Emily Mitchell, President
Lancaster Cupcake, Lancaster.
Mixing time: 35 minutes
Total time: 1 hour and 10 minutes
Serving Size: Makes 24 cupcakes
About 8-10 strips thick cut bacon 2 cups all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 16 Tbsp. unsalted butter, at room temperature 2 cups granulated sugar 3 eggs, at room temperature 1 cup milk, at room temperature 2 tsp. vanilla extract 2 tsp. maple syrup
For maple cinnamon buttercream
16 Tbsp. (2 sticks) unsalted butter, at room temperature 3 cups powdered sugar 1 tsp. vanilla extract 1 Tsp maple extract 2 Tbsp. milk
To cook the bacon: Preheat oven to 375°. Lay bacon on a sheet pan and bake for 8 to15 minutes until crisp and golden brown. Set aside 2 pieces of the bacon for topping, and dice the rest.
Lower heat to 350°. Line 24 muffin cups with paper liners.
In a medium bowl add flour, baking powder, and salt. In a separate bowl, cream the butter and sugar with a mixer until light and fluffy, about 5 minutes.
Add the eggs to butter mixture 1 at a time, mixing well after each addition. Slowly add the dry ingredients and milk. Then add vanilla and maple extracts and reserved diced bacon, then mix gently.
Scoop batter into prepared cupcake pan, filling each cup 2/3 full. Bake for 22 to 26 minutes, or until a butter-knife inserted in the middle comes out clean.
While cupcakes are baking, make maple cinnamon buttercream: in a medium size bowl, cream the butter on medium speed until smooth. Reduce speed to low and slowly add the powdered sugar until fully incorporated. Add the milk, maple extract, and vanilla extract and then mix until combined.
When cupcakes are completely cool, frost with the buttercream. Chop the reserved slices of bacon and garnish each cupcake with a few little pieces. Then eat!