1 Handed Cupcake Experiment – Maple Bacon Corn Cupcakes


Sour Cream Maple Corn Cupcakes

1 cup all purpose flour

1 cup corn meal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups sour cream

1/4 cup pure maple syrup

1/4 cup plus 1 1/3 cups maple sugar (i used reg sugar and added a bit more maple than called for)

1/4 teaspoon ground cinnamon

13 tablespoons butter, cut into pieces, room temperature

2 large eggs

2 teaspoons vanilla extract

For cake:
Preheat oven to 350°F.

Combine flour, baking powder, baking soda, and salt in medium bowl. Whisk sour cream and maple syrup in another medium bowl. Mix 1/4 cup maple sugar, and cinnamon in small bowl.

Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy. Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl. Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions. Pour into cups.

Bake about 15 min. Cool.

Maple Meringue Buttercream
2 large egg whites, at room temperature for 30 minutes
Scant 1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 tablespoons maple sugar ( i used reg sugar)
2/3 cup pure maple syrup (preferably Grade A dark amber)
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened

Special equipment: a candy thermometer (i didnt use one)

Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer (use a hand mixer) at medium speed until they just hold soft peaks. Add maple sugar 1 teaspoon at a time, beating, and continue to beat until whites just hold stiff peaks.

Boil syrup in a small heavy saucepan over moderate heat, undisturbed, until it reaches soft-ball stage (registering 238 to 242°F on thermometer), about 3 to 7 minutes. Immediately remove from heat and slowly pour hot syrup in a slow stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down side of bowl occasionally with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It’s important that meringue be fully cooled before proceeding, seriously.)

With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition. (If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in a larger bowl of ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together before beating is finished.)  it gets thick.

Candied Bacon
1/2 lb bacon slices (10 slices)
1/2 cup Demerara sugar

Special equipment: brown paper such as a grocery bag or butcher paper

Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until bacon is lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer bacon as cooked to paper towels to drain.

Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle Demerara sugar over bacon and cook over low heat, turning occasionally with tongs, until sugar is dissolved, caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize), and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to brown paper to cool.

jessica’s note:

cut into small pieces an stick them as garnish on top of the frosted cupcake.

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