Makes: 12 cupcakes
FOR THE CUPCAKES
225 grams plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
1 pinch of salt
100 grams very soft unsalted butter
100 grams soft light brown sugar
2 large eggs
75 millilitres plain yoghurt
75 millilitres maple syrup
FOR THE MAPLE BUTTERCREAM
125 grams very soft butter
300 grams icing sugar
100 millilitres maple syrup
FOR THE BACON SPRINKLES
6 rashers thin-cut streaky rindless bacon
1 teaspoon oil
Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.
Next fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.
In a bowl, combine together flour, baking powder, bicarb and salt.
Cream together the butter and sugar, using a freestanding mixer, handheld electric mixer or just a bowl and a wooden spoon. Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Again, mix well, and then add the yoghurt and maple syrup, beating and folding to give a smooth batter.
Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.
Turn the cupcakes out on to a wire rack to cool completely before icing.
To make the buttercream icing blitz the icing sugar in a food processor to remove any lumps. Then add the butter, blitz again and then add the maple syrup down the funnel with the motor running, till you have a smooth buttercream. If you sieve the icing sugar, obviously all this can be done by hand, too.
Once the cupcakes are completely cool, top with the buttercream, using the back of a spoon to make a spikey effect, and adorn with your bacon sprinkles.
Eat on the day they are made.
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