Maple Bacon Ice Cream Cone Cupcakes Recipes

MAPLE BACON ICE CREAM CONE CUPCAKES

Steps:

• For the bacon: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack over it. Arrange the bacon strips on the rack so they are not overlapping. Stir the maple syrup and brown sugar together in a small bowl. Brush both sides of the bacon with the maple mixture and bake until crisp and caramelized, 25 to 30 minutes. Let cool slightly on the rack, loosen from the rack, then cool completely. Finely chop 4 slices of the bacon; set the remaining slices aside for garnish.
• For the cupcakes: Set the ice-cream cones into the cups of 2 muffin tins. Prepare the cake mix according to package instructions, adding the maple extract and finely chopped bacon after the batter is combined. Pour the batter into a small pitcher (work in batches if necessary) and fill each cone so that batter comes 1/4 inch below the top cupped portion. Bake until the cake rises above the edges of the cones and a tester inserted in the center of one comes out clean, about 20 minutes. Cool completely.
• For the buttercream: Beat the butter on high speed in a mixer fitted with the paddle attachment until light and fluffy, 30 seconds to 1 minute. Reduce the speed to low and add the confectioners' sugar. Beat until the sugar is incorporated, then increase the speed to high and until light and fluffy, scraping down the sides of the bowl as needed. Beat in the maple syrup and salt. Mix on low until combined, then gradually increase speed to medium high. Add milk a tablespoon at a time to make a smooth, pipeable frosting. Beat on high until very smooth and fluffy, about 2 minutes.
• Put the buttercream in a pastry bag fitted with a large star tip and pipe spiral swirls on top of the cupcakes (to resemble soft-serve ice cream). Break the 6 remaining slices of maple bacon into large chunks and stick a chunk into the top of each cupcake.

MAPLE BACON ICE CREAM

Steps:

• In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.
• Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.
• In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
• Preheat the oven to 425 degrees F.
• Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop.
• Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces.
• Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
• BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar.
• Special equipment: candy thermometer, ice cream maker.

YUMMY MAPLE BACON CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
• Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
• Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.

APPLE BACON CREPES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• For the frosting: Beat together the butter, cream cheese, confectioners' sugar and maple syrup in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) until smooth and creamy.
• For the apple-bacon filling: Cook the bacon in a medium skillet over medium heat until the fat renders out and the bacon becomes crispy. Scoop out the bacon and place on a paper-towel-lined plate. Add the apples to the bacon fat and cook over medium heat until the apples are tender, 10 to 15 minutes. Add the maple syrup and cinnamon and cook until sticky and caramelized, 1 to 2 minutes more. Remove from the heat and set aside.
• For the crepe batter: Whisk together the cake mix, milk, egg and egg white in a large bowl until smooth. Heat a 10-inch nonstick skillet and spray liberally with nonstick cooking spray. Ladle about 3 ounces of batter into the pan and cook over medium heat until the bottom starts to brown and the top of the crepe begins to bubble, 1 to 2 minutes. Work around the edge of the crepe with a rubber spatula to begin to release it from the pan. Gently flip the crepe over, spraying more nonstick spray as needed. Cook until golden brown and cooked through, 30 seconds to 1 minute longer. Remove the crepe and place on a serving dish. Repeat with the remaining batter.
• To assemble: Spread the filling generously over half of each crepe and top with a few tablespoons of bacon. Fold the tops of the crepe over and sprinkle with confectioners' sugar. Sprinkle additional bacon on top if desired.

MAPLE BACON CUPCAKES WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Cupcakes: Preheat oven to 350°F. Line 2 12‒cup muffin pans with cupcake liners and set aside. Combine the flour, baking powder and salt in a large bowl and set aside. Beat the butter and sugar until light and creamy in the bowl of a stand mixer, fitted with a paddle attachment. Add the eggs and the maple extract and mix until fully incorporated. Add the flour mixture and the Half & Half, alternating, in 2 batches. Be sure to mix well after each addition. Add in the chopped, cooked bacon and mix until evenly distributed. Fill the paper-lined muffin pans 3/4 of the way full with batter. Bake the muffins for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Let them cool before frosting. Frosting: Cream together the cream cheese and the margarine with a hand mixer in a medium bowl until smooth and free of any lumps. Next, mix in the maple extract. Add in the confectioners' sugar and whip until light and fluffy. Refrigerate the frosting until you're ready to serve the cupcakes. Garnish: Line a cookie sheet with parchment paper. Melt the chocolate chips in the top section of a double boiler. Dip each piece of the bacon into the chocolate, until half of the bacon is covered in chocolate. Place the bacon pieces onto the prepared cookie sheet. Refrigerate until the chocolate is set. When ready to serve the cupcakes, frost them using an icing spatula or a piping bag fitted with a pastry tip. After frosting, place a piece of chocolate-covered bacon on each cupcake and serve.

MAPLE BACON CUPCAKES

Steps:

• 1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
• 2) Beat the crud out of the 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 until incorporated.
• 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.
• Maple Syrup frosting.
• What You'll Need --
• 4 tablespoons of butter.
• 2 tablespoons of maple syrup.
• 1 cup of powdered sugar.
• turbinado sugar (optional, but recommended).
• coarse grain sea salt (optional, but recommended).
• What You'll Do --
• Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.