As someone who has happily come up with a bacon brownie recipe, I was only too enthusiastic about the idea of bringing bacon to a maple-syrup cupcake.
I use very thinly sliced American-style rindless streaky bacon (Oscar Meyer brand is now available at many UK supermarkets) but any similar cut bacon would do. And as for the maple syrup, be advised that the cheaper Grade B (rather than the Grade A) is best here, though either will do nicely!
As with all baking recipes, make sure your ingredients are at room temperature before you start - this will make a big difference to the lightness of the cupcakes.
Recipe posted by Nigella