Ingredients:

  • 6 rashers Thick-cut smoked streaky bacon
  • 2 Tbsp Pure Maple Syrup (for bacon glaze)
  • 1 Tbsp Light Brown Sugar (packed, for bacon glaze)
  • Pinch Cracked Black Pepper (optional)
  • 1/2 cup + 2 Tbsp Unsalted Butter (for browning)
  • 1 3/4 cups All-Purpose Flour (sifted)
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda (Baking Soda)
  • 1/2 tsp Fine Sea Salt
  • 2 Large Eggs (room temperature)
  • 3/4 cup Light Brown Sugar (packed, for batter)
  • 1/4 cup Pure Maple Syrup (in batter)
  • 1/2 cup Buttermilk (room temperature)
  • 1 tsp Vanilla Extract
  • 1 cup Unsalted Butter (room temperature, for frosting)
  • 4 cups Icing Sugar (Powdered Sugar, sifted)
  • 1/2 cup Pure Maple Syrup (for frosting)
  • 1-2 Tbsp Heavy Cream or Milk (Optional)
  • Pinch Fine Sea Salt (for frosting)

Instructions:

  1. Preheat oven to 190°C (375°F). Line a baking tray with parchment paper and place a wire rack on top. Lay bacon rashers flat on the rack and bake for 8-10 minutes until fat begins to render.
  2. Glaze the Bacon: Combine 2 Tbsp maple syrup, brown sugar, and pepper. Brush mixture onto both sides of the bacon. Return bacon to the oven for 5-7 minutes until deep mahogany brown and very crisp. Transfer candied bacon immediately to a fresh piece of parchment paper to cool completely. Once cool, chop half the bacon into fine pieces for garnish; reserve the other half for decorative strips.
  3. Brown the Butter: Melt the 140g of butter in a small saucepan over medium heat. Continue heating, stirring frequently, until the foam subsides and brown specks form at the bottom (5-7 minutes). Pour the brown butter (including the sediment) into a bowl and let it cool for 10-15 minutes until slightly thickened but still pourable.
  4. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  5. Cream Wet Ingredients: In the bowl of a stand mixer, beat the cooled brown butter and 3/4 cup brown sugar until light and fluffy (about 3 minutes). Beat in the 1/4 cup maple syrup, followed by the eggs and vanilla extract, mixing until just combined.
  6. Alternate Additions: On low speed, alternately add the dry ingredients and the buttermilk, starting and ending with the dry mixture. Mix only until the last streak of flour disappears. Do not overmix.
  7. Fill & Bake: Divide batter evenly among the 12 lined cupcake tins (approx. 2/3 full). Bake for 18-20 minutes, or until a skewer inserted into the centre comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. Whip Buttercream: In a stand mixer, beat the room-temperature butter until pale and creamy (4-5 minutes). Gradually add the sifted icing sugar, one cup at a time, mixing on low speed until combined.
  9. Add Maple: Slowly drizzle in the 1/2 cup of maple syrup and a pinch of salt. Beat on high until the frosting is light, fluffy, and voluminous (3-4 minutes). Adjust consistency with 1-2 Tbsp heavy cream or milk if needed.
  10. Decorate: Pipe the frosting onto the completely cooled cupcakes. Garnish immediately with the finely chopped candied bacon and a decorative strip of bacon placed on top. Drizzle lightly with a tiny amount of extra maple syrup if desired.