Maple Bacon Cupcake:-2 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-3/4 teaspoons ground ginger
-1 stick unsalted butter, softened
-1/2 cup brown sugar
-2 large eggs
-1 cup maple syrup
-2 teaspoons vanilla
-1/2 cup milk
-1 package of bacon, cooked and cut into small bits
Maple Frosting: 8 ounces cream cheese, at room temperature, 1 stick unsalted butter, 1/4 cup maple syrup, 1/2 teaspoon vanilla, 2 cups confectioner’s sugar
Preparation: 1. Heat oven to 350 degrees F. 2. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. 3. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the milk. Add in bacon pieces and fold in. 4. Fill muffin cups 2/3 of the way up and bake until a toothpick comes out clean, about 20 minutes. Cool completely. 5. For Frosting: In a bowl of, cream the cream cheese and butter and beat on low speed until smooth. 6. Stir in the maple syrup and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth. 7. Frost cooled cupcakes and garnish each with a pieces of bacon. After, I even drizzled some more syrup of the cupcake. Pretty much tasted like breakfast, think maple pancakes with frosting and bacon!!
