My friends ELD (of ELD Images) and his wife, D3, were inspired by this blog (and perhaps by the Elvis Cupcake?), not to mention their love bacon and cupcakes, and created the Maple-Bacon Cupcake. I pressed him for details, and this is what he said:
It is the maple-bacon cupcake. The frosting was a basic buttercream: powdered sugar, condensed milk, maple syrup, butter. The bacon top is just bacon strips cut into pieces 1/2 - 3/4 of an inch. The cake itself is the Betty Crocker French Vanilla mix that D3 likes, slightly modified with a bit of bacon drippings, minus the same amount of oil the mix uses.
The cupcakes contain bacon bits (same size as in the frosting), so you get a bacon nugget (or two, if you're lucky) in each cake. The inspiration came from our love of bacon, and an article sent to me by a friend, detailing some creative uses for bacon in desserts and other sweets (and beverages, even). We made the Bacon Candy yesterday and as we were doing that (and thinking about your blog), it occurred to me that bacon is great in cornbread muffins, so why not in a cupcake -- with maple frosting.
Maple bacon is delicious, and cupcakes are similar enough to pancakes, and we all know how well those things go together. You get sweet and salty, which I love as a combination. It took about 2 hours maybe. The recipe is on the box of the mix, with our modifications: bacon crumbles for the cakes and atop the frosting.
So there you have it. Tempted to try this at home? Let us know what you think!
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