Your recipes…Emily Mackintosh’s Chocolate and Maple Bacon Cupcakes
A sweet and savoury winter treat which everyone will love. Kids love to make them, adults love to eat them! These are great winter warming bacon cupcakes full of chocolate, a treat for parties or for you to keep to yourself with a cup of tea in the colder winter nights.
What you'll need:
- 210g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 115g of unsalted butter
- 85g of light brown sugar
- 2 large free range eggs
- 56ml of pure maple syrup
- ½ tsp vanilla extract
- 75ml buttermilk
- 170g of unsalted butter
- 62g cocoa powder
- 350g of icing sugar
- 30ml maple syrup
- 1/8 tsp maple extract
- 30ml double cream (may need more or less depending on your need)
- 45g light brown sugar
- 1 tsp cocoa powder
- 4 strips of spoiltpig unsmoked bacon
How to prepare:
Preheat the oven to 180C/Gas Mark 4. Line a large muffin tray with cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Once all mixed well set to one side.
Cream the butter and sugar for approx. 2 minutes until light and fluffy. Add the eggs one at a time, until thoroughly incorporated into the butter mix. Finally mix in the maple syrup and vanilla extract.
Slowly add the dry ingredients to the creamed mixture, a little at a time to ensure all is well mixed together. Beat in the buttermilk on a low speed.
Fill the cupcake liners with the mixture until they’re two thirds full. Bake in the oven for 18-20 minutes or until a toothpick comes through cleanly when inserted into the middle of the cakes. Put the cupcakes aside to cool.
Increase the heat in the oven to 190C/Gas Mark 5. Line a baking tray with aluminium foil and place an ovenproof wire baking rack on top of the foil. Grease lightly with cooking spray.
In a shallow dish, whisk together the brown sugar and cocoa powder until well mixed. Press the slices of bacon into the mixture and coat thoroughly. Shake off any excess.
Arrange the bacon on the wire rack leaving lots of space between each rasher. Bake in the oven for 30-40 minutes (turning every 10mins) until browned and crisp. Take out of the oven and set aside to cool thoroughly before then chopping into very small pieces.
While the bacon and cupcakes continue to cool, prepare the buttercream mixture. Beat the butter in a bowl at a medium speed until light and fluffy. Add the cocoa powder and mix in until smooth. Slowly beat in the icing sugar, a small amount at a time, to ensure a smooth even mix. Beat in the maple syrup and extract. Add cream as needed, and beat on a high speed until all the mixture is a light and fluffy consistency.
Generously spread or pipe the buttercream over the cupcakes and sprinkle the crispy candied bacon over the top. EAT!