- 4 1/2 tablespoons of butter, room temperature, 1/2 tablespoon of bacon drippings (left in the fridge to become solid), 1 egg, 5 tablespoons of brown sugar, 4 tablespoons maple syrup, 1 1/4 cup of self rising flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, tiny tiny pinch of kosher salt, 1/4 cup of milk, 1/4 cup of minced bacon, cooked and drained
- Maple Syrup Frosting, 4 tablespoons of butter, 2 tablespoons of maple syrup, 1 cup of powdered sugar, turbinado sugar (optional, but recommended), coarse grain sea salt (optional, but recommended)
- ) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
- 2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
- 3) Add the egg and beat until incorporated.
- 4) Sift the flour, salt, baking soda and powder together.
- 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
- 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rot Yield: serves 1
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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