Maple Bacon Cupcakes

Delicious vanilla cupcakes packed with candied bacon, topped with maple syrup ermine frosting and decorated with maple syrup and candied bacon

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Prep Time 40

Cook Time 50

Total Time 1 30

Course Dessert

Servings cupcakes

Pre-heat oven to 180 degrees Celsius.
Place a wire baking rack onto a baking tray that has been lined with tin foil. (Don't skip the tin foil, it will help immensely in the clean up).
Place sugar on a plate and dip the bacon into the sugar. Make sure the sugar covers both sides of the bacon.
Transfer the bacon to the wire baking rack, and sprinkle remaining sugar over the top of the bacon
Bake in oven for ~10 minutes, or until sugar has completely melted. Take the tray out of the oven and flip the bacon. Return to the oven for a further 10 minutes (or until the bacon has darkened in colour).

Preheat oven to 170 degrees Celsius. Prepare your muffin tray by lining each hole a patty pans and set aside.
Sift the flour, salt and baking powder into a bowl, then whisk the dry ingredients to combine and set the bowl aside.⠀
In a second bowl, cream together butter, caster sugar and brown sugar, using an electric mixer.
Add the eggs one at a time to butter/sugar mixture, mixing well after each addition. If you notice the batter appears to split, add a little flour and continue mixing. This should help it should come back together.
Add the milk to batter and continue mixing until combined.
Make a small well in the bowl of dry ingredients, and pour wet ingredients into the bowl. Using a spoon gently fold mixture until combined.
Gently fold in 100 grams of candied bacon
Spoon the batter into your prepared muffin tins, and bake in oven for around 22 minutes. You'll know the cupcakes are cooked when a skewer can be inserted into the cakes and comes out clean.
Allow the cupcakes to cool completely before adding the frosting.

Place the flour, sugar & salt in a saucepan on the stove over medium heat and stir with a whisk until the flour toasts slightly.
Stir through the maple syrup. Then add milk a little at a time, stirring continuously with your whisk to prevent the mixture from burning at the bottom of the saucepan. Using a whisk will minimise any lumps forming.
Once the mixture is thick and goopy (like pudding), remove the saucepan from the heat, and transfer the mixture to a heat-proof container and allow it to cool completely.
You can put this container in the fridge or freezer to speed up the cooling process, but make sure the mixture is room temperature before adding it to the butter.
Once the maple mixture has cooled. Place your softened butter in a bowl and whip it up using an electric mixer until it's light and fluffy.
Add the maple mixture to the whipped butter, 1 table spoon at a time, mixing well after each addition. Make sure each tablespoon of the maple mixture is incorporated before adding the next tablespoon.
Once all the maple mixture and butter is combined, transfer the buttercream to a piping bag and pipe onto your cooled cupcakes.
For these cupcakes, I've used a closed star Wilton 1B piping tip.
Decorate your cupcakes with the remaining candied bacon.

Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!