Did Somebody say BACON?

I don't know why I wanted to do this cupcake, I suppose because it is 7:00 in the morning.  I had tasted an experminental  maple cupcake a few years ago from Cupcake Heaven in Haymarket, VA but it really didn't have the big bacon flavor that I was looking for.  I am now craving a cupcake that taste will like pancakes, bacon, and whipped cream. So, what I came up with was a Maple Bacon cupcake with Apple Filling and a Maple whipped cream topping.  Tony was the official taste tester.  He put on his best French Cupcake War tester opinion hat and (he can actually speak French) said...."You said you wanted a big bacon flavor, I don't taste it.  I just don't taste the bacon at all.  The apple flavor takes over the entire cupcake.  The cupcake tastes good and I like it but I don't taste the bacon".  Wow, I was crushed. I put 1/2 cup of bacon in the cupcake mix and bacon grease.  Maybe the bacon needs to be doubled.  The density of the cupcake was good and I really like the apple filling. The two lessons I learned from this baking experience are; one, that I have a tendency to overfill the cupcakes making them sink back in the middle therefore destroying the edibility of the cupcake and two,  if all the cupcake spots are not filled with batter in the pan it will cause uneven baking in the other cupcakes.  I am so proud of the cupcakes that sacrifice themselves to teach me to be a better cupcake baker! 

 Maple Bacon Cupcakes

Makes 10 / 350F oven

1/4 cup butter, room temperature
1 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
1/4 cup packed brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/2 cup of minced bacon, cooked and drained

1) Cook some bacon in a fry pan. Reserve the drippings and place in the fridge to solidify. Mince 1/2 a cup of the bacon.

2) Cream butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.

3) Add the egg and beat.

4) Sift the flour, salt, baking soda and powder together.

5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.

6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking. Once cooled scoop out middle and add diced apple pie filling.

Maple Syrup Frosting
1 cup heavy whipping cream
2 tablespoons of maple syrup
1/4 cup of powdered sugar for thickness

Whip whipping cream in cold metal or glass bowl until thick, slowly add maple syrup and powdered sugar to desired thickness and sweetness.

Good luck and let me know if you are the ultimate baconator cupcake maker!