Maple Bacon Cupcake

Maple Bacon Cupcake

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Ingredients for Cake:

  • 1 1/4 cups flour
  • 1/2 tsp IGC's Vanilla Bean Sea Salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup coconut milk or almond milk
  • 3/4 sugar
  • 1/3 cup IGC's Peppered Bacon Olive Oil
  • 1/2 tsp vanilla extract

Directions for Cake:

  1. Preheat the oven to 350 F.  Line a muffin tin with paper liners.
  2. Sift the flour, baking powder, baking soda, and salt. Set aside. 
  3. Mix milk, sugar, vanilla, and olive oil in a separate bowl. 
  4. Mix dry ingredients with wet ingredients until smooth. Fill cupcake liners 2/3 of the way full with mixture.
  5. Bake until a tester inserted in the center of the cupcakes comes out clean, 18 to 20 minutes. 
  6. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. 

Ingredients for Cream Cheese Pecan Frosting:

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • Maple Syrup
  • Chopped Pecans

Directions:

  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar and vanilla. Beat until creamy.
  3. Pipe desired amount of frosting onto each cupcake.
  4. Drizzle desired amount of maple syrup over each cupcake.
  5. Sprinkle a pinch of chopped pecans over each cupcake.
  6. Enjoy!
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