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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Maple Buttercream Cupcakes with Bacon Sprinkles (Nigella Lawson) Recipe

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This recipe for Maple Buttercream Cupcakes with Bacon Sprinkles (Nigella Lawson) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cupcakes:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup very soft unsalted butter
2/3 cup soft light brown sugar
2 large eggs
1/3 cup plain yogurt
1/3 cup maple syrup

Maple Buttercream:
1 stick very soft butter
2 cups confectioners sugar
7 tablespoons maple syrup

Bacon Sprinkles:
6 rashers thin-cut streaky rindless bacon
1 teaspoon oil

Directions:
Directions:
Preheat the oven to 350ºF and line a 12-cup tin with paper cases.
Next fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.
In a bowl combine together flour, baking powder, bicarb and salt.
Cream together the butter and sugar, using a freestanding mixer, handheld electric mixer or just a bowl and a wooden spoon. Then beat in one egg, followed by half of the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Again, mix well, and then add yogurt and maple syrup, beating and folding to give a smooth batter.
Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a cake tester comes out clean.
Turn the cupcakes out on to a wire rack to cool completely before icing.

To make the buttercream icing blitz the confectioners sugar in a food processor to remove any lumps. Then add the butter, blitz again and then add the maple syrup down the funnel with the motor running till you have a smooth buttercream. If you sieve the confectioners sugar, obviously all this can be done by hand too.

Once the cupcakes are completely cool, top with buttercream, using the back of a spoon to make a spikey effect, and adorn with your bacon sprinkles.
Eat these on the day they are made.

Number Of Servings:
Number Of Servings:
12

 

 

 

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