bakekrazy

CUPCAKE MIX
2 cups flour
1 -3.9oz box instant vanilla pudding
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon
1 stick unsalted butter (soften)
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoon vanilla extract
3 large eggs
1/4 cup maple syrup
1/2 cup whole milk
1/2 cup finely chopped bacon

FOR THE TOPPING
1 – 8oz package cream cheese
4 tablespoons unsalted butter
2 cups of Confectioner’s sugar
1/4 cup maple syrup
2 teaspoons cinnamon
5 strips of bacon chopped medium

Preheat the oven to 325 degrees. Place paper liners into a 12 cup tin. Combine the flour, pudding mix, baking powder, cinnamon, nutmeg and salt into a medium bowl and mix well. In a separate bowl cream the butter and sugars until combined, gradually mix in the vanilla and eggs, mix until fluffy. Add the flour mixture a little at a time , alternating with the maple syrup and milk. Mix until combined…do not over mix. Fold in the bacon. Pour the mixture into the cupcake tin approximately 3/4 full. Bake for 40 minutes or until a toothpick can be cleanly removed from the center. Allow to cool completely.

Preparing the topping…beat the cream cheese and the butter until creamy, add the confectioner’s sugar, maple syrup and cinnamon until fluffy. Pipe the topping mixture onto the cooled cupcakes and garnish with the chopped bacon.

Enjoy
Chef Brian Klauss