Maple Bacon Kitchen Sink Recipe

Prep

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.

Whisk together dry ingredients: in a medium bowl combine 2.25 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground allspice and 1/4 tsp ground nutmeg. Set aside.

Cream butter and sugars: in the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar on medium-high until light and fluffy, about 2–3 minutes.

Add eggs and flavorings: add 2 large eggs one at a time, mixing well after each addition. Scrape down bowl, then add 1 tsp vanilla extract and 2 tbsp molasses; mix until incorporated.

Alternate dry ingredients and buttermilk: reduce mixer to low. Add the dry ingredients in three additions, alternating with 3/4 cup buttermilk (start and end with dry). Mix just until combined — do not overmix.

Portion and bake: divide batter evenly among the 12 liners (about 3/4 full). Bake in preheated oven for 18–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pan halfway through baking for even rise.

Cool: remove cupcakes to a wire rack and cool completely before frosting, about 30–45 minutes.

Preheat oven and prepare sheet: increase oven temperature to 400°F (205°C). Line a rimmed sheet pan with foil and place a wire rack on top; spray the rack lightly with nonstick spray.

Coat bacon: in a shallow bowl combine 1/2 cup brown sugar and 2 tbsp maple syrup. If using, stir in 1/4 tsp freshly cracked black pepper. Brush each of the 8 slices of thick-cut bacon on one side with the maple-brown sugar mixture, pressing sugar into the meat so it adheres.

Bake until crisp: arrange bacon sugared-side up on the rack. Bake for 12–18 minutes, depending on thickness and desired crispness. Watch carefully after 12 minutes to prevent burning. The sugar will caramelize and become sticky.

Cool and chop: remove bacon to a sheet of parchment to cool and harden. Once cooled to room temperature and crisp, chop three-quarters of the bacon into small pieces for folding/garnish and reserve the remaining slices for whole-piece garnish.

Beat butter: in a clean mixing bowl, beat 1 cup softened unsalted butter on medium speed until creamy, about 1–2 minutes.

Add powdered sugar and maple: with the mixer on low, add 4 cups powdered sugar one cup at a time, then pour in 1/2 cup pure maple syrup. Increase speed to medium and beat until smooth, about 1–2 minutes.

Adjust texture and season: add 2 tbsp heavy cream (or milk), 1 tsp vanilla extract and 1/4 tsp fine salt. Beat on medium-high for 1–2 minutes until light and fluffy. If frosting is too thin, add up to 1 more cup powdered sugar; if too thick, add additional teaspoon(s) of cream until spreadable.

Optional bacon fold-in: gently fold 1/2 cup (or to taste) of the chopped candied bacon into the buttercream if you want bacon distributed through the frosting. Reserve the rest for garnish.

Frost cupcakes: using a piping bag or offset spatula, pipe or spread the maple buttercream onto cooled cupcakes. For a generous swirl, use about 2–3 tablespoons buttercream per cupcake.

Top with bacon and drizzle: place a piece of reserved whole candied bacon or a sprinkle of chopped bacon on each frosted cupcake. Drizzle about 1/4 teaspoon to 1/2 teaspoon maple syrup over each cupcake for shine and extra maple flavor.

Serve or store: serve immediately at room temperature. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days; frosted cupcakes are best refrigerated and brought to room temperature before serving (maple buttercream firms when chilled).