Recipe: Beer-Batter Maple Syrup Bacon Spring Break Cupcakes

I have been a fan of 2 Broke Girls since I came across the first episode. I love every character in the show, but what I love most are the cupcakes. Since the episode that Max made those beer-batter maple syrup bacon spring break cupcakes, I have been trying to recreate it, but there seems to be no standard recipe for it, and the show did not issue one. So what I was left was to experiment. Last Saturday, Joey and I decided to give it a try, and boy, we had great result. We had cupcakes with great texture and fluffiness topped with salty-sweet maple syrup and bacon frosting.

Here is the recipe that Joey and I experimented on.

Beer-Batter Maple Syrup Bacon Spring Break Cupcakes

Cupcake

1 ½ cup cake flour

2 Eggs

3 tablespoons butter

1 cup light brown sugar

1 teaspoon baking powder

1 cup beer (we used San Mig Light Lemon because it already has a great flavor, and it isn’t too strong and heavy)

½ teaspoon baking soda

Maple Syrup Frosting

¾ cup butter

2 cups icing sugar

3 tbsp maple syrup

Bacon (as much as you want)

Procedure

Cupcakes

Before you start mixing the batter, preheat the oven at 180 degrees Celsius. Now, on a clean mixing bowl, combine the cake flour, the baking powder, and the baking soda, and add a little dash of salt; then, set it aside. On a separate mixing bowl, cream the butter until it becomes pale as possible and gradually add the light brown sugar until mixed. Add ¼ of the dry ingredients you previously mixed on a separate bowl and all ¼ of the beer as well and mix well. Continue to add the remaining dry ingredients and beer alternately until all have been added to the mixture. Pour the batter into the baking pan (you can either line or grease the pan, as you wish) and bake at 180 degrees Celsius for 30 minutes or until a toothpick comes out clean.

The number of cupcakes you can create with this recipe will depend on the size of your cupcake pan. We used medium-sized cupcake baking pans, and we were able to create 15 delicious cupcakes.

After baking the cupcakes, remember to let them sit for a while to cool down. This will allow the inside of the cupcake to settle as well. If you frost them right after you remove them from the oven, the inside of the cupcake will be too wet due to the beer. Set them aside fist and work on your frosting.

Frosting

On a clean mixing bowl, cream the butter until it becomes pale as possible, then, add half of the icing sugar and 1 tbsp of the maple syrup. Mix well until blended, and add the remaining icing sugar and maple syrup. Mix until you reach your desired frosting texture.

Bacon

For the bacon, there are a lot of ways to prepare the bacon for this one. What we did was put the bacon inside the oven along with the cupcake for 30 minutes. After which, we seared the bacon on a non-stick pan until it turned golden brown and crispy.

Frosting the Cupcakes

Once the cupcakes have cooled down, you can now frost them. You can either use a spatula or a spoon and frost them freehand or you can use a piping bag. After which, top the frosting with bacon (as much as you desire). This will balance the flavor as the frosting will be a little bit too sweet; thus, you will get a salty-sweet flavor. You can also shred or cut the bacon into small pieces and mix them with the frosting (this is best if you decide to frost the cupcakes freehand as they might clog the piping bag).

Below are the photos of our result. These aren’t really great photos since these are from my Instagram account.

These are the cupcakes we set aside to let them cool down for a bit.
These are the cupcakes we set aside to let them cool down for a bit.
Frosting the cupcakes.
Frosting the cupcakes.
Our finished beer-batter maple syrup bacon spring break cupcakes
Our finished beer-batter maple syrup bacon spring break cupcakes

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