Meet my new best friend, Bacon Maple Cupcake. I don’t know if it was the bacon or the maple but this is one scrumptious delight that will become a regular around this house. Okay, okay I’ll tell you how to make your own.
*This really doesn’t have anything to do with this cupcake but have you noticed an abundance of really great baking recipes around the web lately? I have…I wonder if it’s just the season or if our resolutions to lose weight have us thinking about food more than usual. Incidentally that is a idea suggested in Why Women Need Fat.
On to the recipe!
- 3 cups of all-purpose flour
- 2 cups of sugar
- 1 Tbsp baking powder
- 1 1/2 cup of milk
- 1 stick of butter
- 2 tsp maple extract
- 2 eggs
- 1 cup butter flavored shortening
- 1 1/2 tsp maple extract
- 4 1/2 cups of powdered sugar
- 4 to 5 Tbsp milk
- One pkg. of bacon fried and chopped into bite-size bits
Note: I started by frying up my bacon, chopping it up, and then setting it aside.
Preheat your oven to 375 degrees. To make the cupcakes begin by combining all your dry ingredients into a mixer bowl. Add the milk, butter and extract and mix until combined. Beat on high for 2 minutes before adding in your eggs and beating for another 2 minutes.
Note: Be sure not to overbeat your batter otherwise your cupcakes might turn into pound cakes.
Pour the batter into you lined cupcake pans and bake for25 to 30 minutes or until it passes the toothpick test. Cool on wire racks for a few minutes, or until you can remove them from the pan without burning yourself. Continue to cool on the wire racks.
Note: This recipe makes 24 cupcakes which means you’ll have to use two pans. I prefer placing both pans on the second to the top rack in the oven and rotating halfway through to keep from getting a browned bottom.
This is one of those frosting recipes that kind of grosses me out, ‘cause it’s made with shortening, but then I taste it and wow…it’s good and I like to think it’s because of this miracle ingredient that makes everything taste like pancakes!
In a mixer bowl, cream the shortening with the maple extract. Add half of the powdered sugar, beating until it has combined. Mix in 2 of the Tablespoons of milk before adding the second half of the powdered sugar. While mixing you will have to continue to add at least 2 more Tablespoons of milk, or more, depending on the consistency you desire. I used a total of 4 Tbsp.
Note: I know that most recipes tell you to slowly add in the powdered sugar but I have to make a confession. I usually just dump it in, I’m not coordinated enough to add it slowly while it’s mixing without getting it everywhere.
And sprinkle it over the top or your freshly frosted cupcakes. Or if you’re like me, just roll the cupcake in the bacon to make sure it sticks.
Don’t forget that you can find this recipe and other great inspirations on one of the many linky parties listed on my Linky Party Page!