The Sauce: Maple Frosting -This frosting is flavored with natural maple flavoring and a brown sugar and butter syrup. The syrup is cooked for 3 minutes to caramelize the sugar then added to powdered sugar to whip into frosting consistency. Very maple-ey.
What is pig candy?
Pig Candy is brown sugar sweetened smoky bacon baked crispy then diced in small pieces. It tops this maple cupcake. These flavors remind me of when I splurge on my favorite breakfast, pancakes with maple syrup, an over easy egg and crisp bacon. Just love it when a little maple syrup runs into the bacon. When I indulge in a maple cupcake with pig candy it reminds me of this breakfast.
Since it’s my birthday today, I chose this Fall favorite flavor for the celebration. Maple always reminds me of the years I spent living just over the border from Vermont in the north eastern tip of New York. We lived near the frosty banks of Lake Champlain and frequently boarded the drive-on ferry to Vermont. Colorful Autumn leaves, ripe juicy apples and rich maple syrup was the cache on those days. Maple cupcakes conjures up memories of those family outings.
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2011 AniversaRecipe – Three Sisters Baked Sugar Pumpkins
Recipe: Maple Cupcakes with Pig Candy
Prep Time: 25 Minutes | Cook Time: 40 Minutes | Yield: 15 Cupcakes | Level: Easy
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 1 1/2 tsp maple flavoring
- 1/2 cup sour cream, room temperature
Maple Frosting Special Equipment – muffin tin Instructions 2 Whisk the flour, baking powder and salt in a small bowl. Set aside. 3 With a hand or stand mixer, cream 1/2 cup butter and sugar until light and fluffy. 4 Add the eggs and maple flavoring and beat until well combined. 5 Alternating the flour and sour cream, add 1/3 of the flour mixing just until combined, then 1/2 the sour cream then repeat ending with the last 1/3 of the flour. Don’t over mix. 6 Fill muffin tin lined with cupcake papers 2/3 full. Bake at 350 degrees for 20-22 minutes until top springs back. Cool for 5 minutes in pan then remove cupcakes to a cooling rack.
1 Preheat the oven to 350 degrees.
Special Equipment – muffin tin
2 Whisk the flour, baking powder and salt in a small bowl. Set aside.
3 With a hand or stand mixer, cream 1/2 cup butter and sugar until light and fluffy.
4 Add the eggs and maple flavoring and beat until well combined.
5 Alternating the flour and sour cream, add 1/3 of the flour mixing just until combined, then 1/2 the sour cream then repeat ending with the last 1/3 of the flour. Don’t over mix.
6 Fill muffin tin lined with cupcake papers 2/3 full. Bake at 350 degrees for 20-22 minutes until top springs back. Cool for 5 minutes in pan then remove cupcakes to a cooling rack.
7 While the cupcakes are baking, place the bacon on a baking sheet lined with non-stick foil. Sprinkle 2 tsp brown sugar on the bacon. When the cupcakes are done, place the bacon in the oven and cook for 15-20 minutes turning half way through. Bacon should be crisp and caramelized. The time depends on how thick the bacon is. Cool on a plate lined with a paper towel then dice.
8 In a small sauce pan, place 1/4 cup butter, 1/4 cup brown sugar and 1/4 cup Half & Half. Bring to a boil and cook for 3 minutes without stirring.
9 In a mixing bowl, pour in the butter mixture without scraping any crystals that form on the sides of the pan. Add the powdered sugar and maple syrup. Beat until smooth and creamy. Allow to cool, about 5 minutes then beat again adding a few more tablespoons of Half & Half until it is creamy and frosting consistency.
10 Frost cooled cupcakes. Put a few pieces of the diced bacon on the top of each cupcake.
To bring butter, eggs and sour cream to room temperature, set on the counter a couple of hours ahead. A quick method is to place the butter and sour cream in the microwave for 8 seconds once or twice to take the chill off. Place the eggs in a bowl with hot tap water for about 10 minutes. Ingredients brought to room temperature mix and bake more evenly.
Click to make homemade maple syrup.
Another topping for this cupcake is a walnut or pecan half.
- Exchange dark for light brown sugar
- Exchange Half & Half for cream or whole milk.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: October 14, 2012