I have a soft spot for confections and (obviously) bacon. So when you combine the two, my head explodes and I have to write about it.

I’ve mentioned it before, I’m a big fan of Twitter. I’ve been introduced to companies I never would have heard of without it. And one of those companies is CupcakeStop. 

CupcakeStop opened in 2009 (by owner Lev Ekster) in NYC and this food truck is bascially heaven on wheels. It tools around NY and serves up different varieties of “handmade made from scratch” cupcakes everyday. It also has a cupcake stand sans wheels at the Limelight Marketplace  on 6^th and 20^th. And it’s there that I tried the French Toast with Bacon Cupcake. Squeeee(al)!

Okay. This cupcake is PERFECTION. I’ve tried other bacon confections and even tried to make one myself but this one takes the cake. (Yes, I also enjoy a good pun in addition to bacon.) The maple french toast flavor is subtle without being overly sweet nor does it overpower and the saltiness of the bacon. And this bacon is GOOD. Chewy, thick and present. It doesn’t tease, it doesn’t overwhelm, it subtly says, “Hi, I’m porky goodness, what’s your name?”

Obviously, as any good bacon reporter is want to do, I had to ask CupcakeStop more questions about their delicacy.

ME: So tell me, how did you come up with a French Toast with Bacon Cupcake? How many recipes did you try before coming up with the final product?

CupcakeStop: Because our baker Chris Mitchell is a true southern boy with an affinity for bacon, he decided to create this flavor. We like to think of it as the perfect breakfast cupcake. We went through approximately 8 different variations before coming up with the final product.

ME: This is truly the best bacon cupcake I’ve tasted. What are the key ingredients in your cupcake? What is the frosting made out of?

CupcakeStop: Thank you! The key ingredient is Apple Wood Smoked Bacon, that is then caramelized with pure maple syrup and vanilla sugar. The frosting is a buttercream infused with cinnamon.

ME: Well the thought and care that you put into this cupcake shows. I’m sure these cupcakes sell quite well.

CupcakeStop: They sell very well. We only make a limited quantity of them so when they do become available, our customers go crazy. However, they are rarely requested for the Bar Mitzvahs we cater.

ME: HA! I’m sure. How often are they on your rotating menu?

CupcakeStop: They appear on the menu approximately two times per month.

ME: Are the bakers at CupcakeStop bacon enthusiasts?

CupcakeStop: The entire staff loves bacon!

ME: I knew you were good people! So I HAVE to ask, anymore bacon cupcakes in CupcakeStop’s future? And if so, when?

CupcakeStop: Absolutely, we just can’t divulge that information yet. All I can say is that we are currently developing new bacon themed flavors.

ME: Yay! Love it! How can someone who doesn’t live in NY or NJ get to sample your French Maple Cupcake with Bacon? Do you take special orders for specific flavored cupcakes?

CupcakeStop: We don’t offer this cupcake for nationwide shipping, yet.

ME: Last question, any expansion plans?

CucakeStop: Yes! We are currently looking into new locations in NYC and a few out of state as well.

You can follow CupcakeStop on Twitter and on Facebook! And as always, enjoy!

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!)

photo courtesy: http://www.flickr.com/photos/clevercupcakes/3562015711/

Pack up a change of clothes and hit the road. The Retro Bakery now features a maple bacon cupcake as part of their Breakfast for Dinner cupcake trio. This collection, available as a special menu item on Fridays, features the Short Stack, Blueberry Pancake and Maple Bacon cupcakes.

I won’t be able to make it out to Vegas again for a while. If you’re in town for a convention or just a weekend of partying, cruise by the Retro Bakery and let us know how these bacon cupcakes are. 

– Mike

Photo Credit

At this point I’m getting really excited about the impending arrival of bacon cupcake day. Truth be told, I’m not a real chef, but I try. I have attempted several times to make bacon brittle without a successful batch. (I’m still trying, though, and that article will be coming as soon as I perfect the recipe.) Cupcakes are a lot easier to manage, though, and really, how hard could frosting be? I’m going to find out for myself when I try to make it next week.

Get hungry. The cupcake wave is a-comin’.

– Mike

Special thanks to a loyal (but anonymous) reader for sending in this link!

Photo Credit: http://www.flickr.com/photos/nycblondieandbrownie/3019309962/