Apple Bacon Crepes With Maple Cream Cheese Frosting Food

THE BMC2: A BACON MAPLE CREAM CHEESE FROSTED APPLE CINNAMON FRENCH TOAST CUPCAKE

Steps:

• 1. Preheat oven to 350. Line muffin tin with cupcake liners.
• 2. Beat shortening and granulated sugar in medium sized bowl. Add vanilla and egg. Beat well.
• 3. In a separate bowl, sift together flour, salt and baking powder. Add flour mixture alternately with milk to the sugar mixture. Dough will be sticky.
• 4. Filling: Mix together brown sugar, cinnamon, melted butter and flour until a grainy paste is formed.
• 5. Fill cupcake liners 1/4 full with cupcake batter. Pipe in an index-sized finger amount of cinnamon filling and top with remaining cupcake batter until 3/4 full. Repeat.
• 6. Bake for about 25 minutes or until toothpick comes out clean. Cool.
• 7. Mix all frosting ingredients and frost cupcake. Top with sauteed apples (combine topping ingredients: apples, butter and sugar in small fry pan over medium heat until apples are caramelized) and cooked bacon pieces.

MAPLE BACON ICE CREAM CONE CUPCAKES

Steps:

• For the bacon: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack over it. Arrange the bacon strips on the rack so they are not overlapping. Stir the maple syrup and brown sugar together in a small bowl. Brush both sides of the bacon with the maple mixture and bake until crisp and caramelized, 25 to 30 minutes. Let cool slightly on the rack, loosen from the rack, then cool completely. Finely chop 4 slices of the bacon; set the remaining slices aside for garnish.
• For the cupcakes: Set the ice-cream cones into the cups of 2 muffin tins. Prepare the cake mix according to package instructions, adding the maple extract and finely chopped bacon after the batter is combined. Pour the batter into a small pitcher (work in batches if necessary) and fill each cone so that batter comes 1/4 inch below the top cupped portion. Bake until the cake rises above the edges of the cones and a tester inserted in the center of one comes out clean, about 20 minutes. Cool completely.
• For the buttercream: Beat the butter on high speed in a mixer fitted with the paddle attachment until light and fluffy, 30 seconds to 1 minute. Reduce the speed to low and add the confectioners' sugar. Beat until the sugar is incorporated, then increase the speed to high and until light and fluffy, scraping down the sides of the bowl as needed. Beat in the maple syrup and salt. Mix on low until combined, then gradually increase speed to medium high. Add milk a tablespoon at a time to make a smooth, pipeable frosting. Beat on high until very smooth and fluffy, about 2 minutes.
• Put the buttercream in a pastry bag fitted with a large star tip and pipe spiral swirls on top of the cupcakes (to resemble soft-serve ice cream). Break the 6 remaining slices of maple bacon into large chunks and stick a chunk into the top of each cupcake.

MAPLE BACON CUPCAKES WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Cupcakes: Preheat oven to 350°F. Line 2 12‒cup muffin pans with cupcake liners and set aside. Combine the flour, baking powder and salt in a large bowl and set aside. Beat the butter and sugar until light and creamy in the bowl of a stand mixer, fitted with a paddle attachment. Add the eggs and the maple extract and mix until fully incorporated. Add the flour mixture and the Half & Half, alternating, in 2 batches. Be sure to mix well after each addition. Add in the chopped, cooked bacon and mix until evenly distributed. Fill the paper-lined muffin pans 3/4 of the way full with batter. Bake the muffins for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Let them cool before frosting. Frosting: Cream together the cream cheese and the margarine with a hand mixer in a medium bowl until smooth and free of any lumps. Next, mix in the maple extract. Add in the confectioners' sugar and whip until light and fluffy. Refrigerate the frosting until you're ready to serve the cupcakes. Garnish: Line a cookie sheet with parchment paper. Melt the chocolate chips in the top section of a double boiler. Dip each piece of the bacon into the chocolate, until half of the bacon is covered in chocolate. Place the bacon pieces onto the prepared cookie sheet. Refrigerate until the chocolate is set. When ready to serve the cupcakes, frost them using an icing spatula or a piping bag fitted with a pastry tip. After frosting, place a piece of chocolate-covered bacon on each cupcake and serve.

MAPLE CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.