Weird, but Good: Maple & Bacon Cupcakes


Recently, I discovered CupcakeJemma on YouTube (through one of those pesky ads, believe it or not!). She’s a British baker with her own bakery, and she’s also affiliated with Jaime Oliver. I watched a ton of her videos, and it was love – she’s funny, clever, and insanely creative. She makes baking and cake decorating youthful, fun, exciting, and accessible. I like her so much, I ordered her cook book.

That being said, there are few recipes in this world that I see and feel like I have to try. Mostly I just stick with the classics – vanilla cupcakes, chocolate cupcakes, brownies, chocolate chip cookies, and so on. I am not by any means an adventurous baker. But Jemma’s video for Maple & Bacon Cupcakes made it look so delicious that I couldn’t not try it. It’s bacon in a cupcake, and as a fan of both those things, I got excited.

The recipe is hers, but I had to do some fiddling around with it for two reasons: one, she’s in the UK, which means all her measurements are in grams and Celsius instead of cups and Fahrenheit; and two, some of the ingredients she asks for I either couldn’t get or didn’t have.

That being said, here’s her recipe the way I made it!

For the cupcakes:

  • 1/2 cup softened butter
  • 1/2 cup white sugar
  • 1/8 cup brown sugar
  • 2 eggs
  • 2-4 strips candied bacon (Jemma has a video for this as well, but it’s super easy. You just rub your raw bacon strips down with brown sugar before you bake it. Then, bake ’til crispy and set on a parchment-lined rack to cool.)
  • 1 cup flour, sifted (the original recipe calls for self-raising flour, but I just added 2tsp of baking powder to my regular flour!)
  • 2 tsp baking powder
  • pinch of salt
  • 1.5 tbsp milk
  • 1/4 tsp vanilla extract

    Bake for about 22 minutes at 338 degrees Fahrenheit. (Weird, I know, but that’s how her oven temperature converted!)

    For the maple buttercream frosting:

  • 1 cup softened unsalted butter
  • 2 & 1/4 cups icing sugar (sifted)
  • 2-4 tbsp maple syrup
  • 1-2 drops maple extract (optional – I didn’t have any, so I didn’t put this)
  • 1 tbsp meringue powder (I added this because meringue powder helps bind buttercream together and helps it set once it’s on your cakes. It doesn’t change the taste, it just makes it easier to work with!)

    Once the cupcakes were cool, I prepped a decorating bag with a Wilton 1M tip and no coupler.Then I spooned some of the icing into the bag and piped on a swirl. To top them off, I sliced some extra pieces of bacon and placed them in an X shape on top.

    The consistent response I got is that they’re weird, but good. The bacon inside the vanilla cupcake adds a very different texture. If you’re feeling adventurous, give these a try!

    (Psst – the candied bacon is delicious on its own, too. Kind of like when your bacon accidentally touches maple syrup when you’re eating pancakes!)

  • Comments

    1. I can imagine these would taste lovely!

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