The frosting is TO DIE FOR. Whipping the butter for so long at the beginning is crucial; it gives the frosting an amazing texture.
However, I believe the recipe needs quite a bit more bacon. I used a full pound, and easily could have used more. I also used buttermilk instead of regular milk.
The cupcakes themselves turned out just a bit too chewy, but I think that's my fault for overbaking by a minute or so. I didn't matter, because one bite with that frosting and all was right with the world.
Definitely a keeper!
The recipe says it makes 12, so i doubled the recipe and ended up with 30 cupcakes...in this case more is definitely better! I love to cook and try new recipes and this one is a winner and a keeper! I will have to change very little, mainly the cooking method, the cupcakes stick in the muffin papers even though I sprayed them with cooking spray. Next time will skip the papers and just spray the tin.
I also doubled the buttercream recipe, which is completely un-necessary because the recipe as written will more than cover the cupcakes, luckily I make a lot of cupcakes and can find something to use the extra buttercream on.
These cupcakes are AMAZING!!! I loved them and so did my family. I blended some bacon in the mixture as well as used some for garnish. I also used high quality maple syrup for drizzle. I think those little things made a huge difference in taste and quality. Use good bacon ;)
Cake itself is alright. The frosting is amazing!! As recommended by others, spray pan or liners, because the cake sticks a lot. I made it without the bacon and it tastes just like pancakes. I totally suggest trying this.
Absolutely delicious frosting! The cake is less sweet, which counters nice with the sweetness of the bacon icing. The cake stuck to the paper, so I highly recommend spraying them liner before placing the batter in.