I recently moved into a garden studio, and for the housewarming it seemed only fitting that we would have a theme, revolving around food of course. Somehow we ended up with a Six Degrees of Bakin’ Bacon theme (copyright Captain Adventure). Because bacon makes everything taste better! Nadia came up with three awesome creations – maple bacon cupcakes, peanut butter & bacon cookies and bacon mac n cheese. Other delicacies on the day included bacon-wrapped potato gems in puff pastry, patatas bravas with bacon, green beans with lemon and bacon, quiche lorraine and bacon pull-apart bread.
At any rate, I digress. These maple bacon cupcakes are truly awesome, and they taste like French toast because of the maple syrup and cinnamon flavour combination. Super-addictive and the perfect balance of sweet and salty, I was still munching on these a couple days later. Nadia also tested out the über-cute idea of baking the batter in ice cream cones.
Watch out for our Peanut Butter & Bacon Cookies recipe tomorrow!
For cupcake (makes approx 40 mini cupcakes)
Approx 1/2-3/4 cup chopped bacon.
2 tbsp maple syrup (for bacon)
175g unsalted butter, softened
150g caster sugar
60ml maple syrup
160g self raising flour, sifted
100 g plain flour, sifted
1 tsp cinnamon powder
Preheat your oven to 200ºC. Mix the chopped bacon with the 2 tbsp maple syrup in a bowl, the spread on a lined baking sheet. Bake until crispy, approx 15-20mins. Set aside and let cool.
Preheat oven to 180ºC (or turn down the temp if you had just finished making the candied bacon). Line a 24-hole mini cupcake tin.
Cream the butter and sugar until fluffy. Add one egg at a time, beating well after each addition.
Put your mixer on a lower speed, add 1/2 the flours, then 1/2 the milk. Repeat with the rest of the flours and then the rest of the milk and the maple syrup. Add the cinnamon powder. Keep mixing only until the mixture looks smooth. Do not overbeat.
Fill each cupcake tin two-thirds full. Top with candied bacon, reserve about 1/2 the bacon for the frosting. Bake for 12-14 mins.
You would probably have to repeat this last process again to use up the rest of the batter.
For cream cheese frosting
150g unsalted butter, softened
200ml tub of cream cheese, cold (always use full-fat, low-fat cream cheese is not suitable for frosting)
2 cups sifted icing sugar
Cream the butter until fluffy, then add the cold cream cheese and beat until smooth.
Add 1/2 the sugar, beat until incorporated. Add the rest, and beat only until the mixture looks smooth. Do not overbeat.
Pipe or spread on top of cupcake, top with more bacon.
We also experimented with baking the batter in ice cream cones! Bake it for 3-5 minutes longer, and check if it’s fully baked by inserting a skewer. If it comes out clean, take them out!