What can be a more Canadian recipe than maple syrup and bacon! 

CUPCAKES

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 (4 ounce) box vanilla instant pudding mix
  • 1 teaspoon baking powder
  • 1 tablespoon potato starch or substitute 
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg, freshly grated
  • 12 teaspoon salt
  • 12 cup unsalted butter, at room temperature
  • 34 cup packed light brown sugar
  • 34 cup granulated sugar
  • 1 12 teaspoons vanilla extract
  • 4 large egg whites, room temperature
  • 14 cup maple syrup
  • 12 cup half-and-half, at room temperature
  • 12 cup bacon, chopped and cooked
  • FROSTING

  • 1(8 ounce) package cream cheese
  • 2 tablespoons unsalted butter, at room temperature
  • 2 cups sifted confectioners' sugar
  • 14 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 3 slices bacon, cooked and chopped (optional)

DIRECTIONS

  1. Preheat oven to 325 degrees F.
  2. Place paper liners in a 12-cup muffin tin.
  3. Prepare the cupcakes:
  4. Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
  5. In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy.Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half. mixing after each addition and ending with flour.Mix until the ingredients are just combined; do not over mix. Fold in the bacon.
  6. Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes.
  7. Cool completely.
  8. Meanwhile, prepare the frosting:.
  9. Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

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