Friday, June 10, 2016

Maple Bacon Cupcakes

Cupcakes are perfectly acceptable for breakfast if they're topped with bacon and maple
syrup. Right?!?!

Maple Bacon Cupcakes

There are a few men in my office who just love when I bring cupcakes to work, so I 
surprised them earlier this week with a new cupcake flavor that I thought they would 
enjoy - Maple Bacon Cupcakes.  I kept the cake simple by baking a vanilla cupcake.

One of the men suggested I add bacon to the cake next time.  
He said you can never have too much bacon!

Maple Bacon Cupcakes

I used Jimmy Dean Applewood Smoked Bacon and added pure maple syrup to the frosting.
The sweet and salty combination tastes delicious.  I think they may be requesting this 
cupcake again and again!

Maple Bacon Cupcakes

Maple Bacon Cupcakes

1 box french vanilla cake mix, sifted
1 C buttermilk
1/3 C canola oil
4 eggs

Preheat oven to 350 degrees.  Line cupcake pan with paper liners.
In a large mixing bowl combine ingredients and mix with an electric mixer.
Try not to over mix!
Using a large cookie scoop, fill cupcake liner.  Bake for 15 - 18 minutes, 
or until toothpick inserted comes out clean.
Remove from oven and place on a wire rack to cool.

Maple Bacon Frosting

6 slices of bacon, fried and crumbled
3 sticks butter, at room temperature
6 C confectioners sugar
1 T pure maple syrup, plus extra for drizzling over the cupcakes
1-2 T heavy cream or milk

In the bowl of a stand mixer, beat butter until pale and creamy, about 1 minute.
Add confectioners sugar one cup at a time, mixing between additions.
Add maple syrup and heavy cream.  Beat until light and fluffy.

Frost cooled cupcakes.  Top with crumbled bacon and drizzle with additional
maple syrup.

Yield - 24 cupcakes


P.S Don't forget to enter my giveaway for a prAna Garland Tee!  It's so comfy!!
Enter here.

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