Bacon Today reader Becca R. shares with us her recipe for Maple Bacon Cupcakes. 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!)
October 19th, 2009 at 11:11 am
This person stole this recipe from Vanilla Garlic!!
October 20th, 2009 at 2:53 pm
no, sorry this person did not, this person got this recipe from a good friend, this person also has no idea what vanilla garlic is. nor does her friend
October 24th, 2009 at 5:22 pm
I made them! Check them out here.
http://ladybutcher.blogspot.com/2009/10/beer-bikes-birthday-and-bacon-maple.html
If you try it, double the recipe for the cupcakes and triple for the icing, because it only makes about 10 (and frosts about 7…)
Be careful not to add too much maple syrup because it really will break the batter.
Happy baconing!!
October 28th, 2009 at 11:58 am
Becca, I made these and they came out just great! Photos and description of my adventure are here… http://www.hedonistreview.com I also followed Lady’s recommendation and doubled the cakes and tripled the frosting. Still not quite enough frosting if you want them to be decadent (and what Hedonist doesn’t want that?). Maybe double the frosting for a single batch of cakes? Really lovely though, thank you!
November 10th, 2009 at 3:42 pm
http://www.vanillagarlic.com/2007/05/maple-bacon-cupcakes-with-maple.html
The recipe is pretty much verbatim. It’s not to say that you (or your source) necessarily got it directly from this Vanilla Garlic blog, but it is the same recipe, word for word.
November 10th, 2009 at 3:44 pm
that is to say, Becca (or her source) not Mr. B
November 13th, 2009 at 9:40 am
I realize it’s just a phrase and not a genuine dietary restriction, but does anybody else find it funny that the recipe for bacon cupcakes calls for “kosher” salt?
November 18th, 2009 at 11:30 am
Ben, it is funny! But in a sort of a “that’s wrong” way. I used sea salt and it worked just fine
November 18th, 2009 at 4:32 pm
@df – while I agree that this is the same as the recipe posted on vanilla garlic, that post was published with a CC license: http://creativecommons.org/licenses/by-nc-nd/3.0/
which, in a nutshell, says you are free to copy/distribute this wherever, but you may not alter it [so it must be "word for word"] OTOH, the one part that “Becca R.” failed to include was attribution to the original author.
ironically, by pointing this out, you (and I) have made the attribution clear
Tom
p.s., one other thing: the above CC license includes a “non-commercial” clause, so you’re not allowed to profit it by it. Since I don’t see any overt/click-thru advertising on this site, I think BT is pretty much in the clear on this
November 19th, 2009 at 7:52 am
Thanks to all who have identified the (true?) source of this recipe. At BT, we make every attempt to be fair and ethical, and we call out original sources whenever we know them. But… we are not journalists, and as such we don’t do extensive (or any) fact checking. If a reader sends us something interesting about bacon, we generally write it up, since what we care about here is bacon.
And really, does anything other than bacon really matter?
Thanks for reading!