Bacon? Double yes!
Maple and bacon together? Definitely!!!
If you haven’t tried this flavor combo, you’re seriously missing out. Reminiscent of swiping your last piece of bacon through your plate of leftover pancake syrup after a big, beautiful Sunday breakfast, this is a sweet and savory combination to die for!
In fact, writing this post is making me seriously crave some maple bacon cupcakes right this very second. Hold on…
Ok, I’m back. Mouth is full, but my hands can still type.
I first heard of maple and bacon together (other than on a breakfast plate) when I visited The Donut Experiment on Anna Maria Island, where we live. The opened up a few years ago, and they’ve got some awesome, awesome donuts!
You can get your basics like chocolate with sprinkles or vanilla with coconut, but they’ve also got a plethora of other toppings, like crushed up Reese’s Pieces or Fruity Pebbles. And then you get to their specialties like Key lime, Sriracha and my personal favorite… maple bacon.
Oh man! Is it good! I’m fairly sure I had an out of body experience the first time I tried it. A deliciously warm cake donut, dipped in maple frosting and topped with crushed bacon.
That’s it. Right there in the middle. Pure heaven in a box!
I literally get this donut every time I go. Sure, I may get another kind to go with it, but my maple bacon choice never varies. I just love it.
With Fall rapidly approaching, I’m starting to see maple recipes pop up here and there. I’ve even seen a few recipes on Pinterest for maple bacon cupcakes. But they’re loaded with milk and eggs, which makes them a no-go for this allergy family.
I decided that if I wanted maple bacon cupcakes that were dairy- and egg-free, I was going to have to make them myself.
So that’s what I did!
And honestly, this was a long time overdue. Jillian can’t eat the delectable donuts from The Donut Experiment, so she’s never experienced the heaven that is biting into a maple bacon baked good.
It’s about time that all changed.
I have an awesome recipe for vegan maple cupcakes from the cookbook, Vegan Cupcakes Take Over the World — which I highly recommend, if you are at all interested in vegan baking. But hers have walnuts (which Jillian is allergic to), and there’s no bacon in them… so I had to modify.
My first question to myself was, “Should I add the bacon to the cupcakes… or to the icing?”
My obvious answer was, “BOTH!”
And so I did.
- 1/2 cup non-dairy milk
- 1/2 tsp apple cider vinegar
- 1 1/3 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup maple syrup
- 1/3 cup canola oil
- 2 Tbsp brown sugar
- 1 1/4 tsp maple extract
- 1/2 tsp vanilla extract
- 1/2 cup cooked bacon pieces, crumbled
- 1/2 cup non-dairy margarine, softened
- 1/2 cup vegetable shortening
- 1/4 cup maple syrup
- 1 1/2 tsp maple extract
- 1/2 tsp vanilla extract
- 4 cups powdered sugar
- 1/4 cup cooked bacon pieces, crumbled (for sprinkling on top)