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Cupcakes made of #Win

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There is not much more in life that I love more than a cupcake. There is something amazing about having a little perfectly proportioned cake that belongs just to you. And there are so many ways to create a cupcake…sweet, salty, decorative, colorful…they truly never get old to me.

The other day my family and I were out at Target and one of those little stands that had recipe ideas and cards in it and I started flipping through. It all seemed standard stuff until I came across an “adult” recipe for “Maple Cupcakes”.

Maple cupcakes? Ok, I could totally buy that…till I saw that the recipe included bacon.

Now I love bacon. I am not harping on the magical meat. Pretty much anything that has bacon in it taste awesome. But I could not wrap my mind around a cupcake, the very thing I have come to know as my own personal sanctuary, being tainted by something smothered in grease.

In any case, I was intrigued enough to try it.

And I will never doubt you again Bacon.

Of course I also added a few improvements which I will include in this recipe listed, but you must, and I mean must, try these for your family. I am not sure if these are breakfast or brunch or simply a completely different take on dessert, but they will make your mouth water in the worst way.

Psst….Trisha? This recipe says EIGHT slices of bacon but your batter barely has any in it…

Well. I may or may not have eaten some of my slices and only left enough for four cupcakes to have it.

*cough*

Bacon and Maple Infused Cupcakes
Recipe Type: dessert, breakfast
Author: trisha haas
Serves: 12
Bacon and Maple infused cupcakes make for a fantastic breakfast or anytime treat
Ingredients
  • 1 1/2 cups all purpose flour (I used bread flour with no issues)
  • 1 3/4 tsp baking powder
  • 1/2 cup (1 stick) unsalted butter, softened (do not substitute)
  • 3/4 fine granulated sugar
  • 2 eggs (I use cage free)
  • 3 tbsp maple syrup
  • 1/2cup milk
  • 8 slices of bacon, crispy and chopped
  • 1/2 cup unsalted butter softened
  • 3 tbsp maple syrup
  • 2 tbsp milk
  • 3 cups of powdered sugar
Instructions
  1. Preheat over 350. Line muffin tins with baking ups. I always spray my paper cups with nonstick flour baking spray to make them easier to peel.
  2. Beat 1/2 cup of butter and sugar into bowl until fluffy. Add eggs and 3 tbls of maple till mixed. Add flour and 1/2 cup milk. Beat at low speed. Stir in all but tbls of chopped bacon. Spoon batter into cups.
  3. Bake 20 minutes or until toothpick clean. Cool completely.
  4. For frosting, beat 1/2 cup butter, 3 tablespoon of maple and 2 tbls milk into bowl for 1 minute. Add powdered sugar, beat until fluffy.
  5. Frost cooled cupcakes and top with left over bacon bits.
  6. Right before serving, smother with extra syrup.

 Of course if you are looking for something not so guilty…(considering it is Women’s National Health week may 13-19th) you could add some Florida Orange Juice on the side. As a Gulf Coast blogger I must insist on the “Florida” part!

Or, even better, you could add an Orange Cinnamon Breakfast Smoothie and make it a full breakfast.

I mean, something has to wash down the bacon.

~trisha

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Comments

  1. Brandi Glendening says:

    So I made these then realized the baking powder was left out in recipe. Went back to check it to make sure i wasn’t crazy. Nope not there. :(

  2. Shannon says:

    I so had to pin that for the future. My hubby will be begging for these.

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