throwthingsinthebowl:Maple cupcakes with maple buttercream and bacon sprinklesMade these again for m
throwthingsinthebowl:Maple cupcakes with maple buttercream and bacon sprinklesMade these again for my brother’s cricket team, after making them last year for the same reason.I’ve changed the method slightly, which is adapted from a Nigella Lawson recipePreheat the oven to 180 Celsius. Prepare a grill pan/wire rack on a baking sheet by lining the tray with foil (or risk coating the inside of your oven in bacon caramel!). Coat 6 rashers rindless streaky bacon in light soft brown sugar. Bake for 30 minutes, until caramelised and crisp. Take the bacon out and leave to cool on kitchen roll. Try and get as much of the fat off as possible.While that’s cooling you can make the cakes. Prepare a cupcake tray with 12 cupcake liners. Cream 100g soft butter with 100g soft light brown sugar, then beat in 2 large eggs. Fold in 225g self raising flour, followed by 75ml maple syrup and 75ml yoghurt. Divide between the cupcake cakes and bake until golden and springs back when touched, around 20 minutes. Leave to cool.To make the buttercream, cream 125g soft butter with 300g icing sugar, then beat in 100ml maple syrup. Pipe onto the cooled cupcakes using a large star nozzle (Wilton’s 1M tip works well).Finish the bacon sprinkles by whizzing the candied bacon in a food processor with a little extra light soft brown sugar, and a small pinch of salt, and sprinkle over the cupcakes. -- source link
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