This recipe feels like a natural extension of that tradition. It’s the kind of treat that sparks conversation and brings people together. Making these Maple Bacon Cupcakes is like inviting a bit of nostalgia and newness into your kitchen. Each bite is a blend of comfort and excitement, a nod to classic flavors with a modern twist.
Whenever I make these cupcakes, I’m reminded of those cozy Sunday brunches with friends and family. There’s a sense of warmth and togetherness that comes with sharing food that’s been crafted with love and a touch of creativity. So, if you’re looking to impress your guests or just indulge in something delightfully different, I urge you to give these Maple Bacon Cupcakes a try. Trust me, they won’t last long once they’re out of the oven!
How to Make Maple Bacon Cupcakes
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Ingredients:
- 125g Butter (unsalted, softened)
- 125g Billington’s Unrefined Light Muscovado Sugar
- 2 Free range medium Eggs
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 175g Allinson’s Self-Raising White Flour
- 1/2 tsp Cinnamon
- 2 tbsp Maple syrup flavour (treat)
- 250g Butter (unsalted, softened)
- 500g Silver Spoon Icing sugar
- 2 tbsp Maple syrup flavour (treat)
- 3 Streaky bacon rashers (more if desired)
- 2 tbsp Maple syrup flavour (for drizzling)
Directions:
- Set your oven to 180°C (160°C fan) and prepare a 12-hole muffin tin with cupcake liners.
- In a mixing bowl, cream together the butter and sugar until fluffy. Gradually incorporate the eggs and vanilla extract, adding in a bit of the flour if needed to prevent curdling.
- Gently fold in the flour and cinnamon, then stir in the maple syrup flavor. Spoon the mixture evenly into the cupcake liners and bake for 18–20 minutes or until a skewer comes out clean. Allow to cool before transferring to a wire rack.
- For the buttercream, beat the softened butter, then gradually add icing sugar. Mix in the maple syrup flavor, adding a tablespoon of milk if necessary to adjust the consistency.
- Cook the bacon until crispy, let it cool, then cut it into 1-inch pieces.
- Top each cupcake with buttercream, a piece of bacon, and a drizzle of maple syrup flavor before serving.
- For best results, serve the cupcakes fresh or prepare the bacon on the day you plan to serve them.
Creative Substitutions to Suit Your Taste
If you’re missing an ingredient or just want to mix things up, try using brown sugar instead of muscovado for a different sweetness level. For a bacon alternative, turkey bacon can be a leaner option. Can’t find self-raising flour? Combine all-purpose flour with baking powder. And if maple syrup flavor isn’t available, pure maple syrup does the trick just fine!
Best Ways to Store Leftover Maple Bacon Cupcakes
To keep your Maple Bacon Cupcakes fresh, store them in an airtight container at room temperature for up to two days. If you need longer storage, refrigerate them for up to a week, but make sure they’re in a well-sealed container to maintain moisture. For a longer period, freezing the un-iced cupcakes is a great option. Just wrap them individually and thaw before icing and serving!
Plating Tips for a Beautiful Maple Bacon Cupcake
When serving your Maple Bacon Cupcakes, consider arranging them on a rustic wooden board or a tiered cake stand for an inviting presentation. Pair these cupcakes with a fresh pot of coffee or a mimosa for a delightful brunch experience. If you’re feeling fancy, sprinkle a touch of cinnamon on top or add a maple leaf decoration for a seasonal touch!
Secrets to Perfecting Maple Bacon Cupcakes
To master these cupcakes, ensure your butter is softened for easy mixing, and don’t rush the creaming process; it adds air to your batter. Keep an eye on the bacon; crispy is key but burnt isn’t. If your icing is too stiff, a splash of milk can help. Lastly, taste your maple syrup flavor before use; it should be delightful, not overwhelming.
Seasonal Twists for Maple Bacon Cupcakes
During fall, add a pinch of nutmeg or cloves for extra warmth, or incorporate apple pieces for a fruity twist. In the spring, try a dash of lemon zest in the buttercream for a fresh contrast. Summer berries can be a wonderful addition to the batter, and in winter, a sprinkle of peppermint bits adds a festive touch!
FAQs:
Can I make these cupcakes gluten-free?
Yes, you can make these cupcakes gluten-free by using a gluten-free self-raising flour blend. Ensure that all other ingredients, especially baking powder, are gluten-free marked. The texture might be slightly different, but the flavor should still be delightful. Remember, gluten-free batters might need a bit more binding, so consider adding a teaspoon of xanthan gum.
What can I use instead of bacon?
If you’re not a fan of bacon or need a vegetarian option, try using candied pecans for a sweet, crunchy topping. Alternatively, you can use turkey bacon for a leaner choice or even coconut bacon for a plant-based alternative that still gives you that savory kick.
How can I make the icing less sweet?
To reduce the sweetness of the icing, you can incorporate a bit of cream cheese for a tangy balance. Alternatively, reduce the amount of icing sugar and adjust the consistency with a touch of milk or heavy cream. A pinch of salt can also enhance flavors and cut through the sweetness.
Can these cupcakes be made in advance?
Absolutely! You can prepare the cupcakes a day or two in advance and store them in an airtight container. For the best taste and texture, frost and add the bacon just before serving. If desired, you can make the buttercream ahead of time, too, and refrigerate it. Bring it to room temperature and re-whip before use.
What’s the best way to drizzle maple syrup flavor?
For an even drizzle, use a small squeeze bottle or a spoon to gently pour the syrup over the cupcakes. If you want a more controlled look, use a piping bag with a small round tip. For a rustic feel, lightly flick the syrup with a fork over the cupcakes.
Can I use real maple syrup instead of maple syrup flavor?
Yes, you can substitute real maple syrup for the flavoring, though it may slightly alter the consistency. If using real syrup in the batter or icing, reduce other liquids slightly to maintain the right texture. Real maple syrup will infuse your cupcakes with a genuine, rich maple taste.
Maple Bacon Cupcakes
Ingredients
Cupcake Base:
- 125 g unsalted butter softened
- 125 g Billington's Unrefined Light Muscovado Sugar
- 2 free range eggs medium
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 175 g Allinson's Self-Raising White Flour
- 1/2 tsp ground cinnamon
- 2 tbsp Maple syrup flavour treat
Buttercream Topping:
- 250 g unsalted butter softened
- 500 g Silver Spoon Icing sugar
- 2 tbsp Maple syrup flavour treat
Bacon:
- 3 rasher(s) streaky bacon more if desired
- 2 tbsp Maple syrup flavour for drizzling
Instructions
- Begin by preheating the oven to 180°C (or 160°C if using a fan oven) and prepare a 12-cup muffin tin with cupcake liners.
Making the Cupcakes:
- In a mixing bowl, combine the unsalted butter and muscovado sugar, beating until the mixture is fluffy and light. Gradually mix in the eggs and vanilla extract, allowing them to blend in smoothly while adding a bit of flour to prevent curdling.
- Carefully sift in the self-raising flour and ground cinnamon, folding them into the batter along with the maple syrup flavoring. Evenly distribute the batter among the cupcake cases and bake for 18-20 minutes, or until a skewer inserted comes out clean. Allow to cool for a short period before removing from the tin and fully cooling on a wire rack.
Preparing the Buttercream and Bacon:
- For the buttercream, begin by beating the softened butter until smooth. Gradually incorporate the icing sugar in halves, mixing well. Add the maple syrup flavoring and, if needed, a splash of milk to achieve a spreadable consistency.
- Cook the bacon in a grill until it reaches a crispy texture, then let it cool before slicing it into 1-inch pieces.
Assembling the Cupcakes:
- Pipe generous swirls or rounds of the buttercream onto each cooled cupcake, topping with a piece of crispy bacon (or more, if preferred). Finish with a drizzle of maple syrup flavoring before serving.
- For the best flavor, enjoy the cupcakes soon after making them. Alternatively, we suggest cooking the bacon on the day they will be served.
