It’s Saturday morning and day two of the all-cupcakes, every-day, month of May.
Saturday morning = pancakes. Pancakes = bacon. Pancakes + bacon = maple syrup.
I’ve made maple bacon cupcakes before, with the mix based on a pancake type batter, and they were quite tasty…
Maple Bacon Cupcakes – mark 1
… but it’s time to up the ante. Today the batter gets bacon inside it. And bacon caramel on top. And guess what? Despite all that maple syrup, they’re not overly sweet!
Maple Bacon cupcakes mark II
Yum.
I could go on but I think these pictures will lead you on the journey of wanting to make them.
Bacon going into the batter
Ready for baking
Pancake cupcakes
Surprise inside 🙂
Maple Bacon caramel
Maple Bacon caramel chunks
Time for Brunch!
Maple Bacon Cupcakes
Bacon Pancake Cupcakes
Makes 12. You will need 12 rashers of bacon (about 200g) in total for this recipe.
ingredients
2 cups flour
2 tbsp medium amber maple syrup
22ml baking powder (1 1/2 tbsp)
4 eggs
1 cup milk
60g butter, melted, cooled
1/2 tsp good quality vanilla essence
8 rashers streaky bacon, cooked until just starting to turn golden, chopped finely
mixing
Line a 12-hole muffin pan with cupcake cases, and spray with non-stick spray.
Combine dry ingredients in a large bowl, mix to combine, make a well in the centre.
Add combined wet ingredients, and stir with a wire whisk until smooth. Stir in the bacon.
Spoon mixture into the cupcake cases, and bake at 180 degrees C for 20 minutes.
When cold, frost with Maple frosting, and decorate with maple bacon caramel.
Maple frosting
ingredients
1 cup milk
3 tbsp flour
125g salted butter
1/2 cup sugar
1/2 cup medium amber maple syrup
1 tsp maple essence
mixing
In a small saucepan, mix the flour with a little milk until you have a smooth paste. Add the rest of the milk. Cook mixture over a medium heat until the mixture thickens and boils. Cool to room temperature – this is important, if the flour mixture is too hot the resulting frosting will be soupy! If this happens, chill the mixture and beat again. Cream the butter and sugar until light and fluffy. With the mixer still running, add the flour mixture, a tablespoon at a time, beating until all incorporated. Add maple syrup and maple essence and beat well. Refrigerate the mixture for 10-15 minutes before use.
Maple Bacon caramel
ingredients
1/2 cup sugar
2 tsp water
4 rashers bacon, cooked until very brown and crisp, crumbled
1/2 tsp maple essence
1 tsp salt flakes (I used Maldon)
mixing
Combine the sugar and water in a heavy bottomed saucepan. Heat over high heat, shaking the pan to help the sugar melt. When the sugar starts to bubble at the edges, remove pan from heat and allow some of the sugar to be absorbed into the melted mass. Return to the heat for a few seconds and repeat the process. The sugar should turn a golden caramel colour, but the key is to prevent it from burning, which can happen very fast. When all the sugar is melted into caramel, remove from the heat completely and let the mixture cool for a minute or so. While the caramel is cooling, toss the bacon bits with the essence. Tip this into the caramel and stir until well combined. Tip onto a sheet of baking paper, and sprinkle with salt flakes. When the caramel is set, break into chunks.
Enjoy! xxx
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Me-oh-my! Right up my alley. Question: Would both frosting and caramel keep in the fridge for a few days? (In separate containers of course) If so, I could freeze some of the cakes and decorate them to order. A batch is far too many for one person to eat all at once!
The caramel keeps in an airtight container for months! The frosting would keep in the fridge for perhaps a couple of weeks. You could also try piping out your frosting into serving sized rosettes and freezing it. The night before serving, take a frosting portion out of the freezer. Then as you defrost a cupcake and apply the frosting!