Well, could there be a more Canadian cupcake than these Maple Bacon Cupcakes? I don’t think so, but if you have an idea send it to me and I will try to find it or try to make it. For one, I love maple. It’s such a great way to add flavour to so many desserts and main courses too. And it’s so very Canadian.
Right now I have a cranberry maple salad dressing here that is to die for. Brought it back from Quebec when we were on a food and market tour of Ile D’Orleans there recently. So many great foods and wines to sample. Then of course this salad dressing which to be honest I might be hogging.
Anyways, these Maple Bacon Cupcakes are the ones! The thing you have to make this summer and share. I know you won’t really want to share them when you taste one. But have courage and be kind. Sharing is caring you know. And just think of all the kudos and gasps when they give them a try.
Did you know that Quebec makes about 75 % of the world’s maple syrup. It’s true. I think the rest of it is made in Vermont. Either way both destinations make amazing maple syrup and both are pretty creative at using it to make great foods and treats. Check out this amazing Quebec Food Tour I took recently for more details about maple syrup products.
- 4 large eggs (room temp)
- 1 C granulated sugar
- 1 tsp vanilla
- ¼ C of vegetable oil
- 1 tsp maple extract
- Two TBSP maple syrup
- 2 C of flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- A cup of whole milk
- 6 crispy bacon slices (finely crumbled)
- One single Cup unsalted butter (room temp)
- 3 C powder sugar
- ¼ tsp salt
- 2 TBSP maple syrup
- 3 tbsp. maple syrup ( to top cupcakes)
- 2 tbsp. maple syrup (to top frosting)
- 4 crisply fried bacon slices (crumbled)
- Preheat the oven to 350 degrees.
- Line a cupcake pan with cupcake liners.
- Combine flour, baking soda, salt, and baking powder.
- Sift into a large bowl and then set aside.
- Combine vegetable oil, maple extract, vanilla extract, and maple syrup.
- Set aside.
- In a mixing bowl beat eggs on medium-high. (about 30 seconds)
- Slowly add sugar.
- Beat for 2-3 minutes. (until white and fluffy)
- Slowly add oil mixture as the eggs.
- Continue to beat.
- Lower mixing speed to low.
- Alternating, add flour mixture and milk in two parts.
- Mix until just combined.
- Scrape sides and bottom of the bowl.
- Blend with beater again until well incorporated.
- Add the finely crumbled bacon.
- Stir until fully incorporated.
- Scoop batter into lined cupcake tins.
- Fill each lined cupcake tin about ⅔ of the way.
- Bake at 350 degrees for 18-20 minutes.
- Take out of the oven.
- Allow cupcakes to cool in the pan for 5-10 minutes.
- Remove cupcakes from pan.
- Place each cupcake on a wire rack to cool completely.
- Drizzle maple syrup on to of each cupcake.
- First Beat softened butter with the mixer, on medium-high speed.
- ( about 2 minutes)
- Reduce mixing speed to low.
- Then carefully add powder sugar, salt, and maple syrup.
- Scrape sides and bottom of the bowl.
- Increase mixing speed to medium.
- Continue to beat for an additional 2-3 minutes.
- Spoon frosting to a pastry bag with a tip added.
- Frost cupcakes.
- Add the crumbled bacon on top of frosted cupcakes.
- Drizzle each cupcake with maple syrup.
Not sure where to get Canadian maple syrup? Well, you can visit Canada or you can order that baby from Amazon just like everything else on earth. LOL. HERE YOU GO – > CANADIAN FINEST Maple Syrup | 1 Rated Maple Syrup on Amazon – 100% Pure Certified Organic Maple Syrup from Family Farms in Quebec, Canada – Grade A Dark (Formerly Grade B),16.9 fl oz (500mL) is SO worth it.
Maple Bacon Cupcakes for the Win
I think these are just quirky enough and delicious enough to be a dramatic hit this summer. Then again Maple in the winter is a great flavour too. Maple lattes with these Maple Bacon Cupcakes. YES Please. DON’T FORGET TO check out my Best ever Butter Tarts post too.
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