Maple Bacon Cupcakes

Equipment

• Medium saucepan or skillet
• Mixer
• Baking Sheet
• Standard cupcake tin
• Cupcake Liners optional
• Piping tips optional
• Piping bags optional

Ingredients

For the Cupcakes

• 1 ¾ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 tablespoon vegetable oil
• 1 teaspoon pure vanilla extract
• 2 teaspoon pure maple extract
• 2 eggs room temp
• 1 egg yolk room temp
• ½ cup buttermilk room temp
• ½ cup pure maple syrup

 Frosting

• ¾ cup salted butter cold, cubed
• 12 oz cream cheese softened
• 6 cups powdered sugar
• 2 tablespoon real maple syrup
• 2 tablespoon heavy cream room temp
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure maple extract
• 1 pinch salt

 Candied Bacon

• 10 slices True Story Kurobuta bacon
• ¼ cup pure maple syrup
• 3 tablespoon brown sugar
• ¼ teaspoon ground black pepper

Direction

Prepare the Ingredients

1. Bring the cold ingredients to room temperature for the cupcake batter. You can set them out on the counter while you prepare the brown butter and candied bacon.

Make the Browned Butter

1. Heat the cold butter cubes in a medium saucepan over medium-low heat until it turns golden brown and gives off a warm nutty aroma, about 5-7 minutes. Stir frequently to prevent burning.
2. Initially, the butter will melt and then begin to foam up. Continue stirring and checking the color beneath the foam because it will turn very quickly. Remove it from the heat as soon as the color starts to darken.
3. Set the browned butter aside to cool for 5-10 minutes. Then, transfer the butter to a separate container and allow it to cool completely to room temperature before making the frosting.

Make the Candied Bacon

1. Preheat the oven to 375°F and line a baking sheet with foil. Lay each of the bacon slices on the lined sheet.
2. In a small bowl, combine the pure maple syrup and brown sugar. Coat the bacon in the sugar mixture with a spoon or pastry brush, spreading it evenly across each slice (just the side facing up).
3. Bake on the top oven rack for 18-22 minutes, until crisp. Lightly spray a large plate or pan with nonstick spray and transfer the candied bacon to it to cool. Once cooled, chop the slices into small pieces to top the cupcakes with.

Make the Cupcakes

1. Preheat the oven to 350°F. In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt and set aside. In a liquid measuring cup, combine the pure maple syrup and buttermilk and set aside.
2. Add the butter, granulated sugar, oil, vanilla extract, and maple extract to a large mixing bowl. Beat on medium-high speed for 3-4 minutes, until light and fluffy. Then, add the eggs and yolk one at a time, beating to blend between each addition and scraping down the sides of the bowl as needed.
3. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.
4. Prepare a cupcake tin with liners and fill each one about ⅔ full with batter. Bake for 18-20 minutes, or until they test done with a toothpick. Let them cool in the tin for 10 minutes before transferring them to a cooling rack to finish cooling.

Make the Frosting

1. In a large mixing bowl, cream together the browned butter and cream cheese until smooth. Add the powdered sugar 2 cups at a time, mixing thoroughly between each addition.
2. Add the maple syrup, heavy cream, vanilla extract, maple extract, and salt, Mix just until fully combined.

Assemble the Cupcakes

1. Once the cupcakes are completely cooled, pipe the browned butter cream cheese frosting on top of each cupcake (or you can frost them with a knife or spatula). Sprinkle with candied maple bacon pieces and drizzle with additional maple syrup if desired.