Maple Bacon Icing Food

MAPLE BACON CUPCAKES

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 BACON ICING

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Transfer bacon to a food processor; pulse until finely chopped.
• Combine confectioners' sugar and butter in a stand mixer; beat until light and fluffy, about 2 minutes. Add maple flavoring. Mix in milk a little at a time until icing is spreading consistency. Fold in bacon.

MAPLE BACON CAKE

Steps:

• 1. Cut bacon into 1 inch pieces, cook over med-low heat in skillet - don't make it "crunchy" by cooking too much! Cool on paper towels to absorb excess grease. Set aside.
• 2. PREHEAT OVER TO 350*, Butter and flour two 9" round cake pans. Make the cake according to directions on box, using the 3 eggs, 2/3 cup water, and one stick of softened butter.
• 3. Coarsely mix in half a stick of softened butter with the brown sugar, and sprinkle evenly on the bottom of the cake pans keeping away from the edge about a half inch. Drizzle the syrup over the sugar. Divide the batter among the two pans, pouring over the syrup/sugar mix. Bake for 23-25 minutes, check for doneness with toothpick.
• 4. Cool in pan for 10 minutes (no more!)and invert cakes out of pan carefully onto plates to cool completely.
• 5. Take about 2/3 of the cooled bacon and dice VERY fine.
• 6. FROSTING: Beat one stick butter til creamy, add confectioners sugar one half cup at a time. Add the syrup, being aware of the consistency. frost the gooey side of one cake, sprinkle with the finely diced bacon, top with other cake gooey side DOWN on the bacon. Frost the entire cake and top with remaining 1/3 of the bacon pieces.

MAPLE PECAN FROSTING

Steps:

• Chop up the pecans. You can chop them with a knife or in a food processor. See photos to see what level of choppiness we're talking.
• Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
• In a large mixing bowl or stand mixer, cream the butter to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
• Add 2 cups of powdered sugar and maple syrup. Beat well.
• Add 1 cup powdered sugar, maple extract, and salt. Beat well.
• Add the chopped pecans when they are completely cooled and beat it. Try not to eat it all with a spoon.

CHOCOLATE CUPCAKES WITH MAPLE-BACON BUTTERCREAM

Steps:

• Make the cupcakes: Heat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.
• In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.
• Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.
• Make the frosting: In a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.
• Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.
• In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners' sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.
• Frost the cupcakes: With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING

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.

PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM FROSTING

Steps:

• Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
• Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
• Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
• In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

APPLE BACON CREPES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• For the frosting: Beat together the butter, cream cheese, confectioners' sugar and maple syrup in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) until smooth and creamy.
• For the apple-bacon filling: Cook the bacon in a medium skillet over medium heat until the fat renders out and the bacon becomes crispy. Scoop out the bacon and place on a paper-towel-lined plate. Add the apples to the bacon fat and cook over medium heat until the apples are tender, 10 to 15 minutes. Add the maple syrup and cinnamon and cook until sticky and caramelized, 1 to 2 minutes more. Remove from the heat and set aside.
• For the crepe batter: Whisk together the cake mix, milk, egg and egg white in a large bowl until smooth. Heat a 10-inch nonstick skillet and spray liberally with nonstick cooking spray. Ladle about 3 ounces of batter into the pan and cook over medium heat until the bottom starts to brown and the top of the crepe begins to bubble, 1 to 2 minutes. Work around the edge of the crepe with a rubber spatula to begin to release it from the pan. Gently flip the crepe over, spraying more nonstick spray as needed. Cook until golden brown and cooked through, 30 seconds to 1 minute longer. Remove the crepe and place on a serving dish. Repeat with the remaining batter.
• To assemble: Spread the filling generously over half of each crepe and top with a few tablespoons of bacon. Fold the tops of the crepe over and sprinkle with confectioners' sugar. Sprinkle additional bacon on top if desired.

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.