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Bacon and Maple Syrup Cupcakes

The invitation read: MEAT-A-THON. The concept of Meat-a-thon is simple. Everyone brings something different. Even a little exotic. We try to BBQ as many kinds of meat as possible.

So, of course I had to try a dessert that adhered to the theme. You know I love a theme. It seemed only right to make a bacon cupcake, almost everyone seems to love bacon. Ok, not everyone. I’ll eat it occasionally but I’m not crazy for it. However, the idea of a salty-sweet cupcake beckoned, so I did some research and combined a few recipes to come up with these bacon and maple syrup cupcakes.

Yes, it is a little odd to find bacon inside a cupcake but somehow it works. Would I make these again? Probably only if asked, but I will try the maple syrup in cupcake batter again, as per hubby’s request.

Bacon and Maple Syrup Cupcakes
Adapted from various recipes, including Cupcake Crew’s
Makes 24


For cupcakes:

About 6 – 8 strips thick-cut bacon
1 and 1/3 cups all-purpose flour
2/3 cup cake flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
 2 cups caster sugar
3 eggs, at room temperature
1 cup milk, at room temperature
2 tablespoons pure maple syrup

For frosting:

1 cup (2 sticks) unsalted butter
3 cups icing sugar
2 tablespoons milk, more if required
2 tablespoons pure maple syrup


For cupcakes:

Preheat oven to 200 degrees Celsius. Place liners in cupcake trays.

Lay bacon on a sheet pan and bake for about 15 minutes until crisp and golden brown. Set aside 2 pieces of the bacon for garnish, and dice the rest.
Lower heat to 175 degrees Celsius. 

In a bowl, combine flours, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.

Add the eggs to the butter mixture 1 at a time, mixing well after each addition. Slowly add the dry ingredients and milk in alternating batches, beginning and finishing with the dry and mixing well between additions. Then add maple syrup and diced bacon, and mix on medium  speed until combined. Do not over mix.

Scoop batter into prepared cupcake pan, making each cup 2/3 full. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. 

For frosting:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.

Gradually add sifted icing sugar and milk (as required). Add maple syrup and beat until combined and fluffy.

Decorate cupcakes with frosting and garnish with reserved bacon.

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