Cakewalk: Bacon Day
Isn’t everyday bacon day? Yes. But particularly today, because December 30 is officially International Bacon Day. And how better to honour such a wondrous day than by baking the best, most decadent bacon maple cupcakes the world has ever tasted?
First of all, dress sizzling hot in your cutest apron and a pair of Faloribas in Bordeaux suede. Tasty starts on the inside, after all. Then find yourself a dinner party to crash, and get ready for the wows: this dessert is a showstopper at any holiday potluck. Forget your New Year’s Resolutions – it isn’t 2014 yet! Kale and beet juice are on the menu for January, but for now, it’s time for a last hurrah.
Showstopping bacon-maple cupcakes
To feed 8, you’ll need:
For the cupcakes:
9 tbsp unsalted butter at room temperature
1 tbsp bacon fat, congealed
10 tbsp brown sugar
8 tbsp maple syrup
2 ½ cups of flour
2 tsp baking soda
½ cup whole milk
16 strips of bacon, cooked, drained and crushed into bits
For the frosting:
8 tbsp semi-salted butter
4 tbsp maple syrup
2 cups icing sugar
Heat your over to 350º F and grease a 16-cupcake tin.
Cook the bacon in a fry pan at medium heat, to ensure it doesn’t burn but brown equally through. Reserve the drippings and put them in the fridge to congeal. When the bacon has been drained and cooled down, break it into bits, and set about 4 strips’ worth aside for decorating. Lick your fingers. Proceed.
Using a cake mixer or a wooden spoon and a large bowl, beat the butter and solidified bacon fat together until combined, then slowly incorporate the brown sugar and maple syrup until light and creamy. Add the egg and beat until incorporated.
Sift the flour and baking soda together in a medium bowl. Add a third of this dry mixture to the buttery goodness, and mix until smooth. Then add half the milk, and mix again. Add a second third of the flour, mix; then the last of the milk, and mix again. Finally, incorporate the last of the dry mixture until combined. Fold in the bacon bits.
Fill your cupcake tin at bake in the center of the oven for 18 to 22 minutes, or until a toothpick comes out clean. Rotate the pan after the first 15 minutes to ensure they cook evenly. Let cool completely before removing them from the pan and frosting them.
To make the frosting, whip the maple syrup into the butter, then add the sugar and beat until totally smooth. Using an icing pipe, pipe a swirl of frosting onto each cupcake, with a sprinkle of brown sugar and bacon crumbles. Serve and soak up the admiration.