Pancake Cupcakes With Maple Frosting and Candied Bacon
2 #teaspoon baking powder
3/4 teaspoon #ground ginger
1 stick #or
1/2 cup #unsalted butter, softened
1/2 cup #light-brown sugar
1 1/4 cups #maple syrup
2 teaspoons #vanilla extract
1/2 cup #buttermilk
1/2 cup #walnuts or pecans, finely chopped
For the Frosting
1 cup of softened, unsalted butter
3 ounces of cream cheese, also softened
2/3 cup of dark-brown sugar (I use golden)
1/4 teaspoon salt
3/4 cup of maple syrup
3/4 teaspoon of vanilla extract
4 #bacon slices
2 #tablespoons maple sugar, divided
For the Cupcakes
Preheat your oven 350 degrees F.
Sift the flour, baking powder, baking soda, salt, and ginger together. Set aside.
Beat the butter and sugar on medium speed in a large bowl until they are fluffy.
Then mix in the flour mixture alternating with the buttermilk. Do about one-third of the flour and then one-third of the buttermilk, and so on. Add the nuts if using.
Fill muffin or cupcake tins, either lined or buttered, according to your preference. Cook for approximately 20 minutes or until your tester comes out clean.
For the Frosting
While you keep beating, add both the maple syrup and the vanilla.
Slowly add the confectioners’ sugar and gradually increase the speed to high. Continue beating until the icing is fluffy.
Chill the maple-butter frosting for one hour before using.
For the Bacon
Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven.
Thursday, November 4, 2010 - 7:16am