Yields 24 regular-size cupcakes.
The Cake Batter
Sift together and set aside:
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
Set aside:
3/4 cup of buttermilk (room temperature)
Blend in electric mixing bowl until fluffy:
1 1/4 sticks of butter (room temperature)
1 1/2 cups of sugar
4 ounces of fried and drained bacon (Be sure there is very little bacon grease.)
Add to butter mixture and blend until fluffy and light:
3 tablespoons pure maple syrup
1 teaspoon of pure vanilla extract
3 eggs (room temperature)
Gradually blend 1/3 of the flour mixture into the butter mixture, then add 1/2 of the buttermilk and mix until fully incorporated, follow with another 1/3 of the flour mixture and mix until completely incorporated. Add remaining buttermilk and blend until completely incorporated, then add the remaining flour until smooth. Do not over blend or blend on a high speed.
Place in lined cupcake pan. Bake at 350 degrees until tooth pick comes out clean and cake springs back when poked gently with finger.
Maple Cream Cheese Frosting
In the bowl of a electric mixer cream together:
1 stick of butter (1/2 cup)
8 ounces cream cheese
Once creamed and not lumpy, mix in:
1 teaspoon vanilla
4 tablespoons pure maple syrup
Once thoroughly combined add:
6 cups of powdered sugar, sift if sugar is lumpy
Mix on medium high until light and fluffy, about 7 to 10 minutes
Recipe courtesy of Denon Moore.
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