• 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.