THE EATERY IS OPEN: MAN CAKES; CUPCAKES DESIGNED FOR MEN

Maple Bacon Cupcakes

Ingredients:

½ tbs butter, room temperature

½ tbs bacon drippings (left in fridge to become solid)

1 egg

5 tbs brown sugar

4 tbs maple syrup

1 ¼ cups self rising flour

1 tsp baking soda

½ tsp baking powder

Tiny pinch Kosher salt

¼  c milk

¼  cup minced bacon (cooked and drained)

1.  Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.

 2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.

 3) Add the egg and beat until incorporated.

 4) Sift the flour, salt, baking soda and powder together.

 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.

 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

 Maple Syrup frosting.

4 tbs butter

2 tbs maple syrup

1cup powdered sugar

Turbinado sugar

Coarse grain sea salt

  Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds    until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and Turbinado sugar for decoration and a lot of added flavor.