BACON MAPLE CUPCAKES

(2 dozen)

FOR THE CUPCAKES:

• 1 box white cake mix plus ingredients called for on the box

• ½ teaspoon ground cinnamon

• 1 ½ teaspoons vanilla extract

• 3 ½ tablespoons maple syrup

FOR THE FROSTING:

• 1 cup unsalted butter softened

• 4 cups powdered sugar

• ½ teaspoon salt

• ¼ cup maple syrup

• 1 teaspoon vanilla extract

• 6 slices bacon, cooked til crispy

1. Preheat the oven to 400°F and line a cookie sheet with non-stick foil. Lay the 6 slices of bacon onto the foil and then bake for 15 minutes until the bacon is crispy. Remove from the oven and transfer the bacon onto paper towels to soak up the grease. Set aside.

TO MAKE THE CUPCAKES:

2. Lower the oven temperature to 350°F or whatever temperature the boxed cake mix calls for and line a muffin tin with paper liners. Prepare the cake batter as instructed on the box, and then mix in the cinnamon, vanilla, and maple syrup in mix until well combined.

3. Pour the batter into the muffin tin, filling each cup ⅔ of the way full, and bake for the suggested amount of time on the box. Remove cupcakes from oven when inserted toothpick comes out clean. Let cool completely before frosting.

TO MAKE THE FROSTING:

4. Beat the softened butter in a large mixing bowl until it is creamy. Then mix in the powdered sugar, salt, maple syrup, and vanilla until well combined. To get the right consistency, add more powdered sugar to make the frosting thicker or a little milk to make it thinner if needed. Now frost the cupcakes.

5. Crumble the bacon strips or break into small pieces into small pieces and then gently press the pieces of bacon onto the frosting to make them stick. Serve and enjoy!