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Happy Canada Day! First of July is when we Canucks go out and
celebrate Canada's birthday. And of
course a party is just not complete without cake or cupcakes for this matter. Here's a fitting flavor for this day - Maple
Although, Canada is my adopted country, I already have embraced a few Canadian-isms. Like let's say having a stash of Canadian Tire money in
a drawer somewhere, taking my Tims coffee double-double, saying “sorry” too
much and the reckless abandon of adding
maple syrup to just about anything.
Nothing says more Canadian than maple
syrup. I don't know but the first thing
that comes to my mind when I think of maple syrup is breakfast - pancakes, fèves au lard and bacon! Maple syrup and
bacon - two of my favorite things in the world, mmmm...
For this cupcake, I really want to infuse
the cupcake with maple flavor so I tried to add it whenever I can. After baking while still hot, I poked a few
holes in the cupcakes with a skewer and drizzled with maple syrup. You can do this while still in the pan so it
will be less messy. I was inspired the
last minute when I already had taken out the cupcakes.
For the bacon topping, I also added a bit
of maple syrup in the bits, for that added flavor and shine.
There’s two ways of enjoying this
cupcake. One way is what I call plain –
cupcake, frosting and with the bacon bits on top. It’s delicious the way it is.
maple overload – why not give it another hit of maple syrup on top!
I think I may like my maple syrup a bit too much :)
way, you can’t go wrong, eh?
For the Canada day cupcake toppers, I went to this page for the free Canada party printables. I printed the flags and attached them with glue to toothpicks.
*Does not print in Chrome browser; pls. print in Mozilla or Internet Explorer.*
1/2 pound thick cut bacon (about 8 to 10 1 cups all purpose flour 1 cup cake flour 2 tsp. baking powder 1/4 tsp. salt 1 cup (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar 3 eggs, at room temperature 1 cup milk, at room temperature 2 tsp. vanilla extract 3 tsp. maple extract Maple syrup, to garnish
½ cup (1 stick) butter, at room temperature ½ cup cream cheese 2 tbsp. maple syrup 2 cups icing (powdered) sugar 1 tsp. Cinnamon Milk (optional)
Preheat oven to 375°F.
Take the bacon and lay the strips in a baking sheet and bake for about 10 minutes until brown and crispy. When done, let cool, then chop to bits. Set aside some of the bacon for topping, toss with maple syrup.
Lower the oven temperature to 350°F. Line muffin pan with 24 cupcake liners.
Mix the flours, baking powder and salt in a bowl.
In another bowl, cream the butter with the granulated sugar until lighter and fluffier. Add the eggs one at a time. Scrape the sides with a rubber spatula. Add the dry ingredients mix in 3 additions alternating with the milk, beginning and ending with the dry mix. Scrape the sides again, add the vanilla and maple extract and whisk for 2 minutes.
Mix in the bacon and whisk until well distributed in the batter.
Scoop the batter into the prepared pan. I used the ¼ cup measure to scoop it and fill the liner to about 2/3 full. Bake for about 25 minutes.
The cupcake is ready when an inserted wooden skewer or cake tester comes out clean or when it springs back when lightly pressed with a finger.
Poke some holes with a skewer and drizzle some maple syrup. Let cool.
Prepare the frosting by mixing the butter and cream cheese. Slowly add the maple syrup. Add the icing sugar with cinnamon and mix slowly at first. When all the sugar is incorporated whisk it at a medium speed. Scrape the sides of the bowl and whisk some more. Add a bit of milk if the frosting is too stiff.
Ice the cupcakes with frosting. Add the reserved bacon bits on top. Drizzle with maple syrup.
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