-1 cup butter, softened
-1 1/2 cups sugar
-4 large eggs
-3 cups All Purpose Flour
-1 tablespoon baking powder
-1 teaspoon salt
-1 cup milk
-2 teaspoons vanilla extract
-12 paper baking cups
-vegetable cooking spray
-1 cup butter
-1 pound dark brown sugar
-1 cup evaporated milk
-1/4 teaspoon baking soda
-1 tablespoon dark corn syrup
-4 cups powdered sugar
-2 teaspoons maple flavoring
-few pieces of Wright Brand Maple Flavored Bacon for topping
1. Pre-heat oven to 350 degrees.
2. First, beat 1 cup of softened butter and 1 1/2 cups of sugar at medium speed until smooth. Be sure to scrape the sides of the mixing bowl every few minutes.
3. Add 4 eggs, one at a time, blending well after each egg.
4. Combine 3 cups of All Purpose Flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Add this mixture to the batter, alternating between flour mixture and 1 cup of milk as you mix. Blend well.
5. Stir in 2 teaspoons of vanilla extract to mixture.
6. Place paper baking cups into greased (vegetable cooking spray) cupcake baking tin.
7. Spoon batter into cups, filling about 2/3 full.
8. Bake for 12-15 minutes, or until a toothpick comes out clean from the center.
9. Next, make the frosting. Melt 1 cup of butter in a medium sauce pan over medium heat.
10. Add 1 pound of dark brown sugar to saucepan, stirring constantly.
11. Stir in 1 cup of evaporated milk, 1/4 teaspoon of baking soda, and 1 tablespoon of dark corn syrup. Bring this to a boil, stirring occasionally.
12. Gradually add in 4 cups of powdered sugar to carmel the mixture.
13. Pour this mixture into a mixing bowl, and mix at medium speed with an electric mixer until creamy.
14. Stir in 2 teaspoons of maple flavoring and mix for about 2 minutes.
15. Top cupcakes with frosting and add a few crumbles of bacon to top them off and serve.
Makes about a dozen cupcakes.
Steven Brooks is the Executive Chef at Springdale Country Club. Chef Brooks offers monthly cooking classes at the club.
Shot in the home of Ms. Susan Chase.