So at my day job, a colleague brought cupcakes in for a birthday celebration. They were so good, I begged her for the recipe so I could share it with all of you. Yes, they were that good. They were a perfect reconstruction of a hearty breakfast – buttermilk pancakes, bacon, and maple syrup. They didn’t taste like dessert – they literally tasted like a plate of pancakes and bacon with maple syrup. Uncanny. The pancake cupcake was a stroke of genius; the frosting was surprisingly light and delicate, not dense and overpowering. And the sweet and smoky bacon on top was the icing on the…well, you know what I mean. I really expected it to be too sweet with all of those sugary components, but it was just right. Thank you Deb! Enjoy.
Pancake Cupcakes with Maple Frosting and Candied Bacon
2 cups Bisquick (original, baking mix)
1 cup buttermilk
¼ cup butter, melted
4 tbsp sugar
Preheat your oven 350 degrees F. Mix all ingredients until blended. Fill lined muffin or cupcake tins. Cook for approximately 20 minutes or until your tester comes out clean. Set aside to cool.
Maple-Butter Frosting Recipe
1 cup softened, unsalted butter 3 oz. cream cheese, softened 2/3 cup brown sugar ¼ tsp. salt ¾ tsp. maple extract/flavoring
¾ tsp. vanilla extract 1 cup confectioner’s sugar
Beat the softened butter, cream cheese, brown sugar and salt in a medium-sized bowl until fluffy. While you continue beating, add both the maple flavoring and the vanilla. Slowly add the confectioner’s sugar and gradually increase the speed to high. Continue beating until the icing is fluffy. Chill the maple-butter frosting for one hour before using.
4-6 bacon slices Brown sugar
Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Dredge bacon slices with brown sugar and lay on rack. Bake until sugar is melted, about 8 minutes. Turn bacon over and continue baking until bacon is deep brown and glazed, 12-14 minutes longer. Remove from oven. Cool bacon completely on rack. Cut into 1/4-inch dice or crumble.