Apple Pancake Cupcakes with Maple Bacon Frosting

Apple Pancake Cupcakes

2 cups all-purpose flour
1 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt

1 whole apple grated (don’t worry about peeling it)
1½ cups milk (I used skim)
2 eggs
2 tablespoons unsalted butter, melted and cooled

1. preheat your oven to 400

2. Whisk together the dry ingredients and then stir in the grated apple. Set aside

3. In a separate bowl, whisk the two eggs until slightly foamy then whisk in the milk

4. Stir in the melted butter

5. thoroughly spray your muffins tins!!! I wouldn’t recommend using muffin/cupcake liners because they love to stick to them. Fill the tins up (this batter makes 12, I filled my tins up almost to the top)

6. Bake for 11-13 minutes until the cupcakes have puffed up and are firm to the touch.

Maple Bacon Frosting

1/2 cup butter softened

1 cup icing/powdered sugar

1tbsp maple syrup

1/2 tsp scant maple extract

4 strips of bacon

1. Cook bacon until crisp, drain on paper towels and then crumble

2. whip the butter with a whisk attachment on high for a few minutes

3. lower the speed and add 1/3 of the sugar. Once it is mixed it turn the speed back to high for 30 seconds

4. repeat step two with the rest of the sugar

5. mix in the maple syrup and maple extract

6. stir in 2/3 of the bacon bits (reserve the rest for sprinkling on top)

7. pipe or spread icing on pancake cupcakes