Maple Bacon Icing Recipes

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PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING



Pancake Cupcakes with Maple Bacon Buttercream Frosting image

After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!

Provided by Tom Wilson

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 12

Number Of Ingredients 13

½ cup white sugar
⅓ cup vegetable shortening
1 cup pancake mix (such as Aunt Jemima® Original)
1 cup cake flour
2 teaspoons baking powder
1 cup buttermilk
1 egg
1 cup unsalted butter
3 cups powdered sugar
¼ cup pure maple syrup
¼ cup finely chopped cooked bacon
1 tablespoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
  • Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
  • Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
  • Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
  • Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.2 g, Cholesterol 64.3 mg, Fat 23.5 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 12.8 g, Sodium 408.1 mg, Sugar 44.1 g

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