Maple Bacon Cupcakes
Course Dessert
Ingredients
Butter cake:
- 1 c. butter softened
- 1-1/2 c. granulated sugar
- 4 lg. eggs
- 3 c. all-purpose flour
- 1 T. baking powder
- 1 t. Salt
- 1 c. milk
- 2 t. vanilla
- 12 cooked bacon slices broken into pieces
Maple frosting:
- 1 c. butter softened
- 16 oz. pkg. dark brown sugar
- 1/2 c. evaporated milk
- 1/4 t. baking soda
- 1 T. light corn syrup
- 4 c. powdered sugar
- 2 T. maple flavoring
Instructions
- Preheat oven to 350 degrees.
- Beat butter and granulated sugar at medium speed until creamy. Add eggs, one at a time, beating until blended.
- Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
- Spoon batter into two paper cup lined muffin tins filling two-thirds full.
- Bake for 12-15 minutes or until toothpick inserted comes out clean. Cool in pans for 10 minutes and remove to wire racks to cool completely.
- To make frosting: melt butter in heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly.
- Stir in evaporated milk, baking soda and light corn syrup; bring to a boil stirring occasionally. Remove from heat and let cool.
- Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beating at medium speed until creamy.
- Stir in maple flavoring. Beat at high speed for 2 minutes or until creamy. Icing firms up quickly, so use immediately.
- Frost each cupcake using a metal tip and top with bacon.