Maple Bacon Cupcakes With Coffee Filling

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24 regular cupcakes / 350 F oven
  • 8 oz unsalted butter, room temperature
  • 2 cup sugar
  • 4 large eggs, room temperature
  • 13 3/4 oz all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup milk
  • 2 tsp vanilla

Beat butter on high until soft, about 30 seconds.

 Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

 Add eggs one at a time, beat for 30 seconds between each.

 Whisk together dry ingredients in a bowl.

 Measure out milk and vanilla together.

 Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

 Add about one third the milk/vanilla mixture and beat until combined.

 Repeat above, alternating flour and milk and ending with the flour mixture.

 Divide between 24 cupcake spots.

 Bake for 22 minutes until a cake tester comes out clean.
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Maple Frosting

  • ½ cup butter
  • ½ cup (8 oz) of dark brown sugar
  • ¼ cup evaporated milk
  • 1/8 teaspoon baking soda 
  • ½ tablespoon light corn syrup
  • 2 1/2 cups powdered sugar
  • 1/8 cup maple syrup

Melt butter in a heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. 

 Stir in evaporated milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat, and let cool. 

 Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric mixer until creamy. 

 Stir in maple syrup. Beat at high speed 2 minutes or until creamy. 

 Icing firms up quickly, so use immediately.
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Maple Glazed Bacon

  • 1/2 lb bacon
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup
  • 2 tsp bourbon whiskey
Preheat oven to 350° Cut bacon strips in half. (optional)
  1. Mix together the brown sugar, maple syrup and whiskey. Transfer bacon strips to the glaze bowl and toss until evenly coated with bacon.
  2. Line a baking sheet with foil and place a rack on top. Lay bacon on the rack in a flat even layer.
  3. Bake for 25-30 minutes or until crispy. Watch closely the last 5 minutes because the bacon will burn quickly)
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Coffee Pudding (for filling)

  • 1 1/2 cups heavy cream
  • 1/2 cup espresso, or strong brewed coffee
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 2 tbsp cornstarch
In a medium sauce pan combine the cream and coffee and bring to a simmer over medium heat.

 In a small bowl combine the cornstarch, salt and sugar. Whisk to remove any and all lumps.

 Once cream and coffee are simmering add the dry ingredients and whisk to combine. Boil gently for 1 minute. Pour hot pudding through a fine strainer to remove any little clumps.

 Pour into serving dishes then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until set, at least 3 hours.

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