Cooking Up a Hooley in the Kitchen: The Perfect Cupcake
- iIrish Admin
- November 5, 2024
- Edited 2 months ago
Table of Contents
By Katie Gagne
“It only takes one time to get hooked.”
That is what my customers who love this cupcake tell me. Ironically enough, I am more of a savory person than a sweet one; a cupcake like this satisfies both cravings.
I started making Maple Bacon Bourbon Cupcakes as a request for a 50th birthday party for a friend’s husband. Soon after, they became a hit at all types of parties, from brunches to engagement parties, and graduations. These are not technically Irish in nature, but they are delicious, and easy to make.
Maple Bacon Bourbon Cupcakes
Makes approximately 18 regular-size or 36 mini cupcakes.
Ingredients
1 Box of White Cake Mix (you can use a scratch-made vanilla batter recipe if you have one).
1 lb. Bacon cooked and crumbled
1 cup Maple Syrup divided
2 tablespoons Coarse Salt
4 Tablespoons Raw or Turbinado Sugar
¾ cup Bourbon of your choice
4 cups Prepared Vanilla Frosting or use the homemade recipe below
Frosting
4 sticks softened Unsalted Butter
1 2-pound bag of Powdered (confectioners) Sugar
1 teaspoon Salt
2 teaspoons Pure Vanilla or Vanilla Extract
1/3 cup Heavy Cream
Instructions
Prepare the cake batter and line the cupcake pans with liners.
Stir approximately half of the crumbled bacon into the batter and about ¼ cup of the Maple Syrup and ¼ cup Bourbon.
Fill the cupcakes ¾ full and bake as directed or at 350* until lightly golden brown.
Set cupcakes aside to cool completely.
To make the frosting, in a large bowl, beat the butter until creamy using a stand mixer or using a hand mixer.
Add in the Vanilla and Salt and mix until combined.
Add in the Powdered Sugar a little at a time, alternating with the Heavy Cream and mix until light and fluffy. You can add a splash of Bourbon and Syrup into the frosting.
Frost the cupcakes.
Mix the remaining Syrup and Bourbon together.
Top each cupcake with crumbled bacon.
Drizzle with Bourbon Syrup.
Sprinkle with Raw or Turbinado Sugar and a pinch of Coarse Salt.
Enjoy!!
These cupcakes are easily made without the bourbon.
See More of Katie’s Cooking Up a Hooley in the Kitchen recipes HERE
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Katie Gagne
*Katie is an English teacher at Trinity High School by day and in her “spare” time runs her own at-home baking business, Sassy’s Sweets and Oh So Much More, specializing in gourmet cakes, cookies, cupcakes, and pastries. She can be reached at [email protected] or (440) 773-4459
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