Maple Bacon Cupcakes

It seems to me that bacon brings out the strongest of emotions and opinions in people.  Either you love bacon, you hate bacon, or you don't eat bacon.  There aren't many people that are just 'meh' about bacon.

I'm one of the few in this scenario.  I like bacon, but I don't go crazy about it.  At breakfast, I usually order sausage as my side, and I really only like bacon if it's cooked perfectly.  No floppy, rubbery bacon for me.  But when bacon is done right, it is good.  It's really good.  So crunchy and salty and perfect.  And when sweet and salty come together it's a whole new level of perfection!

My sister, on the other hand, loves bacon.  There's no indecision there.  So when she and her husband came to visit a few weeks ago, I had these ready and waiting for them on the counter (sorry for the delayed post!).

The cupcakes and the frosting have the definitive taste of maple syrup throughout and the little bacon crumbles give it just the right amount of saltiness to balance out the sweet.  Plus, you know, they seem gourmet right off the bat.  People will be impressed.  You can even pretend like you jumped on the cupcake bandwagon (a la 'Georgetown Cupcake') if you take the extra time to ice them pretty.  Hey, who knows, maybe you can even get people to give you $5 for just one of these little treats!

MAPLE BACON CUPCAKES (makes 12)
Recipe adapted from Nigella Lawson
3-4 strips bacon
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
pinch salt
7 Tbsp. butter, softened
1/2 c. brown sugar
2 eggs
1/3 c. plain yogurt
1/3 c. maple syrup

For the icing:
1 stick butter
2 c. +/- powdered sugar
1/3 c. maple syrup
2 Tbsp. +/- milk
pinch salt

1.  Cook bacon.  Turn out onto a paper towel-lined plate to dry and cool.  Crumble into small bacon bits.  Set aside.

2.  Mix together flour, baking powder, baking soda, and salt.  Set aside.

3.  Cream together butter and brown sugar.  Add in eggs, on at a time.  Stir in yogurt and maple syrup.  Slowly add in dry ingredients.

4.  Bake in a lined muffin pan at 350º for 20 minutes (test with a toothpick).  Cool on wire rack.

5.  For the icing: beat together butter and powdered sugar.  Stir in maple syrup and salt.  Add enough milk to reach desired consistency.  To make the buttercream lighter and fluffier, continue to beat about 2 minutes on medium speed.

6.  Frost cooled cupcakes with buttercream, top with prepared bacon crumbles.

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