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Mo’ Bacon Cupcakes

December 26, 2008
Original Recipe by Shuna

Photo and recipe post from
Vanilla Garlic Blog

For your holiday bacon viewing pleasure,
Zen Cupcake offers you Mo’

Maple Bacon Cupcakes
Makes 6 / 350F oven

What You’ll Need…
4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

What You’ll Do…
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.

Maple Syrup Frosting
What You’ll Need…
4 tablespoons of butter
2 tablespoons of maple syrup
1 cup of powdered sugar
turbinado sugar (optional, but recommended)
coarse grain sea salt (optional, but recommended)

What You’ll Do…
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 sea salt and turbinado sugar for decoration and a lot of added flavor.

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