YUMMY MAPLE BACON CUPCAKES
This recipe was given to me by a close friend. I was headed to a bacon party and the dessert list was quite limited. These cupcakes were eaten before the entrees and disappeared quickly! The bacon is the clincher. It is a must and the buttermilk in the batter makes it taste amazing.
Provided by lucky26
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 48
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
- Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 19.5 g, Cholesterol 18.2 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 71.4 mg, Sugar 15.1 g
MAPLE FRENCH TOAST AND BACON CUPCAKES
Steps:
- Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
- In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
- Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
- Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.
MAPLE BACON CUPCAKES
This tastes like the Maple bacon doughnut at Voodoo doughnut in Portland Oregan.. it is the ultimate combination of salty and sweet
Provided by GingerlyJ
Categories Dessert
Time 33m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- What You'll Need --
- 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.
BACON AND MAPLE SYRUP CUPCAKES
Maple syrup and natural yoghurt sponge, maple syrup butter cream icing and bacon sprinkles. A surprisingly winning combo! Give it a try. I looked at several similar recipes before making, and settled on this one which I believe is originally a Nigella recipe.
Provided by lornesausage
Categories Dessert
Time 1h3m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.
- Next fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.
- In a bowl, combine together flour, baking powder, bicarb and salt.
- In a 2nd bowl, cream together the butter and sugar. Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Mix well.
- Add the yoghurt and maple syrup, beating and folding to give a smooth batter.
- Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.
- Turn the cupcakes out on to a wire rack to cool completely before icing.
- To make the buttercream icing blitz the icing sugar and the butter, and then add the maple syrup and mix well.
- Once the cupcakes are completely cool, top with the buttercream, and adorn with your bacon sprinkles.
Nutrition Facts : Calories 417.9, Fat 16.8, SaturatedFat 10.1, Cholesterol 72, Sodium 221.1, Carbohydrate 64.5, Fiber 0.6, Sugar 44.6, Protein 3.9
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