Bacon Today reader Becca R. shares with a Bacon Recipe for Maple Bacon Cupcakes (which is turns out was originally posted on the amazingly cool food blog Vanilla Garlic in 2007) . If you make these let us know how they turn out and take some photos to share with the world!
Bacon Maple Cupcakes
Ingredients
* 4 1/2 tablespoons butter, room temperature
* 1/2 tablespoon bacon drippings (left in the fridge to become solid)
* 1 egg
* 5 tablespoons brown sugar
* 4 tablespoons maple syrup
* 1 1/4 cups self rising flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* tiny tiny pinch kosher salt
* 1/4 cup milk
* 1/4 cup of minced bacon, cooked and drained
What you’ll do–
* 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. The chef should eat whatever is left to assure that the bacon is tasty.
* 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 Syrup Frosting
Ingredients
* 4 tablespoons of butter.
* 2 tablespoons of maple syrup.
* 1 cup of powdered sugar.
* turbinado sugar (optional, but recommended).
* coarse grain sea salt (optional, but recommended).
What You’ll Do –
* 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.
(add some crumbled BACON TOO!)
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Hey Mr. B your recipe is awesome, i’ll definitely try, but I come across an article on sugar-free maple food. Here it is http://www.ifood.tv/network/sugar_free_maple . Is the maple syrup used in your recipe is the same. Or if you could make a recipe with this sugar free version for the dieters like us would be great!
My sons BEG me to make these cupcakes. A few grains of fleur de sel or sel gris on top is a nice touch. It’s also worth the trouble to use turbinado sugar. And…use the best bacon you can afford. Yum!
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Can you even copyright a recipe? Isn’t that why Coca-Cola and KFC and others vehemently guard recipes/formulas?
“secret recipes” can be copyrighted but once the limitaiton period ends, they become public domain and anyone can use them (obviously negating a part of their competitive advantage). Food manufacturers would instead choose to safeguard secrets closely to avoid having to disclose them to the public.
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Does any one know if I can use the bacon drippings without them being solidified?
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This recipe calls for self-rising flour. This flour already has baking powder and salt added to it. So the recipe needs more baking powder (1/2 a tsp)? Let me know if regular flour is appropriate then.
I used cake flour, I added 1 1/2 tsp of baking powder since I did not use self rising flour.
YES YES YES!!!!!! The chef should always eat whats left to ensure tasty-ness. I love this recipe
Beautiful … wonderful work, congratulations!
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Also visit the Sweet Kitchen.
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When i made these, they came out crunchy and corn-tasting. Is that because i may have over-beat the batter?
I just made these cupcakes as they sounded amazing! I am not sure if I did something wrong but they came out very very dry. The flavour was ok but it was hard getting past the dryness. Thoughts?
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I read the response(s) that the cake was too dry… When I made the batter to the recipe I felt that the batter was WAY too thick. I added 1 more structure (1 extra egg) and one more fat ( 1/4 of a cup of butter) and I had VERY moist cake… it was awesome… I just wish I’d added more maple syrup… If I had done that, I may not have added the butter… I also made a different frosting. I took 1 1/2 C heavy whipping cream, 1/2 C milk, Vanilla jello pudding (to make a mousse frosting) 1 tsp of vanilla extract and added maple syrup to taste… IF it’s not sweet enough for you, you can add powdered sugar to taste.
I LOVE THE FROSTING!!!!!!! THE CUPCAKES TURNED OUT GREAT!!!! Instead of using their recipe I just used pancake batter with 3 tbs of maple syrup:)Also, i used 3tbs of maple syrup and 1 1/3 cup of powdered sugar they are amazing!!!!
i must have really done something wrong. mine turned out like CRAAAAAP!