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Pancake Cupcakes With Maple-Bacon Buttercream Frosting


Pancake cupcake with maple buttercream and.... bacon. Need to try this recipe!


Pancake cupcake with maple buttercream and.... bacon. Need to try this recipe!

INGREDIENTS
CUPCAKES

  • 3slices bacon
  • 1tablespoon maple syrup
  • 2cups all-purpose flour
  • 1tablespoon granulated sugar
  • 2teaspoons baking powder
  • 1teaspoon salt
  • 1 1⁄2cups whole milk
  • 2eggs
  • 2tablespoons unsalted butter, melted and cooled

FROSTING

  • 5slices bacon
  • 3tablespoons maple syrup
  • 1cup unsalted butter, at room temperature
  • 2 1⁄2cups powdered sugar
  • 3tablespoons maple syrup
  • 1teaspoon vanilla extract


DIRECTIONS

  1. Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
  2. Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
  3. Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.