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
- Toast a handful of pecans in a hot oven on a baking sheet for around 7
- Preheat oven to 180C.
- Have all your ingredients ready at room temperature.
Combine and set aside
- Unsalted butter 170g
- Caster sugar 215g
- Combine and set aside Marriages or other quality flour (sifted) 180g
- Baking powder 1/2 tsp
- Salt 1/2 tsp
- Grated fresh nutmeg 1/2 tsp
- Pinch cinnamon
Combine and set aside
- Whole milk 125ml
- Good vanilla essence 1 tsp
- Eggs, separated 3
- Cream together the butter and sugar until very light and fluffy (7-10
- Add the yolks one at a time, beating until just evenly incorporated.
- Then add the dry ingredients in three parts, alternating with the wet, mix
evenly begin and ending with the dry.
- Beat the egg whites until stiff.
- Gently fold whites into the mixture in two parts.
- 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
- Beat the butter until soft and add the sugar, vanilla and cream and then
maple syrup, beating until smooth and creamy.
- 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.
- 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.