Bacon and Eggs Cupcakes

By carvalhohm

Ingredients

• 1 box white cake mix
• 3 egg whites
• 1 cup water
• 1/3 cup oil
• 1/4 cup maple-flavored syrup
• 6 strips cooked, cooled and crumbled bacon (I used the ready-made Oscar Mayer bacon and snipped it with kitchen shears)
• 18-24 butterscotch disk hard candies
• Black sugar sprinkles
• Frosting ingredients (recipe and ingredients follow)

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners. In a large bowl, blend together cake mix, egg whites, water, oil, and maple syrup until blended, about 2 minutes. Stir in the crumbled bacon and stir to combine. Portion evenly into muffin cups and bake, approximately 15-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely, and frost with icing. Top with an unwrapped butterscotch disk candy and sprinkle with black sugar.

Homemade Vanilla Buttercream

2/3 cup softened butter
2 Tablespoons maple-flavored syrup
2 teaspoons vanilla extract
1 32-oz bag powdered sugar (or about 5 cups)

1. In the bowl of a stand mixer, cream butter, maple syrup and vanilla until creamy, about 2 minutes. Gradually beat in powdered sugar, about one cup at a time, until frosting reaches desired soft but spreadable consistency. Frost cupcakes with an off-set spatula and top the center of each frosted cake with an unwrapped butterscotch candy. Sprinkle lightly with the black sugar. Serve!

You could be a meanie and tell your friends they only look like breakfast cupcakes… until they bite in and get a bacon-y surprise.

*You may want to adjust the maple flavoring of the cake if you want it stronger. I only used 2 Tablespoons of maple syrup in my cake and found it to be too tame. I recommend the 1/4 cup of syrup, but if you’d like it more or less maple-y, adjust it to your tastes.