Sweet Corn, Maple, and Bacon Cupcakes21

Posted by in Advanced Techniques, Experimental Recipe (Sunday September 23, 2007 at 8:29 pm)

sweet corn cupcakes with maple cream cheese frosting

I didn’t have high hopes for these cupcakes. In fact after the four failed attempts at maple candy this weekend and tasting the delicious Whiskie Bits cupcakes, I started to get a little depressed. I tasted the baked cake on its own and while it tasted fine, I wasn’t very excited it about it. Well in the end, I ended up loving the cupcake – it ended up being more than the sum of its parts.

The cake is light, almost angel food texture, with juicy, chewy corn kernels scattered throughout. The frosting is very creamy with a nice tartness. Taken together with some maple candy and bacon…. Yum! I was pleasantly surprised with this combination, now to see how they go over at work tomorrow.

Update: The cupcakes went fast and seemed to go over quite well. I shouldn’t have underestimated the appeal of bacon!

Homemade Maple Sugar Candy

I got the recipe from the Ohio State University website, fact sheet F-46-02. I tried the “Crunchy” Hard Maple Sugar Candy and the Molded Soft Sugar Candy. The hard, crunchy stuff tasted a lot like the maple sugar candy I used to get in Vermont, but I couldn’t mold it or make it into anything very good looking. The molded, soft stuff didn’t quite pan out I like I had hoped, but I did manage to get it into small disks. Attempt at your own risk.

cooked maple sugar
stirring the maple sugar

Sweet Corn Cupcakes
20 regular cupcakes / 350 degree oven

1-1/4 cups plus 2 tablespoons all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1/4 cup grape seed oil (or any tasteless vegetable oil)
4 egg yolks
1/4 cup water
1 tablespoon maple syrup
5 egg whites
1/4 cup sugar
1/4 teaspoon cream of tarter
1 cup corn kernels, fresh, cut off the cob

1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, water, and maple syrup. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to high and beat until ingredients are incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This will lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Gently fold in the corn kernels.
9. Scoop into cupcake cups and bake at 350 F for 20-23 minutes or until a toothpick comes out clean.

corn

Maple Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
3-4 cups sifted powdered sugar
1/4 cup maple syrup

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 3 cups of the powdered sugar and maple syrup. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

Assemble
1. Frost cooled cupcakes.
2. Top with a piece of homemade maple sugar candy or crispy bacon.

sweet corn cupcakes with maple cream cheese frosting

21 comments for Sweet Corn, Maple, and Bacon Cupcakes »

  1. your recepies are so sweet ! I don’t know which one to choose to start with cupcakes …You have a really beautiful blog , excuse my english , but I’m french ! Well, I’m going to read carefully your advices before starting !

    Comment by emilie — September 23, 2007 @ 11:17 pm

  2. More bacon cupcakes! YAYNESS! I did a maple bacon cupcake a while back and it was so amazingly tasty! But I love the addition of sweet corn here, it’s a such a clever choice to take. With this cupcake even more people will learn about the awesomeness of bacon in baked goods! Props C!

    Comment by Garrett — September 24, 2007 @ 12:04 am

  3. wow those sounds amazing! surprisingly, corn desserts are typically my favorite…so i can’t wait to try these. at my work, we do an incredible corn based chocolate dessert, but corn cupcakes, so comforting!

    Comment by monica — September 24, 2007 @ 2:58 am

  4. Sweet Jesus! All my favorite things together, and then in a cupcake?! You never cease to amaze, thank you for sharing this recipe.

    Comment by Mari — September 24, 2007 @ 5:50 am

  5. Last comment won’t seem to take on this computer. On my laptop now, just love these cupcakes of yours! I agree, bacon on or in a cupcake is great. People don;t realize how it compliments desserts so well. :)

    Comment by Garrett — September 24, 2007 @ 6:53 am

  6. Oh my! I love the idea of using corn in a sweet cupcake. And the bacon! Oy!

    Comment by rachel — September 24, 2007 @ 7:07 am

  7. WOW – this hits all my favorite flavors! I’m heading out to buy all the ingredients today. Thanks so much!

    Comment by Primethyme — September 24, 2007 @ 8:07 am

  8. These look fantastic! Especially since I’ve been nibbling on the new Vosges chocolate bacon bar lately. I wonder if part of the difficulty with the maple sugar candy was due to Bay Area dampness? Not that there’s not humidity in Ohio or Vermont but it is different… just a thought!

    Comment by Leah — September 24, 2007 @ 8:52 am

  9. Hi,

    I made mini Red Velvet cupcakes a while back, as I love the cake and thought the cupcakes would be adorable, and took them to a church get-together. But two of the kids who tried them thought they tasted “weird.” Most of the adults didn’t try them at all. I was so hurt! Could you please look at the recipe and see what could be so off-putting? It’s a little different than yours. Let me know and I’ll email the recipe to you. Thanks!

    Comment by GreenGrasshopper — September 24, 2007 @ 11:35 am

  10. Wow, bacon – the kind that you eat with eggs and pancakes in the morning? B/c I honestly never imagined bacon going on a cupcake….weird, but I think I’ll try it.

    Comment by SF — September 25, 2007 @ 12:14 pm

  11. You always come up with the most interesting things!

    Comment by Kristen — September 25, 2007 @ 8:17 pm

  12. Is there any other recipe for frosting that wont melt under the hot weather since I live in a tropical country.

    Thx.

    Comment by Lin — September 26, 2007 @ 7:56 pm

  13. Have you heard of the maple-bacon doughnut baked by Voodoo Doughnuts in Portland? I don’t eat bacon (anymore), but I’ve heard the doughnut is delicious.

    Comment by Georgia — September 26, 2007 @ 8:22 pm

  14. I have been scratching my head for a finger food reception and this cupcake would be the perfect addition to a southern themed party. Very creative Cheryl! You are right, bacon makes the world go round!

    Comment by Helen — September 27, 2007 @ 11:13 am

  15. Forgive me if this is a dumb question, but what are the little bits of brown stuff I see in the frosting? Bacon bits or does the maple syrup not fully incorporate when you mix it in?

    Just want to know in case I find time to bake this weekend! :-)

    Comment by Jennifer — September 29, 2007 @ 11:15 am

  16. The brown bits are leftover chunks of maple sugar candy from one of my many not so successful experiments. I didn’t mention it in the recipe as I don’t expect everyone to try their hand at the candy.

    Comment by chockylit — September 29, 2007 @ 2:02 pm

  17. i just tried your recipe a while ago. IT WAS AMAZING!!! although i wasnt able to work with the eggwhites & yolks separately, i just dunked all the ingredients in a bowl all at the same time, omitted the cream of tartar, it still turned out great..thank you so much for all these great ideas! ;p

    Comment by kit — October 6, 2007 @ 6:32 am

  18. I tried these cupcakes for a neighborhood get-together this weekend, and they were a big hit! I made half the batch with bacon and half without (in case any scaredy-cats attended), but the bacon-topped cupcakes went first! I think I’ll make these again for Thanksgiving weekend — they’ll be great with leftover turkey.

    Comment by CKDexter — October 7, 2007 @ 6:00 am

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  20. I wanted to make a buffalo chicken cupcake for a recent holiday party and used this cake recipe as the base…substituting chicken for bacon, of course! I topped it with a blue cream cheese icing and drizzled a bit of hot sauce on top. I knew that I was taking a chance, but my mini buffalo chicken cupcake was a big hit. People oftentimes see cupcakes and expect sweet, but my savory experiment panned out and I plan to play around some more…

    Comment by vanillabeansandlavender — December 27, 2010 @ 2:52 pm

  21. This actually answered my situation, thanks!

    Comment by Ice Cream Sandiwch Cake — June 20, 2011 @ 7:18 am

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