• B9131a18bc1fdbecf1bd37cdc34e42bc

Maple Bacon Cupcakes

Mmmmmmmmmm. Bacon.

Prep
Cook
Serves 24people
Ingredients
for cake
3/4
cup (1 1/2 stick) unsalted butter, at room temperature
1
cup sugar
1 1/2
cups cake flour
1 1/2
tsp baking powder
1/4
tsp fine salt
1/2
cup milk
1
tsp nutmeg
1 1/2
tsp vanilla
1
tsp cinnamon
3
large eggs, separated
crisp bacon
for frosting
2
sticks unsalted butter, at room temperature
2 3/4
cups confectioners sugar
2
tsp heavy cream
add as much maple syrup needed to flavor
Directions
1.
For cake:
2.
Preheat oven to 375 degrees. Line the muffin tin with paper cupcake liners.
3.
In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy.
4.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla. Also set aside.
5.
Add the egg yolks to the creamed butter, one at a time, waiting for each one to be fully incorporate before adding the next.
6.
Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next. Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter into a large bowl.
7.
Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
8.
Fold the egg white into the batter a little bit at a time, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake until golden brown and a toothpick inserted in the center of the cakes come out clean, about 30 minutes.
9.
For frosting:
10.
In a standing mixer fitted with the paddle attachment, mix the butter and sugar on low speed until incorportated. Increase the speed to high, and mix, until light and fluffy, about 5 minutes. (Occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula.)
11.
Reduce the speed of the mixer to low. Add the heavy cream then maple syrup. Raise the speed to high and mix breifly until fluffy. (Scrape down the bowl occasionally) Store in the refrigerator until somewhat stiff, before using.
12.
Make sure the cupcakes are completely cooled before frosting.

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