Maple Bacon Cupcakes Revisited

Yesterday, Justin came home from running an errand with exciting news: a locally owned coffee shop down the road wants to sample my cupcakes! So before starting my final exam for U.S. History 1900-1945, I tried my hand at a new Maple Bacon Recipe. I had made a previous recipe with rave reviews, but the cake did not rise well and the cream cheese frosting would just not come out smooth for me. The new recipe called for less maple syrup, and I substituted oil in place of the butter.

I mixed the batter, filled the cups, and put them in my toaster oven with high hopes. This is what came out:

I was so stoked! The first recipe I used was delicious cake, but it was flat and very sticky. There are still some kinks to work out in this recipe, the cake needs a little more flavor but the overall recipe is fantastic! I would add a tiny bit more maple syrup and slightly less flour, and I added ginger and nutmeg for additional flavor.

After the frosting was done, I let the cakes cool and decorated them. Here is the finished product:

I definitely recommend the recipe and I hope the coffee shop loves them!


Maple Bacon Cupcakes: (this makes only 8-10 cupcakes. If you are making more, you will want to double or triple the recipe)


Ingredients
* 3 1/2 tablespoons olive or canola oil
* 1/2 tablespoon bacon drippings (left in the fridge to become solid)
* 1 egg
* 5 tablespoons brown sugar
* 5 tablespoons maple syrup
* 1 1/4 cups self rising flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup milk
* 1/4 cup of minced bacon, cooked and drained
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ginger



Instructions:

1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon.

2) Beat the crud out of the butter and solidified bacon fat ’till light and creamy. Add the brown sugar and maple syrup and beat well until combined.

3) Add the egg and beat until incorporated.

4) Sift the flour, salt, baking soda and powder together.

5) 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. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.

6) 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.

Maple Buttercream Frosting:

Ingredients:

* 4 tablespoons of butter.
* 2 tablespoons of maple syrup.
* 1 cup of powdered sugar.
* 1/2 teaspoon salt


Instructions:

1. Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor. 

Top the cupcake with a small slice and bacon and enjoy!