Sweet P’s Cinnamon Pancake Cupcakes with Maple-Bacon Buttercream Frosting

 

Ingredients

Cupcakes

· 4 cups all-purpose soft-wheat flour

· 1/4 cup sugar

· 4 tsp. baking powder

· 2 tsp. salt

· 2 tsp. ground cinnamon

· 1 1/2 cups milk

· 4 large eggs

· 1/2 cup unsalted butter, melted

· Paper baking cups

· Vegetable cooking spray

 

Frosting

· 2 cups unsalted butter, softened

· 5 cps powdered sugar

· 6 tbsp. pure maple syrup

· 2 tsp. vanilla extract

· 1/4 cup cooked ad crumbled bacon slices

· 8 cooked bacon sliced, each broken into thirds

 

 

Steps

1) Prepare cupcakes: Preheat oven to 400°. Whisk together flour and next 4 ingredients in a large bowl. Make a well in center of mixture. Whisk together milk and eggs in a medium bowl; stir in melted butter. Add milk mixture to flour mixture, stirring just until dry ingredients are moistened.

2) Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

3) Bake at 400° for 10 to 12 minutes or until puffed and just firm to the touch. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks and cool completely (about 20 minutes).

4) Prepare frosting: Beat butter at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, 3 minutes or until fluffy and creamy, stopping to scrape down sides. Add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. When all the powdered sugar is incorporated, whip on medium-high 1 minute or until fluffy. Add maple syrup and vanilla, and whip 1 more minute or until blended. Stir in crumbled bacon.

5) Pipe or spread cupcakes with frosting. Top each with a bacon piece

 

From: Off the Eaten Path Second Helping: Tasty eats and delicious stories from the South’s less-traveled trails

By: Southern Living’s Morgan Murphy