Maple Bacon Cupcakes

  • pamhandle Posted: 10/19/11
    Worthy of a Special Occasion

    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

  • Jaydubwill Posted: 10/30/12
    Worthy of a Special Occasion

    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.


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