Baconsgiving Cupcake

Baconsgiving Cupcake
Originally uploaded by kel h

I am going to "Baconsgiving" tonight (which is a celebration of all things bacon being hosted by friends of a friend). It's an odd thing for a vegetarian to go to a bacon festival, but it sounded like fun, and the challenge of making a bacon cupcake proved too strong to resist.

My friends Mike and Clare have gotten into making milkshakes, and I had a bacon maple whiskey milkshake at their house a long time ago. It sounded like a good departure point. Martha Stewart's maple cupcake recipe (which I found on 52 Cupcakes) seemed to have the most mapley goodness, so I used that with some modifications to make it more bacony. And I am always up for a good whiskey buttercream frosting (and this time I used angostura bitters instead of food coloring to take the whiteness down a notch, which I think added a nice flavor)
Ingredients
2-3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 cup (1/2 stick) unsalted butter, room temp.
1/4 cup bacon fat
8 strips of bacon
2 cups pure maple syrup,, preferably Grade B
3 large eggs, room temp
1 cup milk
1 teaspoon pure vanilla extract or seeds from 1 vanilla bean pod

Frosting

1 stick butter softented1 lb powdered sugar
1 pinch salt
1 tbsp milk
3 tbsp irish whiskey

Directions:
preheat oven to 350

Mix dry cupcake ingredients
In mixer cream butter, then add bacon fat (I broiled my bacon and poured off the fat into a measuring cup and then ran the VERY crispy bacon through the food processor to turn it into bacon crumbs)
Once its all smooth add the maple syrup
Then add eggs 1 at a time, and add vanilla
add dry ingredients and bacon and mix until combined
bake at 350 (I did mini cupcakes and it made four dozen. They cooked for around 11-12 minutes)

for the frosting
cream the butter. Add sugar. Then add milk and whiskey. Add pinch of salt and then add a bit more sugar or milk to get the right texture