Two words: Maple Buttercream.
Okay, I’m getting ahead of myself. I was sitting at my laptop wondering what the introduction to the category of cupcake review should be. Then my stomach growled and interrupted my thoughts. I should probably eat breakfast, I thought. Breakfast… Of course! Pancakes and Bacon! This would be the perfect kickoff! Not too much later, I came across Lizzy’s Maple Bacon Cupcake recipe. And thank goodness I did!
Lizzy Early Cox has a blog called Your Cup of Cake. She started it in November of 2010. I’m so glad she did because she has plethora of unique cupcake flavors that I would love to try in the future.
This recipe was incredibly simple! It felt like the cupcakes were ready for the oven in less than five minutes. Using pre-made cake mix made this super easy and I also did some math for you. Her recipe makes 24 cupcakes, and I don’t know about you, but I would be eating cupcakes for days! Here is how to make 6 cupcakes from her recipe:
The Cake Batter:
1 cup of white cake mix
1 egg (I used a large egg)
3 tablespoons of milk
3 tablespoons of sour cream
½ to 1 teaspoon of nutmeg
1 to 2 teaspoons of Vanilla extract
1 tablespoon and ½ teaspoon of vegetable oil (I used canola oil)
1 stick of softened butter
2 cups of powdered sugar
2 and a ½ teaspoons of milk
1 to 2 teaspoons of Maple Flavoring (I got this item from Walmart)
Combine the wet ingredients then add the dry ingredients and mix until moistened. I recommend using a sifter when pouring the cake mix into the wet ingredients. Because over mixing your batter will cause your cupcakes to deflate once they are out of the oven. Why? Because there would be too much air! Also, keep an eye on your cupcakes because you may not have the same oven as Lizzy or me.
This was the first time I made buttercream icing and it turned out really well. It definitely had a different piping feel than using cream cheese icing. If you think the maple flavoring would be too strong, you could substitute it for maple syrup! Just make sure you keep tasting your icing until it gets to the flavor profile that you want.
Now for the best part…the taste test!
The sweet and salty components of this recipe were absolutely breath taking. If you aren’t a fan of bacon, the cupcakes still tasted amazing without it! The cake was fluffy and moist. At first, I thought I would not be able to taste the nutmeg. It was faint, but it complemented the maple flavoring super well.
These cupcakes tasted incredibly homemade! If you’re looking for a recipe to start your baking adventure, this is it.
I must say I enjoyed eating cupcakes for breakfast and I definitely recommend this recipe if you need a sweet/salty cupcake. Thank you so much for reading and the support on social media.
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