Maple Bacon Cupcakes

Last week on Twitter, I posted this picture of my final edits of WICKED EXPOSURE along with a maple bacon cupcake that I had made earlier that day. I got an OVERWHELMING amount of people asking for the recipe and so, as promised, here it is!

photo-8 Now, in full disclosure, I didn’t make the cake part from scratch. I’m kind of   lazy and so I used boxed cake mix. Only, instead of the full amount of water it asked for, I substituted half for maple syrup.

But the buttercream! That I made from scratch and it was insanely good. SO…after you get the cupcakes in the oven, get out your electric mixers.

Katana’s Maple Buttercream

Using room temperature butter, I use one stick (1/2 a cup of unsalted butter) with 1/2 a cup of vegetable shortening (like Crisco). Beat at medium speed until the butter and shortening are creamy. Sift in 1-2 cups of Confectioner’s Sugar slowly. Add more or less to taste (I don’t like buttercream to be all that sweet, so I tend to go with less sugar. And keep in mind, you’ll be adding maple syrup which is very sweet as well). Add a couple of glugs of maple syrup. If it gets too runny, add more shortening or confectioner’s sugar to stiffen it. If it’s too stiff (and sweet), add a little milk to thin it out.

 

While you’re waiting on the cupcakes to cool/bake, rub a few slices of bacon on each side with brown sugar.(for the candied bacon topping). Bake for about 10 minutes or until crispy. Chop into small bits and after piping the buttercream onto your cooled cupcake, sprinkle the bacon pieces on top.

 

And that’s it!!!!!! Super easy, right? Super easy and SUPER delicious. =0) Enjoy everyone!

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