Cupcakes Part 2 - Mocha and Maple Bacon

Cupcakes Part 2 - Mocha and Maple Bacon

Congratulations to the married couple! What a beautiful wedding! We ate, we drank, we danced - it was so much fun! What's your favorite part about weddings? Mine is the wedding cake. The couple chose a simple white cake that included vanilla and chocolate cake with white icing. It made a stunning centerpiece. I provided some fun flavors to accent their cake table :) The bride had beatiful wooden rounds where the cupcakes would be displayed around the cake. She chose the tall brown cupcake wrappers, the star tip icing, and three flavors: Lemon, Mocha, and Maple Bacon. Good picks! They were all gone approximately ten seconds after they cut the cake. Here are photos from the big day along with the recipes for Mocha and Maple Bacon Cupcakes.

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If sweet and savory is your favorite combo, then these two flavors are for you. Mocha combines coffee and chocolate with espresso powder providing the coffee kick. Maple bacon needs no introduction. It's like a breakfast cupcake with bits of bacon in cake and a piece of candied bacon on top. Maple syrup gives it the cake pancake-y flavor and the icing that extra maple flavor to balance out the bacon.

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I went through a few rounds of mocha cake until I found one that I liked. Some recipes call for a cup of brewed coffee. That much liquid dried out my cake too much. Stick to instant espresso powder for lots of flavor with only a small amount of ingredients. Be sure to dissolve the espresso powder in liquid before adding it to the batter. It needs something to dissolve in so that it doesn't stay grainy. Cocoa powder seems to help the texture of gluten-free baked goods. Take a look at the crumb on this cake. It's delectable. The batter will be very dark. Looking for brown edges will not help you decide cooking time. It's best to touch the top of the cake and see if it springs back. If you touch it lightly and it makes a finger imprint, it's not done yet. If all else fails, follow the baking time exactly and be srue your oven is the right temperature. That should get you some decent cupcakes.

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Maple bacon cupcakes are a trifecta of deliciousness. The maple and bacon bits in the cupcake are so good. The bacon will almost certainly sink to the bottom of your cake, but it will flavor the cake regardless. I never make maple icing, because I will eat the entire container with a spoon! If you have any leftover after making your cupcake be sure to save it for a treat later or even a nice flavoring for your coffee.

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It was so much fun to make these beautiful treats for a beautiful wedding. I hope you try out these recipes and let me know how it goes! Enjoy!


GLUTEN-FREE MOCHA CUPCAKES

Yields: 12 cupcakes

Ingredients:

  • 1 ¼ cup gluten-free flour:
    • 26g white rice flour
    • 53g brown rice flour
    • 53g tapioca flour/starch
    • 26g corn starch
    • 5g potato flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs + 1 egg yolk
  • 2 tsp vanilla
  • 1/3 cup cocoa
  • ½ tsp espresso powder
  • ¼ cup milk
  • ¼ cup sour cream
  • Mocha Buttercream Icing (see recipe below)

Directions:

1.Add all flours, baking powder, baking soda, and salt to a mixing bowl. Whisk to combine and set aside.
2. With your stand mixer fitted with a paddle attachment, cream butter and sugar until combined and continue beating until light and fluffy.
3. Add eggs one at a time.
4. Add vanilla and mix to combine.
5. Gradually add flour mixture to the batter in three parts, mixing between each one.
6. Add milk and sour cream. Mix to combine.
7. Let batter rest while your oven preheats to 350 F.
9. Line a cupcake tin with cupcake wrappers and fill each tin about 3/4 full.
10. Bake approximately 20 minutes or until firm and golden brown on top.
11. Let cake cool completely at room temperature.
12. Frost cake with Mocha Buttercream Icing.


Mocha Buttercream Icing

Ingredients:

  • ½ cup butter
  • ½ cup vegetable shortening
  • ½ cup cocoa powder
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp espresso powder
  • 3 Tbsp milk

Directions:

1.With your stand mixer fitted with the whisk attachment, whisk butter and shortening on medium speed until light and fluffy.
2. Add cocoa powder and mix to combine.
3. Gradually add powdered sugar about 1 cup at a time with the mixer on low speed, mixing well between each cup.
4. Combine espresso powder and milk in a separate bowl.
5. Add espresso milk to the icing. Mix to combine.
6. If when you run a spatula through it, your icing has lots of air bubbles, beat icing with the paddle attachment at medium speed for a few seconds to remove some of the air that was whipped in.


GLUTEN-FREE MAPLE BACON CUPCAKES

Yields: 12 cupcakes

Ingredients:

  • 1 ¼ cup gluten-free flour:
    • 26g white rice flour
    • 53g brown rice flour
    • 53g tapioca flour/starch
    • 26g corn starch
    • 5g potato flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs + 1 egg yolk
  • 1 tsp vanilla
  • 2 Tbsp maple syrup
  • ¼ cup milk
  • ¼ cup sour cream
  • 1/4 cup candied bacon, chopped (see recipe below)
  • Maple Buttercream Icing (see recipe below)

Directions:

1.Add all flours, baking powder, baking soda, and salt to a mixing bowl. Whisk to combine and set aside.
2. With your stand mixer fitted with a paddle attachment, cream butter and sugar until combined and continue beating until light and fluffy.
3. Add eggs one at a time.
4. Add vanilla and maple syrup. Mix to combine.
5. Gradually add flour mixture to the batter in three parts, mixing between each one.
6. Add milk and sour cream. Mix to combine.
7. Gently fold the candied bacon into the batter.
8. Let batter rest while your oven preheats to 350 F.
9. Line a cupcake tin with cupcake wrappers and fill each tin about 3/4 full.
10. Bake approximately 20 minutes or until firm and golden brown on top.
11. Let cake cool completely at room temperature.
12. Frost cake with Maple Buttercream Icing.


Candied bacon

Ingredients:

  • 1 package of bacon
  • 1/3 cup brown sugar

Directions:

1.Preheat oven to 325 F.
2. Combine bacon and brown sugar in a bowl.
3. Mix to coate the bacon in brown sugar.
4. Line a baking sheet with foil. Add strips of bacon side-by-side, not overlapping.
5. Place a second piece of foil atop the bacon. Stack a second baking sheet on top to keep the bacon flat while cooking.
6. Bake for 20 minutes or until golden brown and just starting to crisp at the edges.
7. Let cool completely.
8. Chop 1/4 cup for the cupcakes.
9. If desired, slice 3 pieces into quarters to top each cupcake with a small piece of candied bacon.


Maple Buttercream Icing

Ingredients:

  • ½ cup butter
  • ½ cup vegetable shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 3 Tbsp maple syrup
  • pinch of salt
  • 3 Tbsp milk

Directions:

1.With your stand mixer fitted with the whisk attachment, whisk butter and shortening on medium speed until light and fluffy.
2. Gradually add powdered sugar about 1 cup at a time with the mixer on low speed, mixing well between each cup.
3. Add vanilla, maple syrup, and salt. Whisk to combine.
4. Add milk if needed.
5. If when you run a spatula through it, your icing has lots of air bubbles, beat icing with the paddle attachment at medium speed for a few seconds to remove some of the air that was whipped in.