This recipe has been all over the web. The post on which I had this has a link to where I found it, but it seems to go even further back to the www.royalbaconsociety.com
To it's creator - hat's off anyway. Unusual but good!
French Toast and Bacon cupcakes
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, melted
1 tsp pure maple extract *
1/2 cup milk
Several Strips of Cooked Bacon
*Do not substitute maple syrup for maple extract. That is because an extract, a concentrated flavoring, is used to add flavor without adding other ingredients, or changing the consistency of the recipe.
1. Preheat oven to 350 degrees and line baking pan with paper cupcake cups. Fry the bacon and set aside for topping the cupcakes.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl. If you'd like some extra spice 1/4 tsp of nutmeg is also a nice addition to the cinnamon.
3. In a large bowl, whisk together liquid but cooled butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
MAPLE BUTTERCREAM FROSTING
2 cups confectioner’s sugar
3/4 cup unsalted butter, room temperature
2 Tbs pure maple syrup (NOT the fake Mrs. Butterworth type syrups)
1/2 tsp maple-flavored extract
Mix with hand mixer. Spread or drizzle on muffins and top with pieces of cooked bacon. I used a light touch, just glazing the cupcakes, which resulted in frosting left over for donuts or pastry another day. Or you can frost the cupcakes completely.