The Official Community for The Chew Fans

Maple Bacon Cupcakes CARLA HALL

1.3K 0
Please follow and like us:
RSS
EMAIL
FACEBOOK
Google+
http://chewrecipes.com/maple-bacon-cupcakes-carla-hall/
TWITTER

The perfect combination of sweet and salty!

ingredients
CUPCAKE :
1 1/2 sticks unsalted butter (softened)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon Kosher salt
1 cup sugar (divided)
1 teaspoon vanilla extract
1/2 cup milk
4 large eggs (separated)
CHOCOLATE BUTTERCREAM FROSTING :
6 sticks unsalted butter (softened)
7 1/2 cups confectioner’s sugar
1 1/2 cups cocoa powder
2 teaspoons salt
3/4 cups milk
1 1/2 tablespoons vanilla extract
MAPLE BUTTERCREAM FROSTING :
6 sticks unsalted butter (softened)
9 cups confectioner’s sugar
2 teaspoons salt
3/4 cup milk
1 1/2 tablespoons maple extract
CANDIED BACON :
1 pound bacon
1/4 cup maple syrup
1/2 cup brown sugar
1/4 teaspoon cayenne pepper

directions
For the Cupcakes: Preheat the oven to 350ºF.
Take out the insert of the lid of a large mason jar and with the lid facing up, place a cupcake liner in the place of the insert. Repeat this with 11 more lids, creating 12 free-standing cupcake tins and place on a baking sheet.
In a medium bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, add the butter and 3/4 cup of sugar, beating until pale in color and fluffy, about 5 minutes. Scrape down the side of the bowl and continue to beat. Add in the vanilla and turn the mixer to low. Slowly add in 1/3 of the flour followed by half of the milk repeating and ending with the flour, beat until just combined. Transfer to a large bowl and wash out the bowl to the stand mixer.
Separate the eggs, discarding the yolks. In the clean bowl of the electric mixer fitted with the whisk attachment, whip the eggs whites until foamy and beginning to thicken. Slowly add in the remaining 1/4 cup of sugar and continue to beat until stiff and glossy, about 5 minutes.
Fold 1/3 of the egg white mixture into the cupcake mixture until combined. Gently fold in the remaining egg whites until just combined. Fill the cupcake liners 3/4 of the way with cupcake batter. Transfer the cupcakes to the oven and bake until the cupcakes golden and they begin to pull away from the liners, about 20-25 minutes. Remove from oven and allow to cool for 10 minutes.
For the Chocolate Buttercream Frosting: In the bowl of a stand mixer, fitted with a paddle add butter and beat until light and fluffy, about 3 minutes.
In a medium bowl, whisk together the confectioner’s sugar, cocoa powder and salt, making sure to whisk out any lumps. Sift mixture if lumps persist.
In batches, beating on low, add the sugar mixture to the butter, until fully incorporated. Add the milk and vanilla and beat until mostly combined. Increase the speed of mixer to medium and beat for 5 minutes or until the frosting is glossy and fluffy. Using a spatula, fill a small piping bag with the chocolate buttercream frosting and set aside.
For the Maple Buttercream Frosting: In the bowl of a stand mixer, fitted with a paddle add butter and beat until light and fluffy, about 3 minutes.
In a medium bowl, whisk together the confectioner’s sugar and salt making sure to whisk out any lumps. Sift mixture if lumps persist.
In batches, beating on low, add the sugar mixture to the butter, until fully incorporated. Add the milk and maple extract and beat until mostly combined. Increase the speed of mixer to medium and beat for 5 minutes or until the frosting is glossy and fluffy. Using a spatula, fill a small piping bag with the maple buttercream frosting.
Cut the tips of both piping bags and fit the 2 bags, side by side in one large piping bag fitted with a large star tip.
For the Candied Bacon: Preheat the oven to 375ºF.
In a small bowl, add the maple syrup and cayenne pepper and stir to combine. Arrange bacon on a baking sheet tray fitted with a baking rack and brush the bacon with maple syrup mixture. Sprinkle brown sugar on the bacon and cook in the oven until the sugar has melted and the bacon is crispy, about 15-20 minutes. Allow to cool for 5 minutes and cut bacon into 1-inch pieces.
To Assemble: Pipe the icing onto the tops of the cupcakes and top each cupcake with a piece of candied bacon.
Special Equipment: 12 Mason Jar Lids (16-ounces)
Tip: If you don’t have a baking rack, fold a sheet of aluminum foil, accordion style and place on the baking tray.

Print Friendly

Leave A Reply

Your email address will not be published.