By: Missy Sorg
Some of you are loving this conceptualization. Some of you are hating this conceptualization. I assure you, it’s a pretty sweet thing. (Get it? Cupcake. Sweet thing. I know. I know. I have a keen concept of “funny,” right?)
How? How did I come up with this one? Those are the questions I have been asked most over the past week or so. The answer? It sounded good! And, I did some research on flavor profiles. And, then I baked. Thankfully, I have honed that whole baking thing to a pretty good science at this point. My first batch turned out better than I could have ever imagined.
Why? Well, that’s another question I get asked more than you would imagine. The answer? Because I can. (Thanks, Mom and Dad. That answered seemed to work well when we were kids, right?) All kidding aside, because I wanted to see how it would turn out. I’ve come to find that doing creative things is something I enjoy doing. Doing creative things in cupcake form? That’s a skillset I’ve apparently honed. Why not use that creativity for some good?
So, here you are, for all the world to share:
- 2 1/4 Cups Flour
- 1 2/3 Cups Sugar
- 2/3 Cups Baking Cocoa
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1/4 Teaspoon Baking Powder
- 1 Teaspoon Vanilla
- 1 Cup Bourbon
- 4 Tablespoons Maple Syrup
- 1/4 Cup Water
- 1/2 Cup Oil
- 3 Eggs
- 1 Pound Bacon*
*Cooked extra crispy. Half pound should be cut into bit-sized pieces to add to the cake batter. Half pound should be reserved to chunk into large, bite-sized pieces to place on top of the cupcakes.
- Combine flour, sugar, cocoa, baking soda, salt, and baking powder.
- Add vanilla, bourbon, maple syrup, water, and oil and mix well.
- Add eggs.
- Mix until well combined.
- Stir in bacon bits.
- Place in lined cupcake pan and bake at 350 for 18-20 minutes.
- 1 Cup Vegetable Shortening
- 1 1/2 Ounces Bourbon
- 1 Tablespoon Maple Syrup
- 1 2-Pound Bag Confectioner’s Sugar
- 1/2 Cup Water (Cold)
- Beat together shortening, bourbon, and maple syrup to form a paste-like consistency.
- Add 1/2 bag of confectioner’s sugar to combine.
- Add water 1 tablespoon at a time and beat to a creamy consistency, being sure not to thin the icing too much.
- Add remaining confectioner’s sugar.
- Add additional water, again to thin to a spreadable consistency.
- Beat on high speed until icing is light and fluffy.
Once the cupcakes are cooled, pipe (or spread) icing on top of the cupcakes – making sure that the icing is thick enough to hold the bacon chunks. Insert a chunk of bacon into the icing on top of each cupcake, and lightly drizzle the finished cupcake with maple syrup.