The way is via Maple Bacon Cupcakes with Bacon Buttercream and Candied Bacon Garnish.
I had this urge to be adventurous and try these out — and let’s be serious here; I had a craving for bacon.
This was probably the most complex and hardest recipe that I have ever attempted. I made everything from scratch! And don’t be a smart-ass: I did not milk the cow for the milk and butter and I most definitely do not own a piggy for the bacon.
It took me a little under 4 hours to make this confection, so I better get a husband out of it!
Honestly though, if this isn’t the way to a man’s heart, I don’t know what is.
NOTE: I found this recipe on a blog who ‘adapted’ it from a Martha Stewart recipe…a.k.a. it was too complicated for them and they burned the shit out of the cupcakes or they’re just lazy. Myself, I switched up the order of the instructions, because this way makes more sense. The instructions I used were all over the place and I was a flurry of flour, bacon and sticky maple syrup hands.
First: les ingredients. You will need:
INGREDIENTS (For 36 cupcakes, half it if you like, like I did!)
For the maple buttermilk cupcakes:
4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp kosher salt (Or use table salt….)
1 cup plus 2 tbsp (2 1/4 sticks) salted butter, at room temp
1 cup packed light brown sugar
5 large eggs plus 3 egg yolks
2 cups buttermilk (I made buttermilk by adding a tbsp of white vinegar to 1 cup of milk)
1 1/2 cups (3 sticks) salted butter, at room temp
2 tbsp pure maple syrup
5 tbsp all-purpose flour
12 slices thick-cut bacon
1 cup light brown sugar
Make Maple Cupcakes:
Make Bacon Milk:
To make bacon-infused milk, cook off 6 slices of thick-cut bacon in a pan over medium-high heat until crispy. Remove the bacon and crumble/cut into small pieces. Add the bacon crumbles to a saucepan with 1 3/4 cups milk over medium heat. Cook just until the mixture comes to a simmer. Remove from the heat and let steep, covered, for 30 minutes. Strain out the bacon, discard, and refrigerate the bacon-milk until you’re ready to use it.
Make Bacon Buttercream:
Make Candied Bacon:
Preheat the oven to 375 degrees. Lay a rack over a rimmed baking sheet covered in foil and lay out the bacon slices side by side. Sprinkle 1/2 cup of the brown sugar over the bacon slices and press it in. Bake the bacon until the brown sugar melts and bubbles, about 10 minutes.
Remove the bacon and let cool for 5 minutes. Flip the bacon slices over and sprinkle/press in the remaining sugar. Bake for another 10-15 minutes, or until the sugar is bubbling. Let cool completely.
Frost each cooled cupcake with bacon buttercream and garnish with a piece of cooled candied bacon.
Happy Holidays, sweet cheeks!