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Friday, September 07, 2012

Bacon Maple Cupcakes


When my daughter asked me to make Bacon Maple Cupcakes for the dessert table at her wedding, I wasn't sure what to think. Essentially, I got two types of reactions when I told people what I was making. It was either "Ewwwwww" or "Awesome!". 
 
I thought I'd take the easy route and start with a cake mix, rather than creating a recipe from scratch. I did a test run first that went over well. In the end, the cupcakes were a hit at the wedding and practically flew off of the dessert table. I wish I'd made twice as many.

Bacon Maple Cupcakes:
 
Cupcakes - Use a regular French Vanilla cake mix and make the following substitutions - for the oil, substitute melted bacon fat (melt and cool slightly, otherwise it will "cook" your eggs). For the water, use half maple syrup (real maple syrup, not "pancake syrup") and half water. Add about 3 strips of cooked (crispy), crumbled bacon - mix and bake according to directions on box.  While the cupcakes are still warm, poke a few holes in the top and brush with warm maple syrup.

Icing - The icing is just a simple American Butter Cream - 1/2 cup butter, 1/2 cup shortening, 3 to 4 Tbsp Maple Syrup, 1 pound icing sugar, 1 teaspoon of maple flavouring, and a pinch of salt. Mix on medium speed of mixer for about 2 minutes. 
 
Decoration - Once the cupcakes are iced, top them off with two small pieces of crispy bacon and then add just a few drops of maple syrup on top (I used a piping bag and a small #1 tip - I am sure there's a better way!).

Enjoy!