Maple Bacon Icing Recipes

Steps:

• Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
• Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
• Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
• In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl blend ketchup, applesauce, cocoa powder, oil or bacon drippings and eggs mixing well.
• Add cake mix and bacon crumbles whisk for 2 minutes.
• Place into foil lined cup cake pan.
• Bake for 18-20 minutes.
• Remove from oven and cool.
• Meanwhile beat syrup and butter together 1 minutes till light and fluffy. Add vanilla, salt and sugar and beat an other 2 minutes.
• Pipe or spread frosting on the cupcakes.
• Now watch everyone enjoy while they figure the ingredients.
• If you want to give a hint garnish with some extra bacon pieces.

Steps:

• Cupcakes: Preheat oven to 350°F. Line 2 12‒cup muffin pans with cupcake liners and set aside. Combine the flour, baking powder and salt in a large bowl and set aside. Beat the butter and sugar until light and creamy in the bowl of a stand mixer, fitted with a paddle attachment. Add the eggs and the maple extract and mix until fully incorporated. Add the flour mixture and the Half & Half, alternating, in 2 batches. Be sure to mix well after each addition. Add in the chopped, cooked bacon and mix until evenly distributed. Fill the paper-lined muffin pans 3/4 of the way full with batter. Bake the muffins for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Let them cool before frosting. Frosting: Cream together the cream cheese and the margarine with a hand mixer in a medium bowl until smooth and free of any lumps. Next, mix in the maple extract. Add in the confectioners' sugar and whip until light and fluffy. Refrigerate the frosting until you're ready to serve the cupcakes. Garnish: Line a cookie sheet with parchment paper. Melt the chocolate chips in the top section of a double boiler. Dip each piece of the bacon into the chocolate, until half of the bacon is covered in chocolate. Place the bacon pieces onto the prepared cookie sheet. Refrigerate until the chocolate is set. When ready to serve the cupcakes, frost them using an icing spatula or a piping bag fitted with a pastry tip. After frosting, place a piece of chocolate-covered bacon on each cupcake and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
• Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
• Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
• Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
• Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.