Sanna's Bag

“I never seem to have what I need when I need it. I’m going to make a belt-bag that’s bigger on the inside than on the outside, and just carry everything with me.”

Thursday, September 01, 2011

The recipe for bacon maple cupcakes

Next time, I'll just mix maple syrup with powdered sugar and glaze the cupcakes rather than frost them.  And these were better the first day.  The bacon got - greasy tasting overnight.  Maybe if I nuked them a few seconds in the microwave before serving . . .

* 4 1/2 tablespoons butter, room temperature
* 1/2 tablespoon bacon drippings (left in the fridge to become solid)
* 1 egg
* 5 tablespoons brown sugar
* 4 tablespoons maple syrup
* 1 1/4 cups self rising flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* tiny tiny pinch kosher salt
* 1/4 cup milk
* 1/4 cup of minced bacon, cooked and drained

What you’ll do–
* 1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
* 2) Beat the crud out of the butter and solidified bacon fat ’till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
* 3) Add the egg and beat until incorporated.
* 4) Sift the flour, salt, baking soda and powder together.
* 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
* 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

Maple Syrup Frosting

* 4 tablespoons of butter.
* 2 tablespoons of maple syrup.
* 1 cup of powdered sugar.
* turbinado sugar (optional, but recommended).
* coarse grain sea salt (optional, but recommended).

What You’ll Do –
* Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.
(add some crumbled BACON TOO!)


  • At 10:14 AM , Anonymous tlbw said...

    OK, I can tell you right now why the first batch fell, and I only wonder why the second batch didn't.
    TOO MUCH LEAVENING!!! Esp. the baking soda.
    First you are listing self-rising flour, that is flour with salt and leavening already added. It really shouldn't need ANY extra baking powder or baking soda. Baking powder contains acid and base in a balance mixture to produce carbon dioxide in the presence of moisture and heat. Baking soda is a base. The only acidic ingredients you are using are the brown sugar and maple syrup, which, like honey and molasses, are mildly acidic.
    An extra 1/4 tsp.of baking soda should be enough to balance that.
    So the extra carbon dioxide released would make the batter rise too rapidly without the structure to support itself.
    BTW, it isn't really a good idea to tinker with a cake batter after mixing. The air bubbles you have incorporated in creaming the butter and sugar, and the structure you have provided by the egg, and the light beating after each addition of flour (very lightly developing the gluten), are what holds the carbon dioxide to raise the batter and produce the traditional cake "crumb". (That is the texture difference between cake and traditional muffins - the commercial ones aren't true muffuns.) So messing with the batter after that process can compromise the rise and crumb of the product.
    Too much information?

  • At 3:34 PM , Blogger Heide said...

    How funny that Kosher salt is listed as an ingredient to make bacon cupcakes! I need to pluck up the courage to make these. My family would probably be thrilled!

  • At 5:21 AM , Blogger KnitTech said...

    Thanks for sharing. When I showed Grilltech, he didn't really look too impressed.

  • At 11:13 PM , OpenID Barb said...

    Ahhh...I'm not quite sure why bacon is so sinfully tasty. What a great idea, now I don't have to haul myself to VooDoo donuts.

  • At 7:52 AM , Blogger Amy Lane said...

    I told Mate about these-- he was skeptical, but interested!


Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home