Maple Pancake Cupcake with Maple Frosting and Candied Bacon

Maple Bacon Pancake

Woa….Just typing out that title made me drool a little bit. So I felt just a little bit bad about not saving any of that bred for my coworkers, and wanted to keep that bacon love going a little bit. So why not go with a breakfast cupcake? Its a good compromise. I hope its loved, but as I write this post, my boyfriend is mowing down on one of those bad boys, and this is the happiest I have seen him react to a creation.

Maple Pancake Cupcake with Maple Frosting and Candied Bacon

Yields 2 dozen cupcakes

Ingredients

Maple Pancake Cupcake

  • 2 1/2 cups of flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup of light brown sugar
  • 2 eggs
  • 1 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

Maple Butter Cream Frosting

  • 1 cup unsalted butter, softened
  • 1/2 cup heavy whipping cream
  • 2/3 cup maple sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup maple syrup
  • 1 cup confectioners sugar

Candied Bacon

  • 6-10 slices bacon, sliced
  • 1/2 cup light brown sugar
  • 2 tablespoons maple sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Directions

Maple Pancake Cupcake

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1.  Sift together flour, baking powder, baking soda, and salt

2. In a stand mixer with a paddle attachment, or with your hand mixer, beat together the butter and light brown sugar until combined

  • add eggs, one at a time scraping down the bowl after each addition
  • add maple syrup
  • add vanilla extract

3. Add the flour mixture and buttermilk to the butter mixture in 3 additions, beginning and ending with the flour

4. Divide batter evenly amount the cupcake trays and bake for 20 minutes, or until a toothpick comes out clean

Maple Butter Cream Frosting

1. Place the stand mixing bowl and whisk attachment in the freezer for 15 minutes

  • On high speed, beat the heavy whipping cream until stiff peaks form
  • set aside

2. In the stand mixer with a paddle attachment, combine the butter and maple sugar

  • add the maple syrup
  • add the vanilla extract

3. On low speed, add in the whipped cream

4. Add the confectioner’s sugar to the mixture and beat on low speed until combined

5. Chill frosting for at least 30 minutes before piping onto cupcakes

Candied Bacon

Preheat oven to 400°F and line a baking sheet with foil

1. Slice bacon to what ever size you would like to put on your cupcake, I did large pieces, but you could also chop it up smaller and use it like sprinkles on the cupcakes

2. In a medium sized bowl, combine the light brown sugar, maple sugar, cinnamon and nutmeg

3. Coat the sliced bacon with the sugar mixture and bake in oven for 8-10 minutes

4. Take bacon out of oven and sprinkle the remaining sugar over the bacon and return tray to oven for 8-10 minutes, or until you see the sugar start to caramelize

5. To assemble, wait until the cupcake is completely cool and the frosting has been chilled before piping the frosting onto the cupcakes.  Wait until the bacon is completely cool before placing on top as well

Enjoy!

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Strawberry Shortcake Cupcakes

strawberry shortcake

So here is my attack of the posts! Well, I can’t bring in just chocolate cupcakes, right? So what was a vanilla like cupcake I could bring in for Valentine’s Day that is Cute? Well, I like strawberry so why not, but I didn’t want a strawberry butter cream and thankfully Annie Eats also had a great strawberry swiss butter cream frosting for me to use! This frosting may give you some trouble, so make sure to constantly stir and not to over heat! Check the FAQ page for more details!

Strawberry Shortcake Cupcakes

Yields about 12 cupcakes

Ingredients

Vanilla Cupcake

  • 1/2 cup of unsalted butter, softened
  • 2/3 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour, sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk

Whipped Cream and Strawberry Filling

  • 1 cup fresh strawberries, rinsed and coarsely chopped
  • 1 cup heavy whipping cream
  • 2 table spoons granulated sugar

Strawberry Swiss Butter Cream

  • 1/2 cup strawberries, washed and chopped
  • 4 large egg whites
  • 1 1/4 cup granulated sugar
  • 1 1/2 cup butter, softened and divided into 2 tablespoons

Directions

Vanilla Cupcake

Preheat oven to 350°F and line a cupcake tray with cupcake liners

1. In a stand mixer with a paddle attachment or hand mixer, beat butter

  • Add sugar and beat until light and fluffy
  • Add eggs one at a time, beating well after each addition and scraping down the bowl
  • Add vanilla extract

2. In a separate bowl, sift together flour, baking powder and salt

3. Add the flour mixture and butter milk to butter mixture in 3 addition beginning and ending with the flour

4. Evenly distribute the batter into the tins, filling each about 2/3  and smooth the tops. Bake for about 20 minutes or until a toothpick inserted to the center of the cake comes out clean.

5. Allow to cool completely before Frosting or filling

Whipped Cream Filling

1. Place stand mixer bowl and whisk attachment in the freezer for about 10 minutes.

2. While those are chilling, cut the strawberries and core the cupcakes. If you don’t have a coring tool, just use a pairing knife or spoon to create a small hole in the middle, don’t go all the way to the bottom! If you want, try to keep the top of whatever you cut out whole so that you can place it over the filling. This isn’t necessary though

3. In the chilled bowl and whisk attachment, beat the heavy cream and sugar on medium high speed, until stiff peaks are formed.

3. Pipe the whipped cream and place the strawberries into the cupcake centers. Top with cupcake cutouts if you kept it

Strawberry Swiss Butter Cream

1. Puree the strawberries in a blender

2. Place the egg whites and sugar in a heatproof bowl placed over a put of simmering water. Make sure the water doesn’t touch the bottom of the bowl so that you don’t cook the eggs.

3. Constantly whisk the eggs and sugar until it reaches about 160°F and the sugar has dissolved

4. Pour egg mixture into a stand mixer with a whisk attachment and beat on medium high speed until mixture has cooled and stiff peaks formed

5. Add the butter, 2 tablespoons at a time.

  • At this stage, the frosting might look soupy or curdled. It is OK! This takes a long time, trust me. Just keep on mixing!

6. Once all butter is incorporated and mixture is thick again, add the strawberry puree and continue to beat until the frosting comes together

  • The recipe listed by Annie say’s to continue with the whisk attachment, however I switched to a paddle at this point and it worked fine. But patience is really needed with this frosting as it takes a while. 

Frost the cupcakes with a knife or using a pastry bag and maybe add some strawberries on top for garnish if you like!

Chocolate Raspberry Truffle Cupcakes

rasperry choc truffle

Oh man, so when looking for snickerdoodle cupcake recipes, I found several adaptations from Martha Stewart’s Cupcake book on several blogs. One of which, Annie Eats, had a good adaptation and beautiful presentation. So I decided to peruse this golden goose of beauties and I came across an amazing recipe for these cupcakes! And what better time to make them than for Valentine’s Day? So  I gave it a go, knowing my “boo-boo” hates raspberries and actually any berry in general. But I mean, whatever…

Chocolate Raspberry Truffle Cupcakes

Yields about 16 cupcakes

Ingredients

Chocolate Cupcakes

  • 9 Tablespoons dutch pressed cocoa powder
  • 1 1/2 cup flour, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 /4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup sugar
  • 1/2 cup of hot coffee or water
  • 1/2 cup of milk

Raspberry Jam Filling

  • 1/2 cup seedless raspberry jam

Raspberry Chocolate Truffles

  • 5 oz semi sweet chocolate chips
  • 1/4 cup seedless raspberry jam
  • 1/3 cup heavy cream
  • 1-2 pints of fresh raspberries

Raspberry Buttercream Frosting

  • 2 cups of unsalted butter, softened
  • 6 cups of sifted confectioners’ sugar
  • 1/2 cup seedless raspberry jam
  • 1 teaspoon red food coloring (optional)

Directions

Chocolate Cupcakes

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. Sift together cocoa powder, flour, baking soda, baking powder and salt

2. In a stand mixer fit with a paddle attachment or a hand mixer, beat butter

  • Add sugar and beat until light and fluffy
  • Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl

3. In a separate bowl, mix together the coffee/water and milk

4. Add the coffee/milk and flour mixture to the butter mixture in 3 additions, beginning and ending with the flour

5. Evenly distribute the batter into the 24 tins, filling each about 2/3  and smooth the tops. Bake for about 25 minutes or until a toothpick inserted to the center of the cake comes out clean.

Raspberry Filling

1. In a heavy bottomed saucepan, heat the raspberry jam for about 5 minutes

2. Allow to cool slightly and fill into a pastry bag

3. Pipe a small amount of jam into the center of each cupcake

Raspberry Chocolate Truffles

1. Place the chocolate and Raspberry Jam in a medium sized, heatproof bowl

2. Bring heavy cream to a boil over medium heat and pour over chocolate and jam

3. Stir until combined smooth, let stand for about 3 minutes before you place into pastry bag

4. Rinse raspberries and shake to make sure that all water is removed and that the berries are dry

5. Pipe chocolate into the center of each raspberry and place in the fridge for at least 15 minutes

Raspberry Butter Cream

1. Beat butter and jam together in a stand mixer with paddle attachment or with a hand mixer

2. Add the confectioners’ sugar and continue to beat until combined

3. Add the food coloring if you desire the reddish tint

Frost those cooled cupcakes however you like and place raspberries on top as garnish!

I LOVED these cupcakes, and my boyfriend liked them too! We will see tomorrow what my coworkers think 🙂

Snickerdoodle Cupcakes

Snickerdoodle Cupcake

 

Ok…so that batch of snickerdoodle cookies made me crave some more cinnamon sugar love and I decided to go for snickerdoodle cupcakes as well. The hard thing with this recipe is to make sure that they don’t dry out or get too oily! This recipe was adapted from a Martha Stewart recipe and I am sure is all over the web as well!

This has also been a semi-stressful week at work, so why not reward ourselves with some delightful treats to bring everyone’s cheer up?!

Snickerdoodle Cupcakes

Yields about 30 cupcakes

Ingredients

Snickerdoodle Cupcake

  • 3 cups flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 cup butter, softened
  • 1 3/4 cup granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cup milk

Frosting

  • 3/4 cups and 1 tablespoon sugar, separated
  • 1/3 cup water
  • 1 tablespoon corn syrup
  • 3 egg whites

Directions

Snickerdoodle Cupcakes

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. Sift flour, baking powder, salt and cinnamon together; set aside

2. Beat butter in a stand mixer with paddle attachment or hand mixer

  • Add sugar and continue to beat until light and fluffy
  • Add eggs, one at a time. Scrape the bowl down after each addition and beat well
  • Add vanilla extract

3. Add the flour mixture and the milk to the butter mixture in 3 additions beginning and ending with the flour mix

4. Evenly distribute the batter into the  tins, filling each about 2/3  and smooth the tops. Bake for about 20 minutes or until a toothpick inserted to the center of the cake comes out clean.

5. Allow to cool before Frosting

Frosting (See FAQ page about Frosting tips and thermometers)

1. Place the water, sugar(3/4 cup) and corn syrup in a heavy bottomed saucepan over medium heat. Place a candy thermometer on the side and stir mixture until sugar is dissolved. Once dissolved, stop stirring and wait until mixture reaches 230°F

2. Place egg whites and 1 tablespoon of sugar in a stand mixture with a whisk attachment while sugar mixture is heating

  • Beat egg whites on medium high until soft peaks
  • Once sugar mixture reach 230°F, pour the mixture down the side of the bowl of the egg white in a stead stream while on medium low

3. Once all the sugar mixture is added to the egg whites, return speed to medium high and beat until the bowl is completely cool and stiff peaks form

  • Be patient with this, it will take some time, for me it took about 10 minutes

Frost those bad boys however you would like! Garnish with cinnamon sugar for some extra effect. One of the recipes I saw for these cupcakes called for a mini snickerdoodle cookie as a garnish. I mean, you have the recipe, it sounds great, give it a go 🙂

 

If you guys have trouble cleaning the saucepan, just add some water to the pan and let it boil. It will help out tons!

Red Velvet Cupcakes

Red Velvet

My first venture into the world of cupcakes started with red velvet cupcakes.  My friend, An, loves red velvet cake and when she found out that I liked to bake, she made a request. And so I started to experiment with different recipes I found. And by far, the best recipe was from JoyofBaking.com.

Red Velvet Cupcakes with Cream cheese Frosting

Yields 24 cupcakes

Ingredients

Red Velvet Cake

  • 2 1/2 cups of Cake Flour
  • 1/2 teaspoon of Salt
  • 2 tablespoons of Dutch Pressed Cocoa Powder
  • 1/2 cup of Butter, softened
  • 1 1/2 cups of Sugar
  • 2 Eggs
  • 1 teaspoon of Vanilla Extract
  • 1 cup of Buttermilk
  • 2 tablespoons of Red Food Coloring
  • 1 teaspoon of White Distilled Vinegar
  • 1 teaspoon of Baking Soda

Cream Cheese Frosting

  • 8 oz Cream Cheese
  • 8 oz of butter
  • 1 teaspoon Vanilla Extract
  • 1 cup of Confectioner’s Sugar

Directions

Red Velvet Cake

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. In a bowl, sift together flour, salt and cocoa powder, set aside

2. In a stand mixer with paddle attachment (or hand mixer if you do not have one),  beat butter until soft

  • Add sugar to butter and continue to beat until light and fluffy
  • Add eggs, 1 at a time. Make sure to beat well and scrape down the bowl after each addition
  • Add Vanilla

3. In a separate bowl, mix together buttermilk and red food coloring

4. Add the flour mixture and buttermilk mixture to the butter in 3 additions; starting and ending with the flour

5. Combine the baking soda and vinegar in a small bowl and allow it to fizz. Then gently fold it into the batter with a rubber spatula.

6. Evenly distribute the batter into the 24 tins, filling each about 2/3  and smooth the tops. Bake for about 25 minutes or until a toothpick inserted to the center of the cake comes out clean.

7. Allow to cool before Frosting

Cream Cheese Frosting

1. Beat butter in stand mixer with paddle attachment, or a hand mixer, until soft

2. Add cream cheese and continue beating until combined

3. Add vanilla extract

4. Add in sifted confectioners sugar

With a knife, offset spatula, or decorating tip of your choice, frost the cupcakes. I used a Wilton 2A round decorating tip