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Bacon & Maple Cupcakes

If ever there was a recipe that needed a warning sign it would be this one. These decadent cupcakes are extremely addictive and will leave you and your family wanting more

 

INGREDIENTS (FOR 16 CUPCAKES)
FOR THE CUPCAKES:
  • 250g self raising flour
  • Pinch of salt
  • 4 eggs
  • 250g butter
  • 200g castor sugar
  • 45ml maple syrup
  • 60ml milk
  • 1 packet (250g) Woody’s diced bacon
 
FOR THE ICING:
  • 500g cream cheese, softened
  • ½ cup butter, softened
  • 2 cups icing sugar, sifted
  • 15ml maple syrup
  • 125g Woody’s streaky bacon

METHOD
FOR THE CUPCAKES:
  1. Pre-heat oven to 200˚C.
  2. Sift the flour and salt.
  3. Cream the butter and sugar together until the mixture is light and fluffy, then beat in the maple syrup.
  4. Beat the eggs together and gradually add a little egg to the butter and sugar mixture, beating well in between. The mixture should stay smooth until all the egg has been added.
  5. Sift the salt and flour into the butter mixture and fold in lightly. When it is almost completely folded in, add the milk and the bacon bits.
  6. Fill approximately 16 cupcake cases ⅔ of the way.
  7. Place in the pre-heated oven and reduce the temperature to 180˚C. Bake for 15 minutes or until golden.
  8. Remove from the oven and cool.
 
FOR THE ICING:
  1. In a medium bowl, beat the cream cheese and the butter together until smooth.
  2. Mix in the maple syrup and then gradually add the icing sugar.
  3. Place in the fridge to set.
  4. Fry the diced bacon until crispy and leave to cool.
  5. Spread the icing onto the cooled cupcakes and top with the crispy bacon bits. Drizzle with maple syrup.