Maple Bacon Cupcakes
I went through way too much bacon trying to come up with this recipe, but I am finally happy with the results. This posting is because my sister, mom, and friends have been asking for the recipe. It may have taken awhile but here it is and I hope you enjoy it.Cupcake Recipe: Oven: 350 F
Cook Time: 25-30 min
Makes: 30 Cupcakes
Ingredients:
1 cup butter, softened
2 cups Raw sugar
3 eggs room temperature
1 teaspoon vanilla extract
1 teaspoon maple flavoring
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 heaping teaspoon baking powder
2 cups sour cream
1 lb thin cut applewood smoked bacon cooked and finely chopped
Directions:
Preheat
oven to 350°F.
1.) In a mixing bowl cream the butter and sugar until well blended
2.) Add eggs one at a time,
beating well after each addition.
3.) Add vanilla and maple flavoring, mix thoroughly.
4.) In
a separate medium bowl sift together flour, soda, and baking powder.
5.) Add the flour mixture to the creamed mixture alternately with sour cream, start and end with the flour mixture, beat just to incorporate after each addition. Don't over beat. Add the chopped bacon last and stir in by hand.The batter will be thick.
6.) Fill each cupcake cup with 1/4 cup of batter. If you over fill, the cupcake will be flatter and spill out over the cupcake holder while baking.7.) I start checking if they are done around 25 min and check every 2 min after. Pull out as soon as you see the tooth pick coming out clean. Over cooking can dry them out.
8.) Let cool for a couple of minutes in the pan then transfer the cupcakes to a cooling rack.
Maple Cinnamon Ermine Frosting
Ingredients:
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups Raw sugar
1 teaspoons vanilla extract
1 teaspoon maple flavoring
1 teaspoon Cinnamon
Directions:
In a saucepan, whisk together flour and milk
until smooth. Place over medium heat, stir constantly, cook
until the mixture becomes very thick and begins to bubble, 10-15
minutes.
Cover with plastic wrap or waxed paper placed directly on the surface to avoid a skin from forming, and cool
to room temperature.
In a large bowl, beat the butter for 3 minutes on Med speed, until smooth and creamy.
Gradually add the sugar, beating until
fluffy.
Add the vanilla and maple, beat well.
Add the cooled milk mixture, and continue to beat on the
medium high speed for 5 minutes, until very smooth and fluffy. The mixture will turn whiter in color. Add Cinnamon and stir in.
Cover and refrigerate for about 15 minutes. The longer you leave it in the fridge the harder it will become. I leave it a little longer when I need it to hold a shape.
