Bacon and Maple Syrup Cupcakes

In honour of National Cupcake Week (12-18 September) here is an unusual recipe from Lily Vanilli. Hope it tempts you. Enjoy!

Bacon & maple syrup cupcakes

By Lily Vanilli

These cupcakes I first made for a breakfast event with (jelly experimenters)
Bompas & Parr. The theme was ‘MEAT’ and the centrepiece a hog’s head. Never
knowingly doing anything by halves, or even three-quarters, they had decorated
their place with huge diagrams of animals divided into their cuts. There was
champagne with strawberries injected with ether, and I made these breakfast meat
cupcakes with bacon. I tried to echo the flavours you would find in a
traditional American French toast and bacon breakfast so it’s very buttery and
light, with maple syrup frosting, nutmeg, toasted pecan and caramelised bacon

  1. Toast a handful of pecans in a hot oven on a baking sheet for around 7
  2. Preheat oven to 180C.
  3. Have all your ingredients ready at room temperature.


Combine and set aside

Combine and set aside

  • Whole milk 125ml
  • Good vanilla essence 1 tsp
  • Eggs, separated 3


  1. Cream together the butter and sugar until very light and fluffy (7-10
  2. Add the yolks one at a time, beating until just evenly incorporated.
  3. Then add the dry ingredients in three parts, alternating with the wet, mix
    evenly begin and ending with the dry.
  4. Beat the egg whites until stiff.
  5. Gently fold whites into the mixture in two parts.
  6. Divide the batter evenly into lined muffin pans and bake for 15 mins or
    until just brown & a toothpick inserted in the centre comes out

Vanilla, Maple frosting

  1. Beat the butter until soft and add the sugar, vanilla and cream and then
    maple syrup, beating until smooth and creamy.
  2. Line a baking sheet with foil, lay bacon strips out and brush with maple
    syrup. Bake until crispy (20-25 mins) in a 200C oven.
  3. Pipe cooled cupcakes with the frosting, then add a toasted pecan and strip
    of crispy bacon. Add a drizzle of maple syrup and some cracked black pepper.

Originally published in British Baker.



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