I’ve been absent for a while…oh I’m still here, but am I taking pictures? Nope. Mother Nature has been toying with me, all of a sudden it’s cold out again, the heater has come on, jackets are being taken out of the closet so I bury myself in video games and books because that’s the perfect way to hibernate. Today, it’s a beautiful 64 degrees outside; I’m not hibernating, I’m making bacon cupcakes. Yes, folks, I have jumped on the Bacon Cupcake Bandwagon and I am so glad I did! Perfect delicious heaven in your mouth!
I’m going to give you the recipe for the frosting for these cupcakes, I wasn’t too impressed with the cake recipe I saw online so I stuck with my own chocolate cake recipe because I know it works. These cupcakes were super easy to make and even kid approved! *cheers*
2 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/3 cup pure maple syrup; plus more for drizzling – please make sure you do actual pure maple syrup for this one, your mouth will thank you
1 teaspoon salt
For the frosting:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and pure maple syrup and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more maple syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped bacon and a drizzle of pure maple syrup (optional).
I tried to drizzle some maple syrup on top and it almost seemed like overkill on maple, so I just left them as is.
Let me know if you try them and what you think, if you need me I’ll be in the corner quietly finishing off this batch.