| 227g |
SCS Salted Butter (softened) |
| 224g |
Sunshine Plain Flour |
| 128g |
Cake Flour (sifted) |
| 200g |
SIS Fine Grain White Sugar |
| 4 |
Large Eggs (at room temperature) |
| 1/2 tsp |
Vanilla Extract |
| 1 tsp |
Baking Powder |
| 75ml |
Maple Syrup |
|
|
| 1. |
Preheat oven to 170℃. |
| 2. |
Whisk together the plain flour, cake flour and baking powder. |
| 3. |
In a large mixing bowl, cream together the butter and sugar with an electric mixer until pale and fluffy. |
| 4. |
Incorporate the eggs (one at a time) and vanilla extract until well combined. |
| 5. |
Fold in the flour mixture and maple syrup. |
| 6. |
Fill the cupcake tin until each cavity is 2/3 full. |
| 7. |
Bake for about 22 minutes. |
| 8. |
Once cool, you can pipe the frosting onto the cupcakes, drizzle with maple syrup and, if desired, top with crispy bacon (streaky bacon is the best). |
|
|
| Frosting |
| 1. |
Use Vanilla Italian Meringue Buttercream or good quality whipped cream. |
|
