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Maple Buttercream Cupcakes With Bacon Sprinkles

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Introduction

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.

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.

Maple Buttercream Cupcakes With Bacon Sprinkles

Ingredients

Makes: 12 cupcakes

Metric Cups

For the Cupcakes

  • 225 grams plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 100 grams very soft unsalted butter
  • 100 grams soft light brown sugar
  • 2 large eggs
  • 75 millilitres plain yoghurt
  • 75 millilitres maple syrup

For the Maple Buttercream

  • 125 grams very soft butter
  • 300 grams icing sugar
  • 100 millilitres maple syrup

For the Bacon Sprinkles

  • 6 rashers thin-cut streaky rindless bacon
  • 1 teaspoon oil

For the Cupcakes

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • ½ cup very soft unsalted butter
  • ⅔ cup soft light brown sugar
  • 2 large eggs
  • ⅓ cup plain yogurt
  • ⅓ cup maple syrup

For the Maple Buttercream

  • 1 stick very soft butter
  • 2 cups confectioners' sugar
  • 7 tablespoons maple syrup

For the Bacon Sprinkles

  • 6 rashers thin-cut streaky rindless bacon
  • 1 teaspoon oil

Method

  1. Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.
  2. 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.
  3. In a bowl, combine together flour, baking powder, bicarb and salt.
  4. Cream together the butter and sugar, using a freestanding mixer, handheld electric mixer or just a bowl and a wooden spoon. Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Again, mix well, and then add the yoghurt and maple syrup, beating and folding to give a smooth batter.
  5. Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.
  6. Turn the cupcakes out on to a wire rack to cool completely before icing.
  7. To make the buttercream icing blitz the icing sugar in a food processor to remove any lumps. Then add the butter, blitz again and then add the maple syrup down the funnel with the motor running, till you have a smooth buttercream. If you sieve the icing sugar, obviously all this can be done by hand, too.
  8. Once the cupcakes are completely cool, top with the buttercream, using the back of a spoon to make a spikey effect, and adorn with your bacon sprinkles.
  9. Eat on the day they are made.
  1. Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.
  2. 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.
  3. In a bowl, combine together flour, baking powder, bicarb and salt.
  4. Cream together the butter and sugar, using a freestanding mixer, handheld electric mixer or just a bowl and a wooden spoon. Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Again, mix well, and then add the yoghurt and maple syrup, beating and folding to give a smooth batter.
  5. Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.
  6. Turn the cupcakes out on to a wire rack to cool completely before icing.
  7. To make the buttercream icing blitz the confectioners' sugar in a food processor to remove any lumps. Then add the butter, blitz again and then add the maple syrup down the funnel with the motor running, till you have a smooth buttercream. If you sieve the confectioners' sugar, obviously all this can be done by hand, too.
  8. Once the cupcakes are completely cool, top with the buttercream, using the back of a spoon to make a spikey effect, and adorn with your bacon sprinkles.
  9. Eat on the day they are made.

Tell us what you think

What 2 Others have said

  • These went down an absolute storm with my workmates. They are absolutely delicious!!!

    Posted by mygrassisblue2011 on 16th May 2015
  • I've made these cupcakes and they are very good. In fact I'm going to make some again this week. Thanks for reminding me of them.

    Posted by Monikewie on 11th March 2015
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