I told you I’ll come up with bacon recipes. And don’t worry for those of you that don’t like to mix up sweet and savory, head over the Everything On a Plate’s page to check out the delicious kitchen sink bacon fried rice I made!
The technique to caramelize the bacon is super super simple, and is pretty standard when it comes to the cupcakes and frosting.
The recipe can of course be adapted here and there. The maple syrup for example can be replaced with honey. I won’t say they taste the same, coz they really don’t, and the flavour maple syrup can give you compliments the bacon really well. But, if you’re finding it hard to get your hands on some syrup, or finding it too expensive to buy, which it can be, just use plain old honey.
For the cupcakes:
- 160g flour
- 1 1/4tsp baking powder
- 110g brown sugar
- 100g butter
- 1 tsp vanilla
- 2 eggs
- 1/4 cup milk
- 85g maple syrup
For the maple buttercream:
- 150g butter
- 375g icing sugar
- 50g maple syrup
Like I said the cupcake procedure is standard.
Cream the butter, sugar and honey. Add the eggs and vanilla. Whisk. Whisk. Whisk. Flour and baking powder. Whisk. Whisk. Whisk. Milk. Mix. Mix. Mix. And into the cupcake tray and oven they go, at 180C for about 20 minutes.
Similarly for the buttercream, whisk everything together until combined and leave to set in the fridge.
While the cupcakes cool, you move onto the crucial bit of this recipe, the bacon!
So I slowly caramelized my bacon in the oven at about 140C for almost 40 minutes.
You want to start by evenly coating pieces of bacon with brown sugar, and laying them out on a non-stick baking mat. Space them out well.
Keep an eye on it while in the oven in case you need to flip the pieces over.
Once done, they should be super hard, allow them too cool completely.
Using a spoon, I cracked the pieces to form shards.
Using a star nozzle, pipe frosting onto each cupcake, and place a shard of caramelized bacon on each cupcake!