt, baking soda and powder together.
Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined.
Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Add maple syrup in very small increments; large amounts can break a cake batter.
Scoop into cupcake papers and bake at 350°F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
Frost cupcakes, then sprinkle crumbled bacon on top.
More About This Recipe
- Dear Bacon,
What can I say? You have been the mightiest of meats, the sultan of snacks, and the prince of pork. Not only are you undeniably delicious all on your own, your savory succulence really takes food to a new level. Like, remember when people only thought of you as a simple side to eggs and toast?
But then you were all like, “What up breakfast?! I’m gonna rock your bacon egg cheese pull aparts!”
And you totally knew how to get down at a party with your bacon wrapped smokies and bacon pigs in a blanket.
Or how about the time you totally kicked veggies in the butt?
And sweets were no match for you. Chocolate chip cookies were never the same after you came around, nor cupcakes.
So, it breaks my heart to have to tell you this Bacon, but your time is over. There’s a new love in town and it’s French Ventreche. Some call it bacon; some call it pancetta, but whatever you call it, that gorgeous fatty cured meat has stolen our hearts.
You’re probably asking yourself why, but you had to have seen the signs. People have been talking about it for a while now. You’re still delicious, but the magic has definitely gone. And Ventreche, while it does a lot of the same things you can do, it just has that certain… je ne sais quoi.
So, sorry Bacon! You’ll always have a special place in our hearts.
What do you think, is bacon dead? Comment away!
Maple Bacon Cupcakes
These maple bacon cupcakes taste like the fluffiest pancake and bacon breakfast all rolled into a cupcake. It has a maple cinnamon cupcake stuffed with candied bacon. It is topped with a creamy cream cheese maple frosting and topped with more bacon. They have bacon, so you can have them for breakfast, lunch, dinner, and dessert!
Maple Bacon Cupcakes
Maple Bacon Cupcakes are a deliciously sweet and salty treat. With pancake flavored cake and fluffy maple buttercream frosting, these made from scratch cupcakes are a must have dessert!
Ya&rsquoll know I love bacon&hellip. in breakfast fried rice, in pumpkin mac and cheese, in broccoli salad&hellip Bacon makes almost everything better!
But I also have a fondness for maple syrup and it&rsquos versatility. I&rsquove used it in pumpkin spice cake, to baste a whole spatchcock turkey, and in maple walnut pie.
I must admit, when the whole bacon dessert craze happened, I wasn&rsquot that into it. Then I had a maple bacon donut at Duck Donuts while on an Outer Banks vacation and my mind was forever changed.
The combo of rich maple syrup with salty bacon is addictively delicious. So, a couple of years ago I made maple bacon cupcakes for a party.
The cupcakes were a huge hit so I&rsquove been testing and perfecting the recipe ever since.
What I&rsquove learned over the years is that maple syrup flavor can get lost in a recipe. That&rsquos why it&rsquos a great replacement for sugar or corn syrup. In a sea of ingredients, you&rsquoll barely taste maple syrup.
Trial and error has taught me that when you want a strong maple flavor, you have to use dark maple syrup. This strong tasting maple syrup used to be hard to find since much of it was used commercially.
That all changed in 2015 when the maple syrup grading system was changed. The grades used to be labeled A, B and C. It was a confusing system because it made it seem like the A grade maple syrup was somehow better than the B or C grade.
Not so! The grade actually reflected the color and taste of the maple syrup (Fun fact, this also relates to the season when the maple sap is harvested! Later=darker!).
- Grade A Golden Color, Delicate Taste
- Grade A Amber Color, Rich Taste
- Grade A Dark Color, Robust Taste
- Grade A Very Dark Color, Strong Taste
- Processing Grade
For this recipe I used Grade A Very Dark Color, Strong Taste because I wanted a deep, very rich maple flavor. Could you use a lighter flavor maple syrup&hellipsure but the bacon will overwhelm the maple flavor.
While we&rsquore on the subject of bacon&hellip. these lovely cupcakes aren&rsquot just topped with bacon! There&rsquos bacon fat in the cake recipe too!
Adding bacon fat to the batter makes the cake fluffy and gives it the taste of a pancake breakfast with a side of bacon! Mmmmmm.
Then the cupcakes are finished with a maple buttercream frosting and topped with maple bacon. Every bite is full of maple bacon flavor.
They&rsquore sweet, sticky, salty and quite messy! But these maple bacon cupcakes receive rave reviews every time I serve them!
Maple Bacon Cupcakes
These Maple Bacon Cupcakes are the perfect pairing of sweet rich maple cupcakes, maple buttercream frosting and crunchy salty bacon. Make using a Duncan Hines cake mix, these Maple Bacon Cupcakes are easy to make and sure to be any bacon lovers favorite cupcake.
There are things in life that are so wrong together but yet they feel so right. Maple Bacon Cupcakes fit into that category in the most delicious way. Let me explain…
I’m talking about purple and lime green as a color combination, Kid Rock together with the Bee Gees, pouring M&Ms into a bowl of hot popcorn. The list goes on and on and it also includes the most delicious pairing of all, maple and bacon.
I will admit that when maple bacon anything first hit the streets years ago, I was quite skeptical. Why would anyone think bacon and maple would go together like PB&J was beyond me. Until I tried it and then the Universe made sense and It was wise. The salty crunchiness of the bacon being used as a backdrop against the sweet, rich maple flavor automatically turns whatever that culinary creation is into edible gold. I was a believer.
These days there is maple bacon EVERYTHING… cookies, donuts, cakes and cupcakes. Everyone seems to have a recipe and I will be honest, I wasn’t sure what I could bring to the party that hadn’t already been brought. No one likes two identical taco salads at a potluck, get my drift? What makes these cupcakes different from the others is sheer amount of maple flavor packed into a little paper cupcake wrapper. The first batch of cupcakes I did were delicious and then I was told by my official cupcake tester (aka Big Scary Mike) MORE MAPLE. So back I went and added more maple and laid out another sample for him and I was told MORE MAPLE. Somewhat discouraged, I began thinking Mike was just trying to stockpile 6 dozen cupcakes all for himself. But I went back and added yet more maple and once again brought him his sample and was finally rewarded with a big thumbs up.
CAN I USE THE PRE-COOKED BACON IN A POUCH FOR MAPLE BACON CUPCAKES?
You can use the pre-cooked bacon in the pouches (usually found in the salad dressing aisle at your grocery store) in a pinch but I would suggest using real bacon you cooked up yourself for this recipe. I have tried both and I find the fresh cooked bacon has a better consistency and … well … tastes more like BACON.
HOW CAN I IMPROVE A BOX CAKE MIX TO TASTE LIKE A BAKERY CAKE?
If you want to make a box cake mix taste like a bakery cake, start by looking at the directions on the cake mix and add one or even two extra eggs than what is called for. Next, use melted butter in place of the oil and double the amount called for. Lastly, use whole milk instead of water.
HOW DO YOU MAKE MAPLE BACON CUPCAKES?
Easy! To make Maple Bacon Cupcakes, start with the bacon. Lay out your pieces of uncooked bacon on a cookie sheet covered in foil and bake for 15-20 minutes in a 400 degree oven. Once your bacon is crisp, remove the bacon to a paper towel covered plate to drain away the grease and set aside. Next, preheat oven to 350 degrees or whatever the boxed cake mix calls for and line a cupcake tin with paper liners.
Combine your Maple Bacon Cupcakes batter as instructed but add in one extra egg white, substitute the water for milk and use melted butter in place of the oil and double the amount of oil called for. Add in the vanilla, cinnamon, maple syrup and mix to combine. Fill your cupcake tins 2/3 of the way full with the batter and bake your Maple Bacon Cupcakes in the oven for the suggested amount of time on the box.
When your Maple Bacon Cupcakes are done, remove from the oven and let sit for 1 minute before moving Maple Bacon Cupcakes to a rack to cool. Once your cupcakes are completely cool, make your Maple buttercream frosting.
Start by adding softened butter to a large mixing bowl and beating until creamy. Sift in the powdered sugar and salt, then add in the maple syrup, vanilla and mix to combine.
If the frosting is too thin, add in more powdered sugar, if it is too thick, add a bit of milk to thin the frosting out. Frost your Maple Bacon Cupcakes and then using your fingers, lightly crumble the bacon into small pieces and then add it to the frosting and lightly press to make sure they stick.
Believe me, when you crumble up that bacon and sprinkle it on top, every man in your household to suddenly find a reason to be in the kitchen. These Maple Bacon Cupcakes are a little off the beaten path but I promise you will not be disappointed. Take a little walk on the wild side and your day will look a little brighter… plus you will have cupcakes and that is never a bad thing.
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