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Prep 10min
Total30min
Servings6
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Ingredients
4 1/2
tablespoons butter (room temperature)
1/2
tablespoon bacon drippings (leave in the fridge until they're solid)
1
egg
5
tablespoons brown sugar
4
tablespoons maple syrup
1 1/4
cups self-rising flour
1
teaspoon baking soda
1/2
teaspoon baking powder
1
pinch kosher salt
1/4
cup milk
1/4
cup minced bacon, cooked and drained
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Steps
1
Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince a 1/4 cup of the bacon.
2
Beat the butter and solidified bacon fat together until light and creamy. Add the brown sugar and maple syrup and beat well until combined.
3
Add the egg and beat until incorporated.
4
Sift the flour, salt, baking soda and powder together.
5
Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined.
6
Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Add maple syrup in very small increments; large amounts can break a cake batter.
7
Scoop into cupcake papers and bake at 350°F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
8
Frost cupcakes, then sprinkle crumbled bacon on top.
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No nutrition information available for this recipe
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