Did somebody say Whisky & Bacon?
Prep: 10 mins
Bake: 22-24 mins
Total Time: 35 mins
Servings: 12 cupcakes
1½ Cups All-Purpose Flour
2 tsp Baking Powder
1 Stick Salted Butter, room temp
1 Cup Brown Sugar
4 Tb Whole Milk
8 Tb Bourbon Whiskey
1 cup butter room temperature
2 tsp. maple extract
3 1/2 T. milk
3 1/2 cups shifted powdered sugar
2 T. cooked bacon finely chopped
Preheat oven to 350°
Sift together the flour and baking powder. Set aside.
In a large bowl, cream the butter and brown sugar. (2-3 minutes)
Add the eggs and milk. Mix until incorporated.
Add the Whisky and mix.
Slowly add the dry ingredients and mix until smooth.
Place liners into 2 cupcake pans. Fill liners 2/3-3/4 full.
Bake for 22-24 minutes. Or until light golden brown and cupcakes spring back to the touch.
Let cool in pans for 1-2 minutes. Then transfer to cooling racks.
Making the Frosting
Add the butter to a large mixing bowl. Mix until creamy, 2-3 minutes.
Add the shifted powdered sugar, maple extract, and milk.
Mix on low until almost completely incorporated. Turn the mixer on high and beat for another 1 – 2 minutes until the frosting becomes light and fluffy.
Add ½ cup bacon pieces to your frosting. Fold in gently.
Add the frosting into a piping bag and pipe whatever makes you happy! Sprinkle with the pieces of bacon and top with a I inch piece of bacon to be fancy!
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