You've heard of breakfast for dinner - this is breakfast for dessert!
So I found this recipe at Pressed Down, Shaken Together on a blog hop, and it just sounded so intriguing. Maple. Bacon. Cupcakes?! I decided I had to give it a go, and here it is, gluten free.
SPH Gluten Free Maple Bacon Cupcakes
1 box Betty Crocker Gluten Free Yellow Cake mix (you could use regular cake mix, too)
1 3-oz. box Jell-o Vanilla Instant Pudding
1/2 cup oil or melted butter
1/2 cup maple syrup
1 container Betty Crocker Rich & Creamy Vanilla Frosting
2 T. maple syrup
8 slices of bacon, snipped, crisped and drained
Preheat oven to 350 degrees. Line muffin tins with cupcake papers.
In mixer bowl, combine cake mix and instant pudding. In a small bowl, beat eggs. Add oil and maple syrup. Add to cake mix in mixer, and beat until smooth. Fill muffin cups 2/3 full with cake batter and bake about 20-23 minutes. Allow to cool.
Meanwhile, whip together maple syrup and frosting. Spread over cooled cupcakes. It's a little runny, so be mindful of that. Sprinkle with crisped bacon bits.
After feeding this recipe to "the critics", it was decided that the cupcakes were better without the bacon. Maybe it was the bacon I used? We all agreed that the maple cupcakes were fantastic, so these would definitely be good "alone".
Try them for yourself, and see what you decide. Enjoy!