This cupcake is without a doubt most men's favorite. You can see the smile as soon as they spot that crisp bacon strip resting on top of the golden maple frosting. It's the wonderful combination of salty and sweet together. We describe it as the flavor you get when bacon mingles with syrup while eating pancakes. We suggest about half a slice on each cupcake, but feel free to add as much as you want.
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
3 cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Paper baking cups
Vegetable cooking spray
1 cup butter
1 (16-oz.) package dark brown sugar
1/2 cup evaporated milk
1/4 teaspoon baking soda
1 tablespoon light corn syrup
4 cups powdered sugar
2 teaspoons maple flavoring
12 cooked bacon slices, broken to pieces
How to Make It
Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
To prepare frosting, melt butter in a heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat, and let cool. Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric mixer until creamy. Stir in maple flavoring. Beat at high speed 2 minutes or until creamy. Icing firms up quickly, so use immediately. Makes 3 cups.
Frost each cupcake with Maple Frosting using metal tip no. 2D. Top each with bacon.
The experts at Dreamcakes say that it's the baking soda in the frosting helps prevent the caramel from becoming grainy.
Southern Living Big Book of Cupcakes; Dreamcakes Bakery
This is a great recipe. I used 2 cups cake flower and 1 cup all purpose since that's what I had on hand. The cake was a bit plain and dry, but I over baked them by a couple minutes. The window between done and overdone on a cupcake is about a nanosecond. I subbed a tablespoon of maple flavored corn syrup for an added maple boost instead of the regular corn syrup. I also used real maple syrup, grade A since that's all my store carries, for the last addition to the frosting. The frosting started to get real clumpy then paste like when adding the 4th cup of powdered sugar. I ended up adding a tablespoon + 1 teaspoon of boiling water to get it back to the right consistency. The frosting tastes just as good or better than what you get on a maple bar at DD. This being the first "cooked" frosting I've ever done, it was surprisingly easy. The crispy, salty, bacon, together with the sweet maple frosting delivered on a soft vanilla cupcake is simply awesome.
When I saw this recipe I thought it would be great for our church bake sale. I put them on a large plate with a lid and sold them one at a time, in case they didn't like them. Everyone just loved them! Next year I will crumble the bacon, but not too small. Some people kept coming back for another, then another. Just wonderful