Ingredients
1 stick butter, room temperature
2 c. pure Vermont Maple Syrup (dark)
3 large eggs
2 3/4 c. all-purpose flour, sifted
1 tbsp. baking powder
1/4 tsp. kosher salt
1 c. milk
1 tsp. pure vanilla extract
1 lb. bacon
1/2 c. pure Vermont Maple Syrup (dark)
1/2 c. brown sugar
1 c. Vermont maple syrup (dark)
2 sticks butter, room temperature
c. powdered sugar
2 tsp. pure vanilla extract
2 tbsp. butter
1/4 c. Vermont maple syrup
1 c. powdered sugar
2 sticks butter, room temperature
1 c. vegetable shortening
3 c. powdered sugar
2 tsp. pure vanilla extract
tbsp. water
Preparation
Step 1Make the Cupcakes: Preheat oven to 350°.Step 2In a standing mixer, beat butter until creamy, then add maple syrup and beat until combined. Add eggs and beat until combined. In a separate large bowl, combine flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat to combine, then beat in milk and vanilla until combined. Line 24 standard cupcake tins with cupcake liners and fill each cupcake cavity to be two-thirds full. Bake until golden brown, or until a toothpick inserted into the center comes out clean, 18 to 20 minutes.Step 3Once cupcakes are cool, core each one to make room for the filling.Step 4Make the Candied Maple Bacon: Line two cookie sheets with parchment paper. Dip each strip of bacon in maple syrup, then in brown sugar. Place each strip on the cookie sheet, trying not to overlap the strips. Cook the bacon to your preference; remove from oven.Step 5Transfer each strip to a clean plate. Let cool completely, then cut into small strips and crumble.Step 6Make the Maple Cream Filling: In a mixer, combine syrup, butter, sugar and vanilla and mix on slow speed until combined. Increase to high speed and beat 5 minutes more, until light and fluffy. Add the cooled Candied Maple Bacon, making sure to leave about 1/4 cup for garnish.Step 7Make the Maple Glaze: Cook butter on low to medium-high heat until brown. Whisk in syrup and turn the heat down to low, then whisk in powdered sugar until all is smooth and light in color. Step 8Make the Whipped Vanilla Buttercream: Cream butter and shortening, then add powdered sugar and vanilla and cream again. Add water a little at a time until smooth, then beat again until light and fluffy, about 5 minutes.Step 9Assemble the cupcakes.
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