Maple Bacon Cupcakes

Cupcakes are perfectly acceptable for breakfast if they're topped with bacon and maple

syrup. Right?!?!

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!

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

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

Enjoy!

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