Well not JUST for men, but oddly enough all of my male cupcake tasters really appreciated this cupcake!
As a special request I concocted a Maple & Bacon Cupcake with Maple Cream Cheese Frosting and Chocolate Covered Bacon on top!
I made these as minis, and the bite size was a perfect little treat. I thought they were pretty tasty myself, not my typical cupcake flavor or preference, but really something different.
The cake was soft and crumbly. Not very sweet, almost like a cornbread muffin. The salty bits of bacon were a nice surprise and great contrast to the sweet cream cheese frosting.
The frosting was very sweet, just 100% pure maple syrup whisked into cream cheese. You could not distinctly taste the maple syrup, but it definitely brought out the maple flavor within the cupcake.
The chocolate covered bacon garnish was a perfect topping! It had a great texture and just enough salt to tone down the sweet frosting.
I really liked these! Like I said before, it was a hit among my male cupcake tasters, my female tasters enjoyed tasting one but did not ask for seconds.
I thought the cupcake was a little too crumbly, so I will be attempting a different cupcake base for my next batch. A friend had suggested a chocolate bacon cupcake with maple glaze. I will have to work that into another version of this cupcake soon.
I am also working on my photography and graphic work, so please let me know what you think. :) Thanks & enjoy!
Maple & Bacon Cupcakes Recipe
makes 12 standard and 24 minis
Chocolate Covered Bacon Garnish:
1 package of real bacon
1/2 cup semi-sweet chocolate chips
1.Cook and drain bacon, saving bacon drippings to cool and solidify in refrigerator. Save 6 slices of bacon to cover in chocolate for garnish, dice 6 slices of bacon for cupcake batter.
2.Heat semi-sweet chocolate chips 10 seconds at a time in microwave, when completely melted, slather onto cooked bacon. Let cool in refrigerator.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1 tablespoon cooled bacon fat
2/3 cups brown sugar
1/2 cup 100% pure maple syrup, grade B
2 eggs, room temperature
1/2 cup milk
1/2 cup diced bacon
1. Preheat oven to 350*F. Line standard or mini cupcake tins with paper liners. Sift together flour, baking powder, baking soda and salt.
2. With an electric mixer on medium-high speed, cream butter and cooled bacon fat until pale and fluffy. Add brown sugar, maple syrup and then eggs, one at a time, beating until each is incorporated. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each. Fold diced bacon into batter.
3. Divide batter evenly among lined cups, filling each about 3/4 full. Bake, rotating tines halfway through, until golden and a toothpick inserted in centers comes out clean, 22 minutes for standard cupcakes, 11 minutes for minis.
8 oz. cream cheese, room temperature
1/4 cup 100% pure maple syrup, grade B
With an electric mixer on medium-high speed, beat cream cheese until fluffy. Add maple syrup, and beat until combined.
Pipe neatly or spread a spoonful of maple cream cheese frosting onto the top of your cooled cupcakes.
Slice chocolate covered bacon into small rectangle strips. Insert bacon strip diagonally into cupcakes for presentation and enjoy!