Prep 15 mins
Cook 18 mins
This tastes like the Maple bacon doughnut at Voodoo doughnut in Portland Oregan.. it is the ultimate combination of salty and sweet
- 4 1⁄2 tablespoons butter, room temperature
- 1⁄2 tablespoon bacon drippings (left in the fridge to become solid)
- 1 egg
- 5 tablespoons brown sugar
- 4 tablespoons maple syrup
- 1 1⁄4 cups self rising flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- tiny tiny pinch kosher salt
- 1⁄4 cup milk
- 1⁄4 cup of minced bacon, cooked and drained
- 1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
- 2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
- 3) Add the egg and beat until incorporated.
- 4) Sift the flour, salt, baking soda and powder together.
- 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
- 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
- Maple Syrup frosting.
- What You'll Need --
- 4 tablespoons of butter.
- 2 tablespoons of maple syrup.
- 1 cup of powdered sugar.
- turbinado sugar (optional, but recommended).
- coarse grain sea salt (optional, but recommended).
- What You'll Do --
- Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.
Not a bad recipe at all if you modify it a little...
First of all, if you use self-raising flour as the recipe directs, you do NOT need to add any additional baking powder or salt.
For the frosting, use 1/2 a cup of butter instead of the suggested 1/4 cup (i.e. 4 tablespoons) and then use 1 and a 1/2 cups of icing sugar. The frosting does end up being quite sweet.
For best results, of course, use the best quality ingredients you can find. Using a good quality maple syrup will make all the difference.
If you love bacon and you love maple syrup (like me!) you will love this cupcake. Just tweak it a little as I have done and it will not disappoint.
Trying to figure out what went wrong. The muffins rose way above the tin, and collapsed.. I have to disagree about the flavor though.
Going to try one more time.
Made this recipe today for a homebrew tasting we are having in a couple of weeks. Pairing bacon with beer this year. Turned out great!