i did it guys i trashed up your cupcakes in a huge way! i put candied bacon in them!!!! think canadian pancakes with bacon and maple syrup, those are the flavours you get here in these maple bacon cupcakes
i made these cupcakes for a dear friend for his 30th birthday, he always gets some form of maple cake. i have made him everything from a maple bacon bourbon cake to bacon cinnamon rolls and now these stunning maple bacon cupcakes.
i’ve made these cupcakes probably a dozen times in the last 2 years, everyone absolutely loves them so i am super excited to be sharing them with you.
bacon has become quite common in sweets and desserts and for good reason, salty sweet is a combo that i just can’t get enough of. if bacon in cupcakes seems far fetched what about salted caramel, it’s the same principle of salty sweet and, for me, preferable to regular caramel. the salt takeaway that cloying sweetness which means you can eat so much more of it or just eat a super satisfying couple of bites.
i am all for balance and not denying yourself dessert if you want it, but if that means you manage your sweet tooth by only eating two or three bites of dessert or a couple of squares of chocolate or just some fruit some nights but then go to town with an ice cream sundae occasionally that’s what life’s about right?
we shouldn’t dent ourselves food, or make ourselves feel bad about what we ate. i used to beat myself up over eating too much, too much sugar, too much cheese, too much chocolate, too much coffee. but i am learning that life is not about denying yourself and i am now striving for balance, balance looks different for everyone but for me it can mean having oats or a smoothie for breakfast, salad for lunch, meat and veg for dinner and a slice of cake for dessert or it can mean enjoying a big juicy burger without feeling guilty. food should not equal guilt, food is to fuel your body and make you happy.
look at this candied bacon studded cupcake ^^
if you make this recipe or anything else from rachael’s foodie life, make sure to post it and tag me so i can see all of your creations!
#rachaelsfoodielife and @rachaelsfoodielife on instagram
maple bacon cupcakes
- 4 bacon rashers, rind removed
- 30 ml maple syrup
- 200 grams butter, softened
- 1/4 cup maple syrup
- 1 cup caster sugar
- 3 eggs
- 1 & 1/2 cups self raising flour
- 1/4 cup milk
- 240 grams butter, softened
- 5 cups icing sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk
preheat oven to 160c. brush the bacon with maple syrup, place on a baking tray lined with non-stick baking paper and bake for 15 minutes or until golden. allow to cool then dice the bacon.
preheat oven to 180c/160c fan-forced oven. line 2 cupcake pans with paper cases.
using an electric mixer, beat butter, maple syrup and sugar in a small bowl until light and fluffy. add eggs, 1 at a time, beating after each addition
add the flour and the milk and mix until combined and smooth. stir in the candied bacon.
fill cases 1/2 to 2/3 full. bake for 15 to 17 minutes.
stand cakes in pans for 2 minutes. transfer to a wire rack to cool.
using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
reduce the speed to low and gradually add the powdered sugar. once all of the powdered sugar is incorporated, increase the speed to medium-high and add the maple syrup, mixing until incorporated.
whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl occasionally.
frost the cupcakes as desired. keep in the refrigerator for up to 4 days.