Breakfast, Dairy-Free, Dessert, Gluten-Free, Sweet

Maple Bacon Cupcakes

I’m one of those people who firmly believes bacon has a place in every meal. Yes, this includes dessert. My absolute favorite way to accomplish this is my maple bacon cupcakes. If you’ve ever been to a party at my house, or even a party where I was in attendance, chances are you’ve tried one of these babies. They are literally my pride and joy.

This recipe is completely gluten-free and dairy-free, but if you can eat both of those things, feel free to use them in the recipe. Also, the best part about these is because there’s bacon in the batter, and as a garnish. The more bacon, the merrier.

Level: Medium

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes

Servings: 12 regular-sized cupcakes or 40 mini cupcakes

Ingredients:
For the candied bacon
4 strips bacon
3 tablespoons maple syrup
2 tablespoons brown sugar
For the cupcakes
4 strips bacon
1 1/2 cups gluten-free flour (or regular flour if you can eat gluten)
1 stick Earth Balance, softened (or regular butter if you can eat it)
2 teaspoons baking powder
1 pinch salt
2 teaspoons vanilla extract
3/4 cup sugar
2 eggs
1/2 cup coconut milk creamer (or regular cream, if you can eat it)
For the frosting
2 sticks Earth Balance, softened (or regular butter)
1 1/2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon coconut milk creamer (or regular cream)

Directions:

  1. Preheat oven to 375°F and line your mini cupcake or regular-sized muffin tin with cupcake liners.
  2. Line a baking sheet with aluminum foil. Place a cooling rack on top of the baking sheet.
  3. Place 4 strips of bacon on cooling rack, put pan in the oven, and cook for 15 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Dice the remaining 4 strips of bacon.
  5. Placed diced bacon in a medium-sized pan over medium heat.
  6. Cook for about 5 minutes, or until bacon is cooked thoroughly.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Remove cooked bacon to a plate lined with paper towels to absorb the grease.
  8. In a small bowl, combine 3 tablespoons maple syrup and 2 tablespoons brown sugar.
  9. Once bacon in the oven has cooked for about 15 minutes, brush each slice with the maple syrup and brown sugar mixture.
  10. Place back in the oven for 5-10 minutes, or until bacon is cooked through.
  11. When bacon is done, remove to a plate and change the temperature of the oven to 350 degrees Fahrenheit.
  12. In a medium bowl, combine flour, baking powder, and salt.
  13. In a separate, medium bowl (or bowl of a standing mixer if you have one), add 1 stick softened butter and 3/4 cup sugar.
  14. Beat the butter and sugar for about three minutes, or until fluffy.
  15. Add the eggs one at a time, and vanilla, and mix until combined.
  16. Turn the speed of your mixer down to low, and add half of the dry ingredients.
  17. Add the coconut milk creamer (or cream).
  18. Mix until combined, and then add remaining dry ingredients.
  19. Add diced bacon from the frying pan to the batter mixture and mix to incorporate.
  20. Fill each cupcake tin 3/4 of the way with batter.
  21. Bake the cupcakes until golden brown, or until you insert a toothpick and it comes out clean. If you’re making mini cupcakes, this will be about 10 minutes, or 20 minutes if full-size cupcakes.
  22. Remove cupcakes to a cooling rack.
  23. In the bowl of your standing mixer, add 2 sticks softened Earth Balance.
  24. Mix on high for about 2 minutes, or until butter is whipped.
  25. Turn mixer to low and add powdered sugar.
  26. Once sugar is fully incorporated, add maple syrup, vanilla, and coconut milk creamer, and mix thoroughly.
  27. Place frosting in a piping bag (or Ziploc with one of the corners cut), and ice your cooled cupcakes.
  28. Slice candied bacon into pieces and garnish each cupcake with a piece.

    img_6467

    Photo by Analiese Trimber

  29. Serve!
Standard
Dairy-Free, Gluten-Free, Paleo

Just In Time for the Weekend: Paleo Maple Bacon Donuts

Maple bacon donuts, I love you. I love you so much, I wrote you a haiku:

“I really know now
that I can’t live without you
I think this is love”

While my poetry skills speak for themselves, I have a couple other things I need to say about these donuts. First of all, they’re gluten-free, dairy-free, AND paleo. Say what?! Yeah, you heard me.

Secondly, if you don’t have a donut pan, just make muffins. They’ll taste the same, and look a little different. Embrace your individuality.

Last thing I want to bring to your attention: I got a vegetarian to try these donuts. What? A vegetarian? Yeah. Consider that a small step for bacon-obsessed kind. She couldn’t resist the wafting smell of maple and bacon. But then again, who could? We’re all only human.

Level: Medium

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Servings: makes about 12 small donuts

Ingredients:
For the donuts
8 slices bacon, diced (yeah, baby!)
1 3/4 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking soda
1 pinch salt
1 1/2 teaspoons cinnamon
4 eggs
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla
For the glaze
1/4 cup maple syrup
2 tablespoons coconut oil, melted
2 tablespoons ghee or coconut cream

Directions:
1. Preheat oven to 350 degrees and grease donut pan.
2. Place diced bacon in a medium-sized skillet over medium heat for about 5 minutes or until fully cooked.
3. Once bacon is cooked, remove almost all pieces to paper-towel lined plate to absorb the grease.
4. With about three pieces-worth of bacon left in the pan, pour some maple syrup on it.
5. Cook for about 1 more minute. Put these caramelized pieces on a plate without a paper towel, or else they’ll stick to the paper and that will be a nightmare. Reserve these pieces as garnish.
6. Once all bacon pieces have cooled, chop up into beautiful little bacon bits, but keep the non-caramelized and the caramelized separate.
7. In a medium-sized bowl, combine all dry ingredients.
8. In a separate medium-sized bowl, combine all wet ingredients.
9. Add wet ingredients to dry, and mix in the non-caramelized bacon bits.
10. Using a spoon, fill donut pan with batter.
11. Bake for 15-20 minutes, or until a toothpick comes out clean.
12. When cool enough to touch, move donuts to cooling rack and let cool completely.
13. While donuts are cooling, combine maple syrup and melted coconut oil for the glaze.
14. Add Earth Balance, and stir until melted and fully incorporated.
15. Dip donut in glaze. This glaze probably won’t harden like the donuts you’re used to, but it will taste just as good and will adhere those caramelized bacon bits you haven’t forgotten about to the top like a pro.
16. Sprinkle caramelized bacon bits on top of donuts.
17. Eat all twelve in one sitting.

Photo by Analiese Trimber

Photo by Analiese Trimber

Standard