Maple Bacon Gluten Free Cupcakes with Bacon Buttercream {Paleo}
User Reviews
5
Maple Bacon Gluten Free Cupcakes with Bacon Buttercream {Paleo}
Description
The recipe begins by cooking thick hickory smoked bacon until crisp, with the fat strained and refrigerated overnight to solidify for use in the frosting. Some bacon is diced finely to fold into the cupcake batter while the rest is reserved for garnish and bacon fat collection. Dry ingredients include almond flour, coconut flour, salt, and baking powder, mixed separately before combining with beaten butter, coconut sugar, maple syrup, eggs, vanilla, and maple extracts.
After mixing in the dry ingredients and bacon bits, the batter is portioned into lined muffin tins and baked at 350°F. Once baked and cooled, the frosting is prepared using softened butter, firmed bacon fat, and maple syrup, creating a savory-sweet topping that echoes the flavors inside the cupcakes. The cupcakes are best served at room temperature but hold well refrigerated.
These cupcakes offer a paleo-friendly treat that delivers unusual layers of flavor and texture, from the nut flours to the crisp bacon and sweet maple notes. They suit those avoiding gluten but still seeking rich taste and moist crumb. Storing them chilled preserves freshness, and serving right from the fridge is also enjoyable.
Ingredients
For the cupcakes:
- 8 lices hickory smoked bacon fat reserved and refrigerated over night, brand: Zaycon Foods Fresh Premium
- 2 Cups almond flour 213g
- 1/4 Cup coconut flour 26g
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 Cup butter softened to room temperature, 2 tbsp
- 1/2 Cup coconut sugar
- 1/4 Cup maple syrup 2 Tbsp, pure
- 2 egg large
- 1 tsp vanilla extract
- 1 tsp maple extract
For the frosting:
- 1/2 Cup butter softened to room temperature, 1 Tbsp
- 3 Tbsp bacon fat refrigerated
- 1/2 Cup maple syrup 2 Tbsp, pure
Instructions
- Place a large pan over medium heat, and cook the bacon untilgolden brown and crispy. Place a small strainer over top over top of a glass jar and strain the bacon fat into the jar. You will need to fat to make the frosting, but you don't want any little burned peices of bacon in it. Finely dice 4 slices of the bacon, and leave the rest intact. Set the bacon aside and place the fat into the fridge. This needs to be done the day before you plan to make the frosting, as the fat takes some time to firm up.
- Make the cupcakes:
- Preheat your oven to 350 degrees and line a muffin tin with cupcake liners.
- In a medium bowl stir together the almond meal, coconut flour, salt and baking powder until well mixed. Set aside.
- In a large bowl, beat the butter and coconut sugar on high speed using an electric hand mixer until well combined. Add in the Maple syrup, eggs, vanilla extract and maple extract. Beat until well combined.
- Add the dry ingredients, along with the 4 sliced of diced bacon, into the butter mixture and mix until well combined. Let the batter rest of 5 minutes to let the coconut flour begin to absorb the moisture.
- Spoon the batter into the muffin tin, until the liners are about 3/4 of the way full. The dough is very thick, so you'll need to spread it out to get a nice, flat top.
- Bake until golden brown, and a tooth pick inserted in the center comes out clean, about 22-23 minutes. Let cool in the pan for 5 minutes, and the transfer to a wire rack to cool completely before frosting.
- To make the frosting:
- Beat the softened butter and bacon fat in a large bowl on high speed until it is light and fluffy. Pour in the Maple syrup and beat again until fluffy and well combined, scraping the sides of the bowl down as needed.
- Place the frosting into a piping bag and pipe onto the cupcakes. Chop up remaining bacon and place on top for garnish.
- DEVOUR ***
Notes
- The recipe requires 8 slices of bacon to provide enough fat for the frosting and bacon pieces for the batter and garnish.
- Accurate measurement of almond and coconut flours is important for best gluten-free baking results.
- Store the cupcakes refrigerated and bring them to room temperature before serving, though they are also enjoyable chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Cupcakes
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 9.8g | 20% |
| Fat | 27.9g | 43% |
| Saturated Fat | 11.6g | 58% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5.6g | 28% |
| Cholesterol | 86mg | 29% |
| Sodium | 284.1mg | 12% |
| Potassium | 142.9mg | 3% |
| Fiber | 2.9g | 12% |
| Sugar | 26.9g | 54% |
| Vitamin A | 645IU | 13% |
| Calcium | 70mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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