Saturday, January 7, 2012

Maple Bacon Cupcakes

This seems to be such a popular combination of flavors these days! After tasting it, it's not hard to see why. In my opinion it tastes like Saturday morning breakfast - just eat one with a cup of coffee! For you skeptics out there, they really do taste like pancakes with syrup, and bacon on the side. I asked our college people what they thought and I got really good reviews - and a lot of surprise that they were actually tasty! Try 'em today!

Maple Bacon Cupcakes:
1/3 cup butter, softened 
1/3 cup bacon fat, firm (refrigerated)
1-1/2 cups brown sugar 
2 eggs 
1 teaspoon maple extract 
2-1/2 cups all-purpose flour 
2-1/2 teaspoons baking powder 
1/2 teaspoon salt 
1 cup milk
6 slices bacon, cooked and crumbled 

 In a large bowl, cream butter, bacon fat and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in maple. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in bacon pieces. (Do not over-mix.) Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 18 cupcakes

Maple Bacon Frosting:

5 tablespoons butter, softened
3 tablespoons bacon fat, firm (refrigerated)
4 cups powdered sugar
1/2 teaspoon maple extract
3-4 tablespoons milk

In a bowl, cream butter and bacon fat. Beat in sugar and maple. Add in enough milk to reach your desired consistency.

Note: I definitely recommend using cupcake liners with these, and they're best served fresh. They have to be refrigerated, and in my opinion aren't as good cold. Bring them up to room temperature before serving if they've been refrigerated. 

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