Made Famous By:
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup unsalted browned butter
1 tablespoon bacon fat (from the cooked bacon)
3/4 cup granulated sugar
2 tablespoons maple syrup
1/2 cup milk
12 slices of good thick bacon - not the cheap thin stuff
Browned butter maple frosting
1 stick of BROWNED butter
8 ounces of cream cheese - softened
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 1/2 cups of powdered sugar
*Crisp cook the bacon (no greasy chewy pieces). Place on a paper towel lined plate & allow to cool. Crumble or chop into little pieces. It should be about 1/2 cup with the extra for the topping. Also reserve 1 tablespoon bacon fat for the cupcakes.
FOR THE CUPCAKES
*Preheat oven to 350. Line muffin tins with paper liners. I use a cookie scoop (large) & usually it'll make about 15 or 18. Set aside.
*To brown the butter, heat a pot over medium heat. Add the butter cut in small pieces & whisk as it melts. Once it melts it'll foam up a bit. No worries, it's supposed to. Little brown flecks will begin to form. Watch it closely. Once the butter is golden brown & yummy nutty smelling, it's done. Be careful, because it can happen really fast & go from yummy to nasty if it burns. Pour the butter into a bowl to cool. I put it in the fridge & stir it every few minutes till it has the consistency of softened butter. DO NOT LET IT COOL IN THE POT!
*In a small bowl, whisk flour & baking powder.
*In large bowl of electric mixer, on medium speed, mix browned butter, bacon fat & sugar till its fluffy. Add the eggs and maple syrup. Beat well.
FOR THE FROSTING
*In the bowl of an electric mixer, beat browned butter, cream cheese, maple syrup & vanilla on low speed till combined. Add powdered sugar & beat till fluffy.
*Frost the cupcakes & top with the leftover bacon pieces.