Gluten-free Bacon Cupcakes with Maple Butter Cream

Bacon for all occasions!

Several years ago when I was running my bakery I ran into the love of my life. He had an absolutely unreasonable obsession with bacon, which I found pretty charming at the time. Because of my endearing feelings for this individual I decided that as a baker I would do what I had told myself I would never do: create a bacon cupcake. I had heard of a number of people who had made bacon cakes and it seemed a little over the top in the love of the heart-stopping meat. Never the less, my early adoration of this silly man prompted me to create a bacon cupcake in his honor. 

The bacon cupcake lived on my menu only being ordered by the extreme bacon lovers and adventurous eaters. Of course MacLeod has had them for each and ever occasion even convincing friends and family to try them. One bite and the speculative looks on their faces transformed into something else, usually joy. Eating the bacon cake made you a bacon believer if you weren't already. 

After leaving my bakery behind, I had not tried to make the cupcakes again after going gluten-free. But over time MacLeod had talked the about the cake to so many friends when they came into town their only request was about trying this strange cake. So I had my opportunity to convert the bacon cake into gluten-free and the love carried through in my intestinal friendly flours. 

My warning about these amazing spicy cakes is that 1. They are in no way healthy for you, gluten-free or conventional and 2. They are seriously amazing if you give them a chance. 

MacLeod's Bacon Cupcake

Gluten-free Bacon Cupcakes with Maple Buttercream


2 C Gluten-free Flour Blend (located here)
2 tsp baking powder
1/2 tsp xanthum gum
1 1/2 tsp ground cinnamon
1/2 tsp fresh grated nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 eggs
1/2 C unrefined sugar
1 C rice milk
1/4 C maple syrup
1/4 C coconut oil
6 slices thick cut bacon
1/4 C reserved bacon drippings

Icing

1 C coconut oil, room temperature
2 1/2 C powdered sugar
1/4 C maple syrup, plus extra for topping

1. In a heavy skillet, over medium-high heat, cook bacon until crisp on both sides. Set pan aside and let drippings cool. When the drippings are cool measure 1/4 cup and set aside. Mince 4 slices of bacon and set aside. 
2. Combine flour, baking powder, xanthum gum, cinnamon, nutmeg, allspice and salt. 
3. In the bowl of a stand mixer add eggs, milk, maple syrup and coconut oil and blend until well combined about 2 minutes. 
4. One cup at a time, add the dry ingredients to the stand mixer bowl stirring after each addition until everything is combine. 
5. Fold in the minced bacon. 
6. Fill two cupcake tins lined (24 cupcakes) 2/3 full. 
7. Bake for 15-20 minutes or until the tops of the cupcakes are a golden brown and they spring back when touched. Remove from oven and allow to cool completely before icing. 
8. While the cupcakes cool, add the coconut oil and maple syrup the bowl of the stand mixer and whisk together. Slowly add the powdered sugar and mix slowly to not dust yourself with the sugar. 
9. Beat the mixture until it can hold a peak, adding a little more sugar if needed. 
10. Ice cupcakes, add a piece of the reserved bacon and drizzle them with maple syrup. 

Enjoy!