Last week was a busy birthday week in our family since C shares a birthday with her Aunt. I was on a cupcake roll after making C’s Blue Velvet Cookie Monster Cupcakes, and I decided to go pink for my Sister-in-law’s surprise treats. After being inundated this year with candied bacon everywhere I looked, I knew that I too had to jump on the band wagon and thus my Pink Velvet Cupcakes with Maple Cream Cheese Frosting and Candied Bacon were born.
For the cupcakes, I wanted to try a slightly different version than I did with the Blue Velvet, they tasted incredible but they did sink in the middle a bit for me. I found this variation of the same recipe at The Foodies’ Kitchen and decided to try it. These cupcakes looked exactly how I had wanted my Blue Velvet ones to look (well, except for the colour), and were slightly easier to put together, but they were lighter in texture and missing that oh so good buttery goodness… but still an excellent adaptation, and one I will make again.
Pink Velvet Cupcakes
Adapted from The Foodies’ Kitchen
- 2 1/2 cups cake/pastry flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tsp Wilton Rose Petal gel food colour, this gave a Dusty Rose shade to the cupcakes.
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
Preheat oven to 350 degrees and spray 2 (12 cup) muffin pans lightly with non-stick spray and line with paper cupcake liners. In a medium mixing bowl, stir together the flour, sugar, baking soda, salt and cocoa. In a large bowl, gently beat together the oil, buttermilk, eggs, food colouring, vinegar and vanilla (I did this in the KitchenAid, first (stir) speed). Add the dry ingredients to the wet and mix until smooth and thoroughly combined (KitchenAid speed 2 while combining ingredients and then speed 3 for an additional minute).
Spoon batter into prepared pans and bake 20-23 minutes or until a toothpick inserted comes out dry. Remove from pans and let cool completely before frosting.
While my cupcakes were cooling and before I made the maple cream cheese frosting, I made up 6 strips of candied bacon. To do this, I simply put 6 slices of bacon on a parchment lined baking sheet, sprinkled them liberally with brown sugar and baked them at 350 for 25 minutes. When the bacon came out of the oven, I let it cool on the parchment before chopping.
When the cupcakes were cooled, I made the frosting and piped it onto the cupcakes using a large star tip and then topped with the chopped candied bacon. These cupcakes were fabulous and any richness that may have been lacking in the cupcakes themselves was more than compensated for with this decadent frosting.
My Maple Cream Cheese Frosting
- 1/2 block (4 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter
- 1/8 tsp salt
- 1/4 cup pure maple syrup
- 2 tbsp cream (or milk)
- 3 – 3 1/2 cups icing sugar
With whisk attachment, beat the cream cheese and butter together in KitchenAid stand mixer until light and fluffy on a medium speed. Beat in the salt, maple syrup and cream and start mixing in the icing sugar about half a cup at a time until desired consistency is reached. I used a bit more as I wanted the piped frosting to hold its shape. Let beat for 4 to 5 minutes at a medium high speed to ensure no lumps and an incredibly light texture.