BACON AND MAPLE SYRUP CUPCAKES
Maple syrup and natural yoghurt sponge, maple syrup butter cream icing and bacon sprinkles. A surprisingly winning combo! Give it a try. I looked at several similar recipes before making, and settled on this one which I believe is originally a Nigella recipe.
Provided by lornesausage
Categories Dessert
Time 1h3m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.
- Next fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.
- In a bowl, combine together flour, baking powder, bicarb and salt.
- In a 2nd bowl, cream together the butter and sugar. Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Mix well.
- Add the yoghurt and maple syrup, beating and folding to give a smooth batter.
- Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.
- Turn the cupcakes out on to a wire rack to cool completely before icing.
- To make the buttercream icing blitz the icing sugar and the butter, and then add the maple syrup and mix well.
- Once the cupcakes are completely cool, top with the buttercream, and adorn with your bacon sprinkles.
Nutrition Facts : Calories 417.9, Fat 16.8, SaturatedFat 10.1, Cholesterol 72, Sodium 221.1, Carbohydrate 64.5, Fiber 0.6, Sugar 44.6, Protein 3.9
MAPLE CUPCAKES
I came up with this maple cupcake recipe a couple of years ago. They taste great and are not too sweet!
Provided by Adorian Yvonne
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Beat maple syrup and margarine together in a large bowl until well mixed and creamy. Mix in egg until combined.
- Combine all-purpose and whole wheat flours, baking powder, nutmeg, salt, and ginger in a small bowl. Add dry ingredients to the wet ingredients in batches, alternating with the milk, beating batter briefly after each addition. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 30 minutes.
Nutrition Facts : Calories 97 calories, Carbohydrate 17 g, Cholesterol 8.2 mg, Fat 2.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 126.5 mg, Sugar 8.1 g
MAPLE SYRUP CUPCAKES
A tasty cupcake recipe, perfect for charity bakes or just for a naughty bite.
Provided by veritypinkney
Time 30m
Yield Makes Cakes
Number Of Ingredients 13
Steps:
- Preheat the over to 180C/gas 4
- Beat the butter with a wooden spoon in a large bowl until soft and pale. Gradually add the caster sugar and brown sugar until fully combined.
- Beat the eggs in a separate bowl. Slowly add the eggs to the butter and sugar. Add 2 of the 4 tbsps of maple syrup to the mixture (the rest will be drizzled into the cakes once they are baked). Mix well.
- Stir in the flour in 2 or 3 batches adding a spoon of milk alternately until combined. Tap the edge of the bowl to get any excess flour into the mixture. You are looking for a smooth consistency.
- Place 12 cupcake cases into a cupcake tin. Divide the mixture generously between the 12 cases being careful not to overfill. Bake in the oven for 20 minutes - have a quick check after 16 to ensure they are baking evenly. Remove from the oven and place on a wire rack. Prick the cupcake tops a few times with a fork and drizzle the remaining 2 tbsps of maple syrup on top of them. Leave to cool ready to ice later.
- While the cupcakes cool - soften the butter with a metal fork until smooth. Slowly add in the icing sugar (don't forget to sieve it first so you don't get lumpy icing!) Taste as you go to find the sweetness you like.
- Add a couple of spoons of maple syrup (- this will make the mixture look horrible until it is completely combined!) Then add more icing sugar until you get a workable consistency. Spread across the tops of the cooled cupcakes and sprinkle with pecan pieces. Yum!
MAPLE CARROT CUPCAKES
I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. -Lisa Ann Panzino DiNunzio, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.
Nutrition Facts : Calories 327 calories, Fat 20g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 243mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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