Description
The season of maple has arrived and that’s the only excuse you need to make these cupcakes. With our without bacon, maple cake is a treat for the season.
Ingredients
Scale
Maple Cupcakes
- 1–1/2 cups unsalted butter, at room temperature
- 2–2/3 cups (540 g) granulated sugar
- 9 (275 g) egg whites, at room temperature
- 4½ cups (575 g) all-purpose flour
- 2 Tbsp (28 g) baking powder
- 1 tsp (5 g) salt
- 2 cups buttermilk, at room temperature
- 1 tsp maple oil or pure maple extract
- 1 tsp pure vanilla extract
Maple Glaze
- 5 cups powdered sugar
- ¼ cup whole milk
- 2 Tbsp melted butter
- 2 Tbsp coffee
- 2 tsp maple extract or 1 tsp maple oil, to taste
Maple-Candied Bacon
- Bacon
- Pure maple syrup
- Chocolate, optional
Instructions
Maple Cake
- Beat the butter and sugar for five minutes or until pale and fluffy.
- Gradually mix in the egg whites, stirring until combined.
- Sift the flour and other dry ingredients.
- Alternate adding the dry and wet ingredients, mixing just until combined.
- Pour the batter into greased and floured cake pans or lined cupcake tins.
- Bake the cupcakes for 15-20 minutes or until the tops spring back when gently touched and a toothpick inserted in the center comes out clean.
Maple Glaze
- Combine all of the ingredients.
- Flavor with maple to taste.
- Once it is thick, yet you can pour/drizzle with it, drizzle or spoon over the cooled cupcakes.
Maple-Candied Bacon
- Place bacon on a lined baking sheet.
- Brush the bacon with pure maple syrup and cook it for 5-10 minutes at 450 degrees.
- Flip the bacon, brush with more syrup, and cook for another 5-10 minutes until crispy.
- Break the candied bacon into large pieces.
- If desired, dip the bacon pieces into melted chocolate.
- Place the candied bacon on top of the glazed cupcakes (preferably right after they are glazed and before the glaze has hardened so that the glaze doesn’t crack).
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Baking, Dessert