♥ Recipes from Last Night

Recipes From Last Night – Maple But­ter­milk Pan­cake Cupcakes with Candied Bacon!


Maple But­ter­milk Pan­cake Cupcakes

From Coun­try Liv­ing Magazine

Ingre­di­ents:

  • 1/2 cups flour
  • 2 tea­spoon bak­ing powder
  • 1 tea­spoon bak­ing soda
  • 1/2 tea­spoon salt
  • 3/4 tea­spoon ground ginger
  • 1 stick or
  • 1/2 cup unsalted but­ter, softened
  • 1/2 cup light-brown sugar
  • 2 large eggs
  • 1 1/4 cups maple syrup
  • 2 tea­spoons vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup wal­nuts or pecans, finely chopped

Prepa­ra­tion:

Pre­heat your oven 350 degrees . Sift the flour, bak­ing pow­der, bak­ing soda, salt, and gin­ger together. Set aside. Beat the but­ter and sugar on medium speed in a large bowl until they are fluffy. Add in eggs, syrup and vanilla. Mix until blended. Then mix in the flour mix­ture alter­nat­ing with the but­ter­milk. Do about one-third of the flour and then one-third of the but­ter­milk, and so on. Add the nuts if using. Fill muf­fin or cup­cake tins, either lined or but­tered, accord­ing to your pref­er­ence. Cook for approx­i­mately 20 min­utes or until your tester comes out clean. Cool totally and then ice with Maple-Butter Frosting.

Maple-Butter Frost­ing Recipe

Ingre­di­ents:
  • 1 cup of soft­ened, unsalted butter
  • 3 ounces of cream cheese, also softened
  • 2/3 cup of dark-brown sugar (I use golden)
  • 1/4 tea­spoon salt
  • 3/4 cup of maple syrup
  • 3/4 tea­spoon of vanilla extract
  • 1 cup of con­fec­tion­ers’ (icing) sugar

Direc­tions:

Beat the soft­ened but­ter, cream cheese, brown sugar and salt in a medium-sized bowl until fluffy. Once again, it is crit­i­cal that your ingre­di­ents be softened.
While you keep beat­ing, add both the maple syrup and the vanilla.
Slowly add the con­fec­tion­ers’ sugar and grad­u­ally increase the speed to high. Con­tinue beat­ing until the icing is fluffy.
Chill the maple-butter frost­ing for one hour before using.

Can­died Bacon

Adapted from Bon Appetit Octo­ber 2010

Ingre­di­ents:

  • 4 bacon slices
  • 2 table­spoons maple sugar, divided
  • Prepa­ra­tion:
    Pre­heat oven to 400°F. Line rimmed bak­ing sheet with foil. Place rack in cen­ter of foil. Lay bacon slices on rack. Sprin­kle 1 table­spoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 min­utes. Sprin­kle remain­ing 1 table­spoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 min­utes longer. Remove from oven. Pre­heat broiler. Broil bacon until sugar on top bub­bles thickly, watch­ing closely to pre­vent burn­ing, 1 to 2 min­utes. Cool bacon com­pletely on rack. Cut into 1/4-inch dice.

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    One thought on “Recipes From Last Night – Maple But­ter­milk Pan­cake Cupcakes with Candied Bacon!

    1. This is a good blog message, I will keep the post in my mind. If you can add more video and pictures can be much better. Because they help much clear understanding. 🙂 thanks Lidaksum.

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