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.
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.
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
BACON SURPRISE CUPCAKES WITH MAPLE FROSTING
Felt like I was in Competing in Cupcake Wars! The ingredients from Dining on a Dollar Recipe Contest -- Spring 2013 made it tricky to create a dessert. Must say I nailed it! Tender, soft crumb with hint of bacon bits and topped with Maple frosting complement each other perfectly. The budget ingredient ketchup and applesauce gave the cupcakes a sweetness and added moisture. A MUST MAKE! You won't be disappointed. FYI the bacon is pieces so you will have bits just as if it was chips of chocolate. If you want you can save the bacon bits for just topping the frosting.
Provided by Rita1652
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl blend ketchup, applesauce, cocoa powder, oil or bacon drippings and eggs mixing well.
- Add cake mix and bacon crumbles whisk for 2 minutes.
- Place into foil lined cup cake pan.
- Bake for 18-20 minutes.
- Remove from oven and cool.
- Meanwhile beat syrup and butter together 1 minutes till light and fluffy. Add vanilla, salt and sugar and beat an other 2 minutes.
- Pipe or spread frosting on the cupcakes.
- Now watch everyone enjoy while they figure the ingredients.
- If you want to give a hint garnish with some extra bacon pieces.
MAPLE FRENCH TOAST AND BACON CUPCAKES
This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!
Provided by Ashbow
Categories Dessert
Time 1h40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees F.
- 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 frosting:.
- 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.
PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING
After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!
Provided by Tom Wilson
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
- Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
- Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
- Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
- Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.
Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.2 g, Cholesterol 64.3 mg, Fat 23.5 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 12.8 g, Sodium 408.1 mg, Sugar 44.1 g
BUTTERMILK MAPLE-BACON CUPCAKES
These cupcakes won first prize at the Winneshiek County Fair in the Bacon Dessert competition. They remind me of pancakes!
Provided by Sherillynn
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 20 muffin cups.
- Mix flour, sugar, baking soda, and baking powder together in a bowl. Add buttermilk, eggs, oil, maple flavoring, and vanilla extract. Stir in crumbled bacon.
- Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 17 to 20 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 30.6 g, Cholesterol 31.3 mg, Fat 7.5 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 235.8 mg, Sugar 21 g
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