Are you ready for your first Savannah souvenir recipe?
Don’t let the bacon turn you off. Just work past that mental stigma. The crunchy, salty, porkiness works so harmoniously with sweets…you just can’t understand until you take a bite. The bacon truly makes these cupcakes.
It’s like dipping bacon in maple syrup…as in, YUM
Be gratefulful we’re total spazzes around here.
These cupcakes are the result of going to the grocery store with no idea as to what ingredients you’re buying except that they need to be “uhhh fall…needs to taste like fall.”
Cinnamon and apples taste like fall. So does maple syrup…and cloves. Heavens, don’t forget the cloves.
Someone please get that seed out of there.
I don’t know why, but I have a serious thing for filling. Maybe that suggests a deeper psychological issue…like I’m feeling unfulfilled?
Or I simply dig the pleasure of biting into something delicious and finding out that it’s impregnated with something else delicious. That’s double the delicious…and when that something has frosting…and bacon… well dagum.
I’m gonna have to go with option two. I’m too full of cake to be unfulfilled.
Infusing cream cheese frosting with alcoholic beverages brings out its wild side.
Someone start a running tally of how many times bacon is pictured on Beauty & the Feast.
When it hits say… two-hundred I’ll stop.
Psh yeah right.
I highly recommend you cook with folks you loves. Especially if those folks share your innate fattitude. It’s a deeply rewarding experience.
These are cupcakes you can trust…they have Captain Bacon’s seal of approval.
That would be his approving face by the way.
Apple Filled Maple Spice Cupcakes with Captain’s Cream Cheese Frosting
for the cupcakes
Adapted from Country Living
- 2 & 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1 stick unsalted butter
- 1/2 cup brown sugar
- 2 large eggs
- 1 & 1/4 cups maple syrup
- 2 tsp vanilla extract
- 1/2 cup buttermilk
Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Fill the bottom of lined muffin cups will batter, then spoon in about 1 tbsp apple filling and cover with additional cupcake batter. Bake until a tester comes out clean, about 20 minutes. Cool completely.
For the filling
- 2 medium red and delicious apples; peeled, cored, and diced
- 1 and 1/2 tsp cinnamon
- 1/8 cup sugar
Combine all ingredients evenly in a medium-sized mixing bowl.
For Captain’s Cream Cheese Frosting
- 1 (8 oz) cream cheese frosting, softened
- 4 tbsp unsalted butter, softened
- 3 cups powdered sugar
- 2-4 tbsp Captain Morgan Spiced Rum
- 4 strips bacon, cooked and drained on paper towels
Beat the butter and cream cheese with an electric mixer until smooth. Mix in powdered sugar and rum to taste. Spread the frosting over cupcakes and crumble the cooled bacon over top.