um… so, can anyone disagree with the combination of whiskey, maple syrup and bacon? I can’t.
Usually, a few friends and I have a weekly geek night – we watch sci-fi shows and make dinner and have a few drinks. The number of friends has dwindled somewhat as people move out of the city and get families and such, so this week it was just me and my friend Sonia. Actually, she’s the reason we started geek night back in college (WAY too long ago!). We like to bake together occasionally. She has had some… bad luck with baking in the past, so I’m helping her with some of the finer points 😀
This time we made cupcakes. Epic cupcakes, if you ask me!
Actually, according to Sonia they need more of everything…and I want to put bacon bits in the batter and more maple & whiskey in the frosting.
But I never adulterate a recipe upon the first baking; You never know what secrets might await you!
WHISKEY MAPLE BACON CUPCAKES
1 1/3 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp nutmeg
1/2 tsp salt
1/2 tsp apple cider vinegar
1/2 cup soy milk
1/2 cup maple syrup
2 tbsp brown sugar
1/2 tsp vanilla
1/3 cup bacon drippings
1/4 cup butter
1/4 cup shortening
2 cups icing sugar
1/4 cup soy milk
2 tsp maple syrup
1 tbsp whiskey
bacon bits (from bacon cooked for drippings)
So we started by slowly cooking bacon while we watched episode 7 of Dexter (not exactly sci-fi, but there is a significant lack of good nerd shows currently) and even though the recipe says to use 4 strips of bacon to obtain the bacon drippings, 4 pcs wouldn’t have been nearly enough. we cooked 8 pieces and even that was lacking. We made up the difference with some sunflower oil.
Put the apple cider vinegar in a small bowl and add the soy milk – set aside.
Sift the flour, baking powder, baking soda, nutmeg and salt into a medium bowl. Set aside.
(This is about the time that we discovered that what I had thought would be plenty of maple syrup was actually only a fraction of what we needed. The thick glass of the jar was very deceiving. So off we went to the grocery store. Thank goodness I live close!)
Combine the soy/vinegar, maple syrup, brown sugar, vanilla and bacon drippings into the bowl of your stand mixer (or just a large bowl) and beat on medium for a minute or so. Gradually add the flour mixture and beat until there are no lumps.
(I thought the batter looked a little weird, so I panicked and wondered if we had actually measured correctly – after contemplating the quantity of wine consumed before we started, we determined that it was, in fact, properly proportioned batter.)
The batter will be very smooth and sticky and taste like heaven 😀 (so… like bacon!)
Spoon into paper (or silicone) lined mini cupcake pans and bake @ 350°F for 15 mins. If you don’t line the pan, make sure to grease them. The recipe should make 24 cupcakes. and they will smell amazing.
Cool for a bit in the pan, then transfer to a wire rack.
Now for the icing.
This is where extra maple syrup and whiskey might kick up the flavour a bit – that being said, the more of these I ate, the more I appreciated the subtlety.
Cream the butter and shortening on medium until fluffy. Add the powdered sugar and whip on medium speed for 3 mins. Add the soy milk, maple syrup and whiskey and whip until creamy, 5-7 minutes. Add more milk if it’s too stiff.
Now, toss the frosting in your choice of icing implement and release your inner artist. Top with bacon.