Monday, September 29, 2014

Maple Bacon Cupcakes

Since I watched several cooking shows featuring the bacon cupcakes, I was itchy to bake some for my kids. They luv bacons. They luv cupcakes. So why not, right?

The first and only time I tried to bake the bacon cupcakes, they didn't turn out well. The cupcakes were moist, but they didn't have that bacon flavor. I tugged away the need to bake these cupcakes for awhile, thinking that one of these days I'd attempt to bake them again.

I woke up one morning and asked my kids what they wanted for breakfast. No idea. I've been saving bacon fats and have the urge to try baking bacon cupcakes again. So I asked them if they wanted to try bacon cupcakes for breakfast. Really, mommy? You had to ask.

A few changes I made: use maple syrup and bacon fats. Keeping my fingers and toes crossed while the cupcakes were baking. Man, my heart was beating so fast. Remember, these cupcakes were for my kids' breakfast. I was nervous because I hated to test out a recipe with no backup plan. If these cupcakes didn't turn out, they'd have to eat the leftovers.

Maple bacon cupcakes turned out... VERY flavorful. A hint of maple syrup was in the cupcake. So fluffy and moist. The bacon fats really helped bring out the smoky flavor. The maple frosting was creamy and perfect with the crunchy maple bacons. I served these maple bacon cupcakes with scrambled eggs. See... who said you can't have cupcakes for breakfast? And no leftovers for breakfast. Whew!!!

Maple Bacon Cupcakes
makes 6-7 regular size cupcakes

1 large egg
1/4 cup (2 oz) maple syrup
1/4 cup (1/7 oz) granulated sugar
1/4 cup (2 oz) bacon fats
1/3 cup (3 oz) coconut cream
1 cup (4 oz) all purpose flour
1 teaspoon baking powder

Maple Frosting
1 marshmallow fluff recipe
1/4 cup (2 oz) palm shortening

1/2 cup cooked bacon bits
  1. Preheat the oven to 350F degree. Line the cupcake pan with a foil cupcake liners. Set aside.
  2. In a large bowl, whisk together the egg, maple syrup, sugar, and bacon fats. Set aside.
  3. In another bowl, shift together the flour and baking powder.
  4. Whisk the flour mixture into the egg mixture just until combine.
  5. Using a large scooper, divide the batter evenly to the prepared cupcake pan.
  6. Bake in the preheated oven until the toothpick comes out clean, about 15-18 minutes.
  7. While the cupcakes are baking, make the marshmallow fluff as directed.
  8. Whisk the palm shortening into the marshmallow fluff for about 30 seconds.
  9. Keep it in the fridge to cool down.
  10. Add the bacon bits into pot that you cooked maple syrup (from the marshmallow frosting). Coat well then place them on the non stick mat to cool down.
  11. Once the cupcakes are baked, let them cool down before frosting. TIP: Place the cupcakes in the fridge for 5-10 minutes for faster cooling.
  12. Place the maple syrup frosting in a piping bag then pipe it on to each cupcake.
  13. Sprinkle the bacon bits on top of the maple frosting. Enjoy!!!
STORING: The maple bacon cupcakes can be kept in a container in the fridge for up to 3 days. Bring them to a room temperature for about 5 minutes before serving to soften the frosting. The bacon fats keep well in an air tight container in the fridge for up to a week.

Allergy Info: These maple bacon cupcakes are free from or can be made without dairy, corn, legumes (soy), nuts (not palm), and fish.

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