Maple Syrup & Bacon Cupcakes
The paring of salty and sweet foods is one one my all time weaknesses. I love to try out different recipes that result in this heavenly combination – remember that time that salted caramel got a grown up makeover and became Salted Caramel Shooters?
Well, this time the partners in crime are bacon and maple syrup! A pancake stack with bacon and maple syrup is a firm favourite in our house for a special brunch treat. I’ve spotted Bacon & Maple Syrup cupcakes popping up all over Pinterest for a while now and thought that it was high time I gave this combination a try! So, here is my recipe for delicious Maple Syrup and Bacon Cupcakes!
Grab your supplies…
A bottle of the finest Maple Syrup you can find
4 rashers of streaky bacon
110g (4oz) salted butter
110g (4oz) caster sugar
110g self raising flour
2 medium eggs
Splash of milk or buttermilk
For the butter cream
110g (4oz) salted butter
250g (7oz) icing sugar
With a pastry brush, lightly glaze the bacon rashers with a small splash of maple syrup and cook under a hot grill until the bacon is crisp. Remove and set aside to cool.
Bake the cupcakes
In a mixing bowl, cream the butter and the sugar together until light and fluffy before adding in the eggs and beating until combined. Add in an a spoonful of flour at a time, and mix until the batter is fully combined. Pour in two tablespoons of maple syrup and beat on a high speed to ensure that the batter is fully infused with the flavour. Add in a splash of milk as needed to acheive a light dropping consistency.
Line a muffin pan with paper cases (I like to use two if the cases are realy light paper as this seems to prevent the mixture falling in on itself and helpf to hold the shape of the cases.) Spoon in the mixture into the cases so that they are two thrids full.
Bake in a pre-heated oven at 180c (160c fan) for 10-12 minutes or the cakes are lightly golden on the top. Check they are cooked through by sliding a knife into the centre of a cake, if it comes out clean the cakes are done!
Remove from the oven and place on a wire rack to cool.
Create the buttercream
Beat the butter until it is soft and fluffy, add in a spoonful of icing sugar at a time and beat to combine. Once all the icing sugar has been combined, add in two generous tablespoons of maple syrup and mith through so that the flavour is even spread through the mix.
Spoon the icing into a piping bag and, when the cupcakes are fully cooled, pipe the icing the top of each with a large simple swirl before adding a sprinkling of chopped, maple seasoned bacon and enjoy!
These are super rich and super sweet little treats – perfect for a dessert or a wicked afternoon treat. So, tell me, do you have a weakness for maple syrup & bacon too?