Maple Bacon Cupcake Recipe

October 18, 2009 12:01 am Published by 129 Comments

bacon-cupcakes

Bacon Today reader Becca R. shares a Bacon Recipe for Maple Bacon Cupcakes (which it 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

* 1/4 cup of minced bacon, cooked and drained
* 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

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/


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This post was written by Mr. B.

129 Comments

  • me says:

    This person stole this recipe from Vanilla Garlic!!

  • Becca says:

    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

  • lady says:

    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!!

  • Joanne says:

    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!

  • df says:

    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.

  • df says:

    that is to say, Becca (or her source) not Mr. B

  • Ben says:

    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?

  • Joanne says:

    Ben, it is funny! But in a sort of a “that’s wrong” way. I used sea salt and it worked just fine 🙂

  • Tom says:

    @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

  • Mike Kirsch says:

    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!

  • kmt says:

    Who cares where the recipe came from? Geesh! It’s only cupcakes…

  • Angie says:

    I just made these cupcakes, great recipe! I did double the batter and quadrople the frosting. I also added 1/2 teaspoon of vanilla and about 1 TBS more of maple syrup to the frosting. It made 24 cupcakes.

  • Emily says:

    I didn’t have self-rising flour, so I used a substitute posted on Joy of baking, essentially regular flour with baking powder added. The batter tasted so delicious I couldn’t wait for the cupcakes. Then they turned out tasting a little like bacon and a lot like bacon powder. I’m going to get some self rising flour at the store and make them again. Just a tip to anyone out there, don’t do what I did.

  • Emily says:

    I mean baking powder, not bacon powder. Heh.

  • The Pope... From TV says:

    This recipe is ingenious. I thank all the bacon bakers of the world.

  • davin says:

    i just made these today. the frosting is wonderful, and the batter seems like it somewhere between pancake batter and cornbread. i rewrote the recipe for my self and added a little powder sugar to thicken the frosting and took out all the salt. much better now

  • Pizza Guy says:

    I used sea salt and it worked just fine

  • KMS says:

    I made these this evening, and they tasted nothing like bacon. They actually tasted like really good cornbread. Also the frosting, while maple-y and delicious, was really thick. Next time, I will be thinning out the frosting somehow.

  • Sarah says:

    I made these for my love. We found that they were more muffin-like…I’d even with agree with the cornbread comments. The bacon flavor was really not present. Next time, I will reduce the temp. 350 produced well-done cakes by 15 min. in my oven.

    Boy, that frosting is good. I thinned it with about a teaspoon of milk. My husband’s comment “More bacon!” (He means that in life in general. 😉

  • Tiffany says:

    This… sounds… amazing. I love you Bacontoday.com

  • I first made these cupcakes exactly as written and found that there was a significant “baking soda” aftertaste. Nasty. I then added all-purpose flour and buttermilk to try to save the batch but it didn’t help much. I also added a bit of vanilla and more syrup. Still, nothing could overcome the baking soda thing. SUGGESTIONS: Use all-purpose flour instead of self-rising. It doesn’t make sense to use the self-rising when the recipe also calls for so much baking soda and baking powder. Also, to get a more “present” maple taste, try reducing your syrup over low heat to half. I started with a half cup of syrup, then reduced down to get the 4 TBSP, and the maple flavor was delicious. But… IMHO, this recipe has some problems and there are better ones out there. I’m going back to my tried-and-true version.

  • Tobi says:

    Eh I must have added too much maple syrup because the tops keep falling off of my cupcakes lol… but they are still DELICIOUS. However, definitely does not make a dozen. I doubled the frosting recipe and even that wasn’t enough, you might want to triple it. However, great tasting. And it was easy for a beginner like me 🙂

  • So what who cares!? says:

    “this person stole this recipe…. Wah wah wah!” why can’t someone just be into something and share it with people who are interested in what this person is into?? Don’t b lame tardo… “so what, who cares!?” These cupkaes are close to god like… Haters suck bacon bits…

  • ohiofarmgirl says:

    Dear Mr. B. Bacon Maple Cupcakes!?!? Dude.. I think I love you.

  • Amy says:

    I just finished making mine! Scrumptious. I posted a picture on facebook with the attached link: http://www.facebook.com/permalink.php?story_fbid=141979405854874&id=1399062109&ref=notif&notif_t=feed_comment#!/photo.php?fbid=1460759164500&set=a.1231003140743.2031891.1399062109 I added a lil bit more bacon drippings, maple syrup and brown sugar for a sweeter taste.

  • Homebrewers wife says:

    I got this recipe from Vanilla Garlic and followed it exactly. Turned out perfect, made 6 cupcakes and exactly enough icing. Topped mine with a piece of bacon instead of the sugar/salt combo. Would post a picture, but not sure how.

  • Garrett says:

    Hi, my name is Garrett and I run a blog called Vanilla Garlic. The recipe you have posted is actually mine, lifted from my website verbatim. Please either link back to me or take the recipe down. Thank you.

    I know you noted that, “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?”

    I am actually the true source, and yes, I care that it is my work that you are using to generate content for your site. I suggest actually taking the time to investigate all sources, journalists or not, because the people who do the work do care.

  • SonyaJMills says:

    Wow – it really is word for word from one of Garrett’s fabulous cupcake recipes. Oh wait, this very last line is different “(add some crumbled BACON TOO!)”

    The post should be edited to include the original author/creator – especially when it’s been pointed out (and yes, Garrett is the true creator).

  • Blaise says:

    Supporting Garrett 100% on this one… You run a blog, and therefore, by law, you are journalists. There’s this magic thing called google that let’s you find things like this…

    http://goo.gl/X9sHF

    Was that really so hard? literally the first link.

  • Sarah says:

    Plagerism is plagerism, “journalists” or not. One should ALWAYS attribute work to it’s original source. The very first person to post on this recipe said where it came from. That would have been a huge red flag for me to check the source and then get Garrett’s permission to use the recipe. I will not be following BT any longer because of this serious gaffe in the unspoken Code of Honor between bloggers. This was very bad form guys, fact checking should have been done once you were aware.

    • Sarah says:

      Jeez… I should proof before I post. It’s PLAGIARISM not plagarism. Also I used the contracted IT’S when referring to “its source” rather than the possesive. Ugh. Only thing I hate worse than plagiarism is poor spelling & grammar. Sorry folks!

  • Cindy says:

    Seriously? Not cool. As Blaise points out, it would have taken you seconds to track down the original via web search. And to not make a correction after it’s been pointed out to you is even worse.

    Bacon might be tasty, but it’s a shame you prize it over the fairness and ethics you quote as other priorities.

  • Dunja says:

    I follow Garrett’s blog religiously and have made many recipes I found on his site. It is my firm believe that if anyone takes a recipe and reposts it somewhere that they link to the original source. And BT, although I can appreciate the fact that all you really care about is bacon, it is not cool at all to not check the facts. I for one can also NOT go in a candy store, grab any candy I like and leave stating “really, all I care about is candy.” I know that this comparison limps a little but I am sure you catch my drift.
    My support goes 100% to Garrett on this and it is also an unspoken Blogger rule to not pilfer from another. The attitude many here have toward this issue is NOT cool.

  • Steve says:

    Making a mistake is understandable. Failing to admit that mistake and remedy it once it’s pointed out to you is not.

  • tera says:

    Is it too much to ask a professional website to act professionally? Do you expect us to take your website seriously when you carelessly post material from another author without giving credit and then when called on it make excuses that you are not journalists?

    The correct thing to do here is to do what a newspaper would do and to post an apology and repost the recipe with the appropriate designation of credit given to the original author. Anything less is unethical.

  • MissTdJ says:

    So not cool, Mike Kirsch. So not cool. Please do right by your fellow blogger & admit the wrong, or at least attribute the correct source.

  • Tasha says:

    Perhaps the “Becca” is really Judith Griggs.
    It is wrong to simply dismiss it though once it has been pointed out.

  • Kimberly says:

    For those who are saying that Garrett is “whining” and to just “let it be” because “it’s only cupcakes” (bad grammar there, love), please remember that those of us who are not just bloggers but recipe developers work very hard at what we do. We don’t just go online, find a recipe we like, take a new picture, and call it “ours”. We spend hours in the kitchen, creating, testing & retesting the recipe, then writing about it in a way that is both instructional and entertaining to our readers. It is WORK and it sucks to have someone plainly rip it off without even bothering to link to the true source. This has happened to me with my content in the past, and I’m still fighting to either have the stolen content properly linked to or removed from the offending sites.

    This blog (and all other recipe blogs, for that matter) has a responsibility to investigate the sources of its recipes and link to them accordingly, especially when the works are protected by CCLs, etc. If you like something so much that you want to use it on your own site, just ask permission. You’ll find that most of the time, we’ll say yes and just ask that you properly list the source.

  • Sharon says:

    I tried making these maple bacon cupcakes yesterday, and while they are tasty, I don’t really think I’d call them cupcakes. They definitely have more of a muffin texture as opposed to a cupcake texture. Bacon is yummy though! And the frosting was fantastic!

  • Lauren says:

    I just made these cup cakes today. I thought what could be better then maple bacon cup cakes!!! Well there were some problems with this recipe I tweaked it as I went along and rewrote the recipe for myself. They came out great! With the help of my minor tweaks of course.. Just some helpful hints for anyone who is attempting this recipe, it only makes about 9 cup cakes so I doubled up on the ingredients and was able to get 24 cup cakes. I also doubled up on the frosting ingredients as well however, tripple maybe key as some of my cakes were under frosted. The cake batter and the frosting is a bit thick so add milk to thin them out I put about 4 tablespoons in each. It was the perfect consistancy with the added milk! I would call these muffins not cup cakes and would be awesome with your morning coffee. I highly recommend trying this recipe it was delish!!

  • sarah says:

    This would be enhanced using Jill Connor Browne’s recipe for Pig Candy.

  • Shelly Davis says:

    Loved them! I took my excess bacon fat and greased my muffin pans for extra bacon flavor and also so I wouldn’t have to use paper cups. Additionally, I only used all-purpose flour and it turned out just fine!

  • Sarah says:

    Hey, so word on the street is: Garrett’s maple bacon cupcakes taste more like cornbread than cake!

    In other words: they aren’t that good!

    Get off your high horse and get back in the kitchen!!! Be grateful anyone bakes your recipes, let alone copies them and shares them!

    Afterall, isn’t that what baking is about?! Sharing with others?!

    Get over it, all of you!

  • Meghna says:

    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!

  • Ginny Reynolds says:

    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!

  • Frank Veritas says:

    Can you even copyright a recipe? Isn’t that why Coca-Cola and KFC and others vehemently guard recipes/formulas?

    • ER says:

      “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.

    • From what I understand, you can’t copyright the ingredients, but you can copyright the instructions/procedure.

  • Sherree says:

    Does any one know if I can use the bacon drippings without them being solidified?

  • PBF says:

    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.

  • Brianna Bahlmann says:

    YES YES YES!!!!!! The chef should always eat whats left to ensure tasty-ness. I love this recipe

  • Beautiful … wonderful work, congratulations!
    I love your blog, I will visit more often!
    kisses! (Brazil)

    Also visit the Sweet Kitchen.

  • We’re a bunch of volunteers and opening a brand new scheme in our community. Your site provided us with valuable info to paintings on. You’ve done a formidable activity and our whole community shall be thankful to you.

  • Caroline Cutlip says:

    When i made these, they came out crunchy and corn-tasting. Is that because i may have over-beat the batter?

  • Michael says:

    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?

  • Marenda says:

    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.

  • Maddi Tenney says:

    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!!!!

  • alison says:

    i must have really done something wrong. mine turned out like CRAAAAAP! 🙁

    • Erin says:

      Mine did too. But I am not giving up. I am going to adjust the recipe a little to make them sweeter, moister and less salty. (Icing is ok slaty, but my cake was too salty which didnt work well.) I am thinking of cooking the bacon in some maple syrup and adding more butter and syrup to the cake.

    • Erin says:

      Ok, so I just made another batch. I left out the bacon dripping, adding a half tbsp of butter instead (Unsalted). I crisped up the bacon and left the pieced large-ish and added more maple syrup and milk at the end to make the cup cakes moister. I also folded a couple of teaspoons of raw granulated sugar in with the bacon at the end. They already taste ten times better. The batter only yields about 10 cupcakes though, and the icing barely ices those, so i suggest at least doubling the icing ingredients.

  • Martha says:

    What is the yield on this recipe, 24 cupcakes?

    • Erin says:

      about 10, the icing barely covers that. At least double the icing for 10 cupcakes.

    • barbra says:

      if u go to the original blog link it says makes 6-8 cupcakes…dunno why this one says maes 12. when I made mine i had to take some out from some of the ones i scooped out to make the full 12 but i posted pics they looked great hehe

  • Nina says:

    these cupcakes were not sweet at all turned out like cornbread

  • kirsty63@gmail.com says:

    I never like to say anything negative, but this recipe was not good. In fact, I threw them out after eating half of one muffin. The recipe only made 9 muffins and they tasted like cardboard. I followed the recipe to the tee. Very disappointed because it sounded awesome.

  • Victoria says:

    How many dose this make?

  • Lessie says:

    I maid this and mind came out so good that now i have landy asking me to make soom for our parte at work.. thanks

  • Thanks for your time for composing “Maple Bacon Cupcake
    Recipe”. I reallywill surely be back for much more reading and commenting soon.

    With thanks, Rachelle

  • Stickie says:

    I’m curious – Why is kosher salt specified in a recipe with bacon? Seems like a contradiction, like only using vegetarian friendly ingredients in a sauce that’s going to be spread on top of a slab of meat…
    –S
    (p.s – I didn’t even know that there was such a thing as kosher salt ’til I read this…)

    • Elena says:

      Some cooks like to use kosher salt because it doesn’t have any iodine or chemical additives in it, giving it a “cleaner” taste. Also, its chunky crystals make it easier to pinch.

  • Darnell says:

    I really seem to agree with the whole thing that was in fact authored inside “Maple Bacon Cupcake Recipe” holyvirus .

    I am grateful for pretty much all the advice.
    Regards-Dino

  • I followed this recipe to a T but in the end the batter was so thick i added more milk and syrup, tasted it and decided to add more brown sugar for taste, I was worried they would be dry but i just tried one and they are super DELISH!!

  • Morgan says:

    Made these the other night. This recipe only made 9 cupcakes and they came out pretty dry. They need sour cream or something to make them moist. I also recommend buying maple extract to get my maple flavor. I also minced my bacon too small.

  • Thea says:

    Was not find of these…..I am a baker, and have heard of cupcakes like this and decided to do a test trial for a family brunch. Even AFTER adjusting and adding this and that, the recipe just wasn’t good. Salty, dry, and very faint maple taste. I would recommend adding a bit of maple extract to your maple syrup, but with a different recipe. I’m working on mine so when it’s perfected I will post for you all!

  • Jess says:

    Way too dry and the consistency of the frosting was too loose even after addin more powdered sugar

  • JoAnn says:

    Just made them. they sunk like CRAZY the second I took them out. They’re cooling now. Something is WAY wrong with this recipe. i’ve never had cupcakes fall that much before. ),:

  • JoAnn says:

    I tried again. This time I removed the bacon fat, added an extra half tablespoon of butter. added extra maple syrup (not much at all) 2 tablespoons white sugar, an extra 1/8 cup of milk (about) and made the full 12 cupcakes with it. Just came out of the oven and they look and smell AMAZING!!! can’t wait to taste them!!!

  • Kerri says:

    “Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.

    Copyright protects only the particular manner of an author’s expression in literary, artistic, or musical form. Copyright protection does not extend to names, titles, short phrases, ideas, systems, or methods.”

    It goes on to say that the laws are this way because recipes, good or bad, were meant to be shared.

    Personally, I find it in bad taste to attack a fellow blogger within the comment section of a blog when the inbox would have been more appropriate.
    Because of such actions, I will certainly make it a point to avoid the blog from which this recipe was “allegedly” taken.

    Bottom line: I feel that if someone has such a deep personal claim with a recipe, then don’t post it publicly. Keep it to yourself.
    I have a hot wing recipe I refuse to share because of the effort spent to develop it. That’s just how things work. My opinion – for what it’s worth.

  • jay says:

    Would this work as a cake? If I just cooked it longer?

  • Angie says:

    Where does the minced bacon go?

  • Nastia says:

    I tried this recipe today! Amazing!!! Fluffy and super tatsy, the only problem, the frosting it end up beein too sweet and too liquid, but he cupcakes are amazing!!

  • Mrs. V says:

    Is the butter salted or unsalted?

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