By GingerlyJ on September 15, 2009
Photo by PBFimo
Photo by PBFimo
"This tastes like the Maple bacon doughnut at Voodoo doughnut in Portland Oregan.. it is the ultimate combination of salty and sweet"
Serving Size: 1 (88 g)
Servings Per Recipe: 6
"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!"
"Well, this was a little different. I've never had bacon cupcakes! I don't think I had enough bacon in the recipe, though. (Too much checking the quality!) I'd like to try again, sometime with a little more of the pig meat! I went ahead and made the frosting, as I thought it could use a little more umph! Thnx for sharing your recipe, GingerlyJ. Made for New Kids on the Block"