Tuesday, September 6, 2011

Maple Bacon Cupcakes

Maple Bacon Cupcakes
Yield: 12
Oven Temp: 350°F

4 ½ TBS butter, room temperature
½ TBS bacon drippings, cold
1 egg
5 TBS brown sugar
4 TBS maple syrup
1 ¼ c self rising flour
1 tsp baking soda
½ tsp baking powder
pinch kosher salt
¼ c milk
¼ c minced bacon, cooked and drained

Preheat oven to 350°F.  Fry 7 half slices of bacon in a pan.  Reserve ½ TBS of drippings and place in the refrigerator to solidify.  Chop all the bacon placing ¼ c in a small bowl for the cupcakes and the rest in a separate bowl for the icing. 

Beat the butter and bacon fat until light and creamy.  Add the brown sugar and maple syrup, beating until combined.  Add the egg and beat until incorporated.

In a small bowl sift the flour, salt, baking soda, and baking powder together.  Alternate adding the flour and milk to the batter beginning and ending with the flour.  Mix just until combined.  Fold in the bacon. 

Place cupcake papers in a muffin pan.  Scoop a scant ¼ c of batter into each muffin paper.  Bake for 18-22 minutes, rotating after 10 minutes, or until a toothpick inserted in the center of a center muffin comes out clean.

Maple Syrup Frosting:

4 TBS butter
2 TBS maple syrup
1 c powdered sugar
turbinado sugar (raw sugar)
coarse grain sea salt
bacon bits

Using a whisk attachment, combine the syrup and butter.  Add the sugar, a bit at a time, and whip at high speed until combined.  Pipe or spread onto cupcakes.  Sprinkle with turbinado sugar, sea salt, and bacon bits.

Source: AllRecipes.com

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