These cupcakes are fantastic, they are so soft, moist, light and have the most amazing maple flavour. I have been wanting to try some Maple Bacon Cupcakes for ages and I'm really please they have come out so well. I used my own Maple Buttercream recipe, for preference but have provided the frosting recipe that originally came with the cupcakes.
There is no bacon in the actual cake, I just topped the cupcakes with shards of maple smoked bacon. I was also going to drizzle the cupcakes with maple syrup to finish but the maple flavour of the cupcakes and frosting was perfect so I didn't want to over do it.
I am a huge fan of American pancakes soaked in maple syrup, with a side of bacon. That being said I still wasn't sure I would be that into the maple bacon cupcake. I have however been totally won over and think the bacon makes these cupcakes!
The combination of salty and sweet, maple and bacon is perfect and I know I will be making these again very soon.
You could of course leave the bacon off, the original recipe does and these cupcakes will still be amazing.
Maple Buttermilk Pancake Cupcakes
From Country Living Magazine
INGREDIENTS:
2 1/2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1 stick or 1/2 cup unsalted butter, softened
1/2 cup light-brown sugar
2 large eggs
1 1/4 cups maple syrup
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup walnuts or pecans, finely chopped
DIRECTIONS:
Preheat your oven 350 degrees F.
Sift the flour, baking powder, baking soda, salt, and ginger together. Set aside.
Then beat the butter and sugar on medium speed in a large bowl until they are fluffy. (Your butter must be soft!) Add in eggs, syrup and vanilla. Mix until blended.
Then mix in the flour mixture alternating with the buttermilk. Do about one-third of the flour and then one-third of the buttermilk, and so on.
Add the nuts if using.
Fill muffin or cupcake tins, either lined or buttered, according to your preference.
Cook for approximately 20 minutes or until your tester comes out clean. I use a steak knife.
Cool totally and then ice with Maple-Butter Frosting.
Makes about 18 cupcakes.
Maple-Butter Frosting Recipe
INGREDIENTS:
1 cup of softened, unsalted butter
3 ounces of cream cheese, also softened
2/3 cup of dark-brown sugar (I use golden)
1/4 teaspoon salt
3/4 cup of maple syrup
3/4 teaspoon of vanilla extract
1 cup of confectioners' (icing) sugar
DIRECTIONS:
Beat the softened butter, cream cheese, brown sugar and salt in a medium-sized bowl until fluffy. Once again, it is critical that your ingredients be softened.
While you keep beating, add both the maple syrup and the vanilla.
Slowly add the confectioners' sugar and gradually increase the speed to high. Continue beating until the icing is fluffy.
Chill the maple-butter frosting for one hour before using.
Honestly, I'm a skeptic.. these look frightening. I love the idea, but it is sooooo different! Way to play :)
ReplyDeletePretty display, bacon on a cupcake? who would have guessed!?
I wasn't sure either but they are so so good. I think because there is only a little bacon on top it is not overpowering and maple is the predominant flavour, I'm not sure I would like bacon in the cake. If you like bacon and pancakes you will like these I reckon, I'm shocked by how much I love them x
ReplyDeleteI just came across your blog and am so excited! So many recipes I am going to try. I can't wait to make these. But I'm curious about your own frosting recipe verses the one provided.
ReplyDeleteI used the Maple Buttercream recipe I use at the bakery, there is no cream cheese in it.
ReplyDeleteI'm starting the Buttercream Bakery cupcake book in the new year, it will be full of my cupcake and frosting recipes but I'm trying to resisting posting any until it's finished.
Thanks so much for visiting my blog and thank you for your lovely comment. x x x
I completely understand. I certainly hope you will ship your cupcake book to the states because I will be first in line to purchase one!
ReplyDeleteThis cake was really good! I followed the recipe for the frosting exactly and it didn't turn out at all. It was grainy and never did stay together. So I ditched the frosting, filled the cake with a tart homemade applesauce, subbed in a caramel butter cream and make caramel apple cupcakes! Yum! My daughter has requested this cake for her birthday with orange frosting.
ReplyDeleteI had this idea after eating pancakes with bacon on our honeymoon in new York, so happy to find a recipe! can i please ask if you use self raising or plain flour? Thanks x
ReplyDeleteHi Lauren, this recipe uses plain flour, hope you enjoy the cupcakes. X
ReplyDeleteMade these today after my fail with the French toast recipe! These are sooooo tasty. I followed this recipe for the frosting and although it tastes the bomb it looks totally rubbish! It's gone all sloppy and looks like the ingredients have split & curdled. Funny because it looked alright before I chilled it. I'll try a different frosting recipe next time cuz mine don't look as pretty as yours! I did top mine with Bacon, got some funny looks from the mother in law but once she tasted one she changed her mind! Phenomenal! X
ReplyDeleteok so imma little confused here what is the frostin on the picture and is it made with cream cheese or not these look sooo good i want one now lol
ReplyDeleteJust wondering if you can use a commercial buttermilk pancake mix.
ReplyDeleteHi Misty,
ReplyDeleteYes my frosting uses cream cheese but not as much as the recipe above. These cupcakes are scrumptious, which ever frosting you choose to use. X
Hi Anon,
ReplyDeleteNot with this recipe but you could experiment and try to develop a new recipe that uses commercial pancake mix. I think it's a great idea but may take some time to perfect. X
So I was thinking of something nice to give to a co-worker on her b-day. I decided on these since we devour our desserts always in the morning (instead of waiting till the afternoon). It was a huge success, my manager told me that I have proven my spot here at work and am permanent employee. It helped that I just started the job and wanted to impress everyone :-).... So you can say that these cupcakes landed me a job (or not..lol)...
ReplyDeleteThanks again, Oh and the icing!!! so yummie, thanks for sharing.
I love that you combined two of my favorite things - maple-bacon cupcakes with pancakes! You just made my day and I can't wait to make these. I think they'll be my official bday cupcakes!
ReplyDeleteLove it!
ReplyDeleteI am making these for the 2nd time tonight! Very tasty! They are a big hit!
ReplyDeleteMaking these again....”just because”.....such a good cupcake!!
ReplyDeleteThese are a dream come true. I can't wait to try. What do you think of subing the cream cheese for marscapone??
ReplyDeleteThese are a dream come true! I can't wait to make these. What do you think about subing the cream cheese for marscapone?
ReplyDeleteHi O+H,
ReplyDeleteI think a mascarpone frosting would be to die for! Might try that myself. x
Made with following adjustments:
ReplyDelete1 C of flour replaced by 1/2 C barley flour, 1/2 C white whole wheat flour
Add 2 T dry milk
Reduce maple syrup by 1/4 C
Replace buttermilk with Trader Joe's Plain Kefir
Serve plain (no frosting or bacon)
Result=Very light & non-filling, leaving room to add a dollop of whipped cream or have with breakfast that includes bacon, if desired.
Conclusion: Keeper!
I tried this recipe!! I put chopped bacon in the batter! Sooo delicous! I love bacon. This recipe is number one in my book!! The frosting was very scrumptous with the cupcake! Thank you so much!!
ReplyDeleteMy son loves Candied Bacon Waffles and I have looking for a bacon cupcake to make for his birthday. Can't wait to try this recipe.
ReplyDeleteJust made these last night, following the recipe exactly. I suggest finding another recipe for the icing, or, if you use this one, cut the maple syrup in half. The other comments about the icing separating are correct; the syrup does not want to mix at all. It will look mixed at first, and then it will start to separate. I ended up making a second batch of the icing, minus the syrup and with a little less of the powdered sugar, then mixing in the first batch little by little. I was able to add it all in with success in the end, so it seems that if you just use half of the syrup the recipe calls for you would be fine. Having said that, I thought the icing was too sweet, and dare I say, too buttery. The cakes by themselves were DELICIOUS and deserve to stand out over the icing, so I’d rather find something a little less rich and overpowering to try next time. I’ll definitely be making these again.
ReplyDeleteThese look SO GOOD! Definitely trying them out this weekend. :)
ReplyDeleteI made these last night. Follow the directions for the cupcakes to a T- but the batter looked usually thick. I was a little hesitant so only baked half the batch just to make sure they turned out ok. They baked up fine, and the flavor was great but the tops looked "lumpy". For the second half of the batch I added a little more buttermilk and that very much improved the result. Also for the icing I omitted the maple syrup after reading reviews of how it caused it to separate and instead added approx 1 tsp of maple syrup extract. It turned out great!
ReplyDeleteI absolutely love this recipe!! I read the comments above, I reduced the syrup in the frosting & it was perfect!! Thanks for sharing!
ReplyDeleteI absolutely love this recipe!! I reduced the syrup in the frosting & it was perfect!! Thanks for sharing!!
ReplyDelete