Recently, I discovered CupcakeJemma on YouTube (through one of those pesky ads, believe it or not!). She’s a British baker with her own bakery, and she’s also affiliated with Jaime Oliver. I watched a ton of her videos, and it was love – she’s funny, clever, and insanely creative. She makes baking and cake decorating youthful, fun, exciting, and accessible. I like her so much, I ordered her cook book.
That being said, there are few recipes in this world that I see and feel like I have to try. Mostly I just stick with the classics – vanilla cupcakes, chocolate cupcakes, brownies, chocolate chip cookies, and so on. I am not by any means an adventurous baker. But Jemma’s video for Maple & Bacon Cupcakes made it look so delicious that I couldn’t not try it. It’s bacon in a cupcake, and as a fan of both those things, I got excited.
The recipe is hers, but I had to do some fiddling around with it for two reasons: one, she’s in the UK, which means all her measurements are in grams and Celsius instead of cups and Fahrenheit; and two, some of the ingredients she asks for I either couldn’t get or didn’t have.
That being said, here’s her recipe the way I made it!
For the cupcakes:
Bake for about 22 minutes at 338 degrees Fahrenheit. (Weird, I know, but that’s how her oven temperature converted!)
For the maple buttercream frosting:
Once the cupcakes were cool, I prepped a decorating bag with a Wilton 1M tip and no coupler.Then I spooned some of the icing into the bag and piped on a swirl. To top them off, I sliced some extra pieces of bacon and placed them in an X shape on top.
The consistent response I got is that they’re weird, but good. The bacon inside the vanilla cupcake adds a very different texture. If you’re feeling adventurous, give these a try!
(Psst – the candied bacon is delicious on its own, too. Kind of like when your bacon accidentally touches maple syrup when you’re eating pancakes!)