Bourbon Maple Bacon Cupcakes
Bake Bourbon Maple Bacon Cupcakes to celebrate any occasion! These dairy free cupcakes, made with bourbon, pure maple syrup, a little maple extract and a lot of bacon, are perfectly balanced. Making just six cupcakes, this recipe can serve a small group for a family-centric birthday gathering, but can also be doubled or tripled for a crowd. Bourbon Maple Bacon Cupcakes, which combine elements of sweet, salty and savory, are a delectable dessert!
Servings 6 cupcakes
Calories 288kcal
Ingredients
Maple Bacon
- 5 slices bacon thick cut, cut in half
- 2 tablespoons maple syrup
Maple Bacon Bourbon Cupcakes
- 2 egg whites
- 2 tablespoons granulated sugar
- 3 tablespoons maple syrup
- 2 tablespoons bacon fat slightly warmed
- 1 oz. bourbon
- 1 teaspoon maple extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 slices Maple Bacon crumbled and divided (recipe above)
Maple Frosting
- 1 cup powdered sugar
- ½ teaspoon kosher salt
- 1 teaspoon maple extract
- 1 tablespoon water
Instructions
Bake the Bacon
- Line a jelly roll pan or a small baking sheet with two layers of parchment paper.
- Place the sliced bacon on the jelly roll pan.
- Brush with 1-2 tablespoons of pure maple syrup using a pastry brush.
- Place in cold oven, and turn on to 425°F. Set timer for 12-15 minutes. (Check on them, as the bake time will depend on the thickness of the bacon, and if your bacon is thinner, it could burn.)
- Flip the bacon, then cook for another 4-7 minutes, or until caramelized and crispy. Keep an eye on it, as the maple can and will burn.
- When the bacon is caramelized and cooked through, remove from the oven.
- Reserve 2 tablespoons of the bacon fat for the cupcakes. Strain through a fine mesh strainer to ensure the mixture is smooth.
- Let come to room temperature. You will use these in the cupcakes and as a garnish.
Make the Cupcakes
- Preheat the oven to 350°F.
- Place six cupcake liners in a cupcake pan, then set aside.
- Whisk the egg whites vigorously, then add granulated sugar once fluffy. Whisk until combined.
- Measure in the maple syrup, bacon fat, bourbon and maple extract. Whisk until all the wet ingredients are combined.
- Add the flour, baking powder and salt to the bowl, and whisk until the ingredients are combined and smooth.
- Chop the bacon, if you haven’t already, and stir half of it into the batter. Reserve the other half for the garnish.
- Measure the batter evenly into the prepared cupcake liners, filling each about ¾ of the way full. (I used 2 tablespoons of batter per cupcake, and it worked beautifully.)
- Bake for 14-17 minutes, or until an inserted toothpick comes out clean.
- Let the cupcakes cool and come to room temperature before frosting. (This should take 30 or so minutes, depending on how warm your kitchen is. Be sure to give them enough time! You can speed this process by placing them in the refrigerator.)
Make the Frosting
- In a large glass bowl, combine the powdered sugar and salt. Whisk together until combined, then pour in the maple extract and water/milk.
- Whisk until the mixture is smooth. (It will be relatively thick.)
- Transfer the frosting into a decorating bag with a star tip attached, then when the cupcakes have completely cooled, frost them.
- Add a slice of bacon to the top of the frosting as a garnish, then drizzle with additional maple syrup.
- Serve, and enjoy!
Notes
Please note the total cook time includes baking the bacon, as well as baking the cupcakes. Neither will bake for 30 minutes.
Please, please, please use pure maple syrup. (None of that breakfast syrup stuff here, folks!)
Nutrition
Serving: 1cupcake | Calories: 288kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 18mg | Sodium: 586mg | Sugar: 32g
