Bacon Maple Cupcakes
Did you ever think that bacon and maple syrup combined together could make a sweet and delicious cupcake? It's so good!
Equipment
- 1 Pastry bag with a size 13 tip
- 1 line pan with cupcake liners
- 1 Standing mixer
- 1 Ice cream scoop
- 2 bowls
- 1 Wire rack
Ingredients
Cupcake Ingredients
- 1 ¾ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup sugar
- 2 eggs room temperature
- 2 tbsp bacon fat
- 2 tbsp maple syrup
- 1/2 cup vegetable oil
- 1/3 cup whole milk room temperature
- 1 1/2 tsp vanilla
Maple Frosting Ingredients
- 1 cup unsalted butter softened
- 4 cup powder sugar
- 4 tbsp heavy whipping cream
- 1-2 tbsp maple syrup
- 1/4 cup chopped bacon
Instructions
Cupcake Directions
- Preheat oven to 350 degrees.
- Using the skillet, fry up the 6 pieces of bacon to your liking and then set aside to cool.
- Line your cupcake pan with paper liners.
- In a bowl combine the flour, baking powder, baking soda, and salt. Whisk well. Set aside.
- Now in a second bowl, mix together with your electric mixer sugar and eggs beating until well combined.
- Add the oil, whole milk, bacon fat, maple syrup and vanilla to another bowl, stir to mix.
- Add this bowl of ingredients to the second bowl with sugar and eggs, again mixing well to combine.
- Slowly add the wet ingredients to the dry ingredients stirring just enough to blend all of the ingredients together.
- Using a medium ice cream scoop fill each cupcake tin 2/3rds filled. Bake at 350 degrees for 16-18 minutes. Just stick a toothpick into the centre of your cupcake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cupcake is done.
- Remove cupcakes from the oven and allow to cool in the pan for about 5 minutes.
- Next transfer to a wire rack allowing them to cool completely.
Frosting the cupcakes
- In a bowl, cream powder sugar, vanilla, maple syrup and butter until mixture is light and creamy. If for some reason it doesn’t cream you can add a few drops of heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, you’re in good shape if not, add more powder sugar 1/4 cup at a time and mix well.
- Once the frosting is ready, fill a pastry bag with a size 13 tip.
- Twist the open end of the pastry bag and squeeze the frosting to the tip. Start at the outer edge of each cupcake moving in a circle inward to the centre of the cupcake.
- Top with chopped bacon and maple syrup.
Notes
BEST TIPS FOR FROSTING CUPCAKES
Frosting cupcakes isn’t an easy task so if you are new to using a piping bag it may take a few times to get it right. That’s ok, you have 18 cupcakes in this recipe to frost. First, make sure to have piping bags and tips. If you don’t have piping bags you can use a large ziplock type bad and just cut the corner and insert the tip. There are quite a few tips for piping icing so you have a choice. In this recipe, I use a #13. Filling the piping bag may sound easy, but it can be a disaster. To make it easy, I use a large glass. I put the tip end in and then turn the open end over the top of the glass. This gives you enough space for twisting the end once the frosting is in the bag. Make sure not to overflow the piping bag. It is important to keep a consistent flow with trying not to stop before you are finished. This vanilla frosting recipe for cupcakes should be thick and smooth so it doesn’t clog up the tip specifically for the smaller star tips.Nutrition
Serving: 1cupcakeCalories: 383kcalCarbohydrates: 46gProtein: 3gFat: 21gSaturated Fat: 14gTrans Fat: 1gCholesterol: 56mgSodium: 215mgPotassium: 40mgFiber: 1gSugar: 36gVitamin A: 398IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!