“Fold in the bacon.” I’ve never read that in a recipe for cupcakes before! One of my extra tasks as an SBS staff (in addition to teaching, grading, meeting with students, etc.), is to celebrate student birthdays. I love celebrating people’s birthdays – maybe I’m alone in this, but figuring out what someone likes and then working that into a birthday celebration is FUN for me. Monday was one of our student’s birthdays, so I had the great pleasure of baking up a storm over the weekend…making maple bacon cupcakes! At the beginning of the year, I handed out questionnaires to each of the students, asking them about their favourite foods, activities, etc. To answer the question, “What are your favourite snacks?” Austin (Monday’s birthday boy) wrote “steak and baking.” While I didn’t succeed in combining steak and baking, I think the combination of maple and bacon was a hit, both with Austin, and with his classmates.
In case you’re wondering why I’m posting another recipe on Packards’ Progress (this still is NOT a recipe blog!), hospitality is one of the values of YWAM Turner Valley (actually, of YWAM in general), and it is part of what it means to be on staff here, especially for me, as many of my “extra” tasks relate to hospitality. The Bible is clear that we are to offer hospitality to one another, so I don’t think it’s such a stretch to include a “Hospitality Corner” on this website. My post on puffed wheat squares seemed to be reasonably popular, so I thought I’d share with you this recipe, which, while somewhat more unusual, won some rave reviews, and might be something you can use to show hospitality to others.
Maple Bacon Cupcakes
- 1/2 cup + 1 tablespoon of butter, room temperature
- 2 tablespoons bacon drippings (cooled in the fridge)
- 2 eggs
- 1/2 cup + 2 tablespoons brown sugar
- 1/2 cup maple syrup (I used table syrup – maple sugar is expensive!)
- 2 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- a pinch of salt
- 1/2 cup milk
- 1/2 cup minced bacon, cooked and drained
- Cook about ten strips of bacon in a frying pan. Reserve the drippings and place about 2 tablespoons in fridge to cool. Mince 1/2 cup of the bacon.
- Beat the butter and cooled bacon until light and creamy. Add the brown sugar and maple syrup and beat until combined. You may find that the bacon drippings will separate from the mix, but once you add the dry ingredients, it will be well incorporated.
- Add the eggs and beat until incorporated.
- Mix flour, salt, baking soda and baking powder into a separate bowl. If you’re feeling ambitious, sift them together, but I’m way too lazy for that. And I don’t know where the sifter is in the kitchen!
- Add some of the flour mix to the butter/sugar mix and beat until combined. Add some milk, and beat until combined. Repeat this, alternating flour mixture with milk, until both are fully incorporated. Fold in the bacon (that is not a typo!). Mix until combined. At this point taste the batter (I don’t eat bacon, but I did this, and what a curious and strangely delicious tasting batter it was!), and check to see if you need more syrup or more milk. I added a splash more milk, as I thought the consistency of the batter was a bit on the thick side. Resist the urge to add too much syrup, as the frosting is super sweet.
- Scoop into cupcake papers and bake at 35o F until a toothpick comes out clean. I made mini cupcakes, which baked for about 15 minutes, and full-size cupcakes, which took 20 minutes.
Maple Syrup Frosting
- 3/4 cup butter
- 1/2 cup maple syrup (I used table syrup)
- 3 cups powdered sugar
- Combine syrup and butter until fully incorporated. Add the sugar and beat until combined. If too thick, add more syrup. If too thin, add more icing sugar.
- 6 strips of bacon
- 1/2 cup brown sugar
- Preheat oven to 375 F. Line metal baking tray with tin foil (you’ll thank yourself for this when you do the dishes). Place strips of bacon on foil.
- Sprinkle 1/4 cup brown sugar over bacon. Massage the brown sugar into the bacon.
- Place bacon in oven for ten minutes. After ten minutes, remove tray from oven and let cool for five minutes. Flip the bacon over, and sprinkle the remaining sugar over the bacon. Massage the sugar into the bacon. Place back in the oven for about 10-15 minutes.
- Allow to cool completely. Chop bacon.
- Frost cupcakes, then sprinkle bacon on top!
Made 13 full-sized cupcakes and 12 mini cupcakes. Probably would make about 18 full size cupcakes.