BACON BUTTERMILK PANCAKE CUPCAKES WITH MAPLE BUTTERCREAM FROSTING AND CHOCOLATE COVERED BACON

By SewingDragonfly

Ingredients

• CUPCAKE INGREDIENTS:
• 12 slices thick Bacon
• 2-1/2 cups Cake Flour (can substitute with all-purpose or wheat flour, if desired)
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Sea Salt
• 1 teaspoon ground Ginger
• 1 stick unsalted Butter, softened
• 3/4 cup Dark Brown Sugar
• 2 large Eggs
• 1-1/4 cups pure Maple Syrup
• 1 Tbsp. Vanilla Extract
• 1/2 cup Buttermilk (shake well)
• 3/4 cup Walnuts, finely chopped

Details

Servings 18

Preparation

Step 1

1. Preheat oven to 400 degrees Fahrenheit.

2. Line 18"x13" baking sheet with parchment paper. Arrange bacon slices, leaving a bit of room between each slice.

3. Bake for 20 to 25 minutes until dark golden brown and crispy. Remove from oven and transfer to paper towel lined plate to absorb grease.

4. Reduce oven temperature to 350 degrees.
In a medium mixing bowl, combine cake flour, baking powder, baking soda, salt, and ginger together.

5. In a large mixing bowl, add butter and sugar. Using a handheld mixer on medium setting beat butter and sugar together until creamy.

6. Add eggs, maple syrup, and vanilla and mix until ingredients are incorporated.

7. Add one-third of flour mixture and mix for about 30 seconds. Add one-third buttermilk and mix for another 30 seconds. Repeat, alternating one-third flour and one-third buttermilk at a time.

8. Chop 6 slices of bacon into small bits.
Add bacon bits and walnuts to mixture and gently stir ingredients by hand to incorporate.

9. Line muffin tin with paper or tin cupcake liners or lightly grease muffin pan with butter, vegetable oil, or vegetable oil spray.

10. Bake for 20 minutes or until inserted toothpick comes out clean.

11. Transfer to baking rack and let cool to room temperature.

MAPLE BUTTERCREAM FROSTING
Yield: 2-1/2 cups
Prep Time: 10 minutes

INGREDIENTS:
1 cup unsalted Butter, softened
3 ounces Philly Cream Cheese, softened
2/3 cup Dark Brown Sugar
1/4 teaspoon Sea Salt
1/2 cup Maple Syrup
1/4 cup Pancake Syrup
1 teaspoon Vanilla Extract
1 cup Confectioner's Sugar

DIRECTIONS:
1. In a medium mixing bowl, add butter, cream cheese, brown sugar, and salt. Using handheld mixer on medium setting beat ingredients together until creamy.

2. In a measuring cup, combine maple syrup, pancake syrup, and vanilla. Slowly drizzle into butter mixture until ingredients are incorporated.

3. Slowly add confectioner's sugar, about 1/4-cup at a time, into frosting mixture. Increase speed to high and beat until frosting forms fluffy peaks.

4. Place frosting in refrigerator and chill for one hour.

5. Frost cupcakes using a flat icing knife or decorator bag with large tip.

6. Break remaining 6 pieces of bacon into 3 pieces per slice.