Maple Bacon Cupcakes


w/ Maple Butter Icing, Maple Sugar (Sprinkles) & Bacon

OMGourmet, they were good, so so good!!
Benjamin picked these for his birthday.

I used this recipe, but noticed it needed some improving
Vanilla Garlic: Maple Bacon Cupcake Recipe
I made these changes:
-reverse the b. soda & b. powder amounts (1t b.powder & 1/2t b.soda)
-replace the milk w/ buttermilk
-add/mix the maple syrup in the same time as the milk, since they are both liquids
icing changes:
-whatever you do, DON’T use powdered sugar (overly processed/white sugars cheapen the taste & give you a headache). Maple syrup & butter alone are enough. If you like lots of icing, double the butter & maple syrup
-add some Maple Sugar sprinkles on top & half a piece of  bacon :)

2 comments

    1. I have never ever encountered a recipe that called for more baking SODA than baking POWDER. Generally a little baking soda goes a long way. Baking soda produces a bitter taste unless counteracted by an acid like buttermilk, yogurt, sour cream, etc. Processed meats (bacon drippings) are acidic, but I didn’t use the drippings b/c it would make the cupcakes too greasy (something I learned from making savory cornbread muffins). I kept (some) baking soda b/c I introduced a new acid, buttermilk. I’ve learned that almost everything, esp. cakes, are better/more moist w/ buttermilk, yogurt or sour cream!!
      Another peculiarity about the original recipe is the use of self-rising flour AND baking powder. There is no need for additional baking powder since self-rising flour already has baking POWDER in it. I kept (& increased) the baking powder b/c I used regular flour. Here is a link to the chemistry behind soda & powder … http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

Leave a Reply

Your email address will not be published. Required fields are marked *