Name: Maple Bacon Cupcakes
Ingredients: Part I Candied bacon; 6 lengths of streaky bacon; 100 g CHELSEA soft brown sugar; Part II Cupcake; 163 g unsalted, softened butter; 125 g CHELSEA caster sugar; 32g CHELSEA dark cane sugar; 3 large free range eggs; 4 rashers of candied bacon/chopped; 156g self raising flour; Pinch of salt; 2 Tbsp whole milk; ½ tsp vanilla paste; Part III Maple Buttercream; 187g softened, unsalted butter; 425 g sifted CHELSEA icing sugar; ½ tsp vanilla paste; 4-6 Tbsp CHELSEA maple flavoured syrup

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Cupcakes

Maple Bacon Cupcakes

Preparation

Bake

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

Part I Candied bacon

6 lengths of streaky bacon
100 g CHELSEA soft brown sugar

Part II Cupcake

163 g unsalted, softened butter
125 g CHELSEA caster sugar
32g CHELSEA dark cane sugar
3 large free range eggs
4 rashers of candied bacon/chopped
156g self raising flour
Pinch of salt
2 Tbsp whole milk
½ tsp vanilla paste

Part III Maple Buttercream

187g softened, unsalted butter
425 g sifted CHELSEA icing sugar
½ tsp vanilla paste
4-6 Tbsp CHELSEA maple flavoured syrup

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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Dark Cane Sugar

A moist, dark brown sugar...

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Caster Sugar

The fine crystal of Chelsea...

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Method

Candied bacon:Rub sugar on bacon (don't cake it on!)Line baking tray with aluminium foilLine bacon up side by side170 degrees Celsius for 10 mins each side.Remove from tray immediately and put onto non-stick paper. 20 mins to cool

Cupcake:PREHEAT OVEN TO

Combine butter + caster sugar + dark sugar and mix on low speed with a paddle attachment for 30 seconds.Turn to high speed and mix for 1 - 2 minutes, until light and fluffy.Turn the mixer to low. Add one egg. Turn the mixer to high. Beat for 1 minute.Repeat process with next 3 eggs. This allows eggs to incorporate and stops separation (adding eggs to fat).Add chopped rashers of bacon (make them small bits)In a separate bowl, sift flour and salt.Turn the mixer on to low. Add this sifted mixture in slowly.Once sufficiently incorporated, add milk. Then, add vanilla.Turn up the speed a bit and mix until happy with batter look.Place in oven for 22 minutes.

Maple Buttercream:Beat the softened butter for at least 5 minutes with a paddle attachment. Get it nice and light and fluffy.Turn the mixer to low. Add half of the sifted icing sugar. Turn to high and mix for 3-5 minutes.Repeat with second half of icing sugar.Add half a tsp of vanilla.Add 4-6 tablespoons of maple syrup - one tablespoon at a time. Keep an eye on the consistency of the buttercream