MAPLE BACON CUPCAKES

MAPLE BACON CUPCAKES image

Yield 10 Cupcakes

Number Of Ingredients 17

4 1/2 tablespoons butter, room temperature
1/2 tablespoon bacon drippings (left in the fridge to become solid) *
1 egg *
5 tablespoons brown sugar *
4 tablespoons maple syrup *
1 1/4 cups self rising flour *
1 teaspoon baking soda *
1/2 teaspoon baking powder
tiny tiny pinch kosher salt *
1/4 cup milk *
1/4 cup of minced bacon, cooked and drained
FOR FROSTING:
4 tablespoons of butter.
2 tablespoons of maple syrup.
1 cup of powdered sugar.
coarse grain sea salt (optional, but recommended)
a little finely crumbled bacon

Steps:

* 1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty. * 2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined. * 3) Add the egg and beat until incorporated. * 4) Sift the flour, salt, baking soda and powder together. * 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter. * 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking. FROSTING: * Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on a few grains of sea salt and a little crumbled bacon for decoration and added flavor.