In the fall, a few friends hosted a sausage fest and asked me to bring cupcakes. I thought it would be appropriate to make bacon cupcakes to fit the theme. This proved a little more difficult than I imagined.
I started with a recipe for french toast cupcakes, where you baked the bacon in the batter. This resulted in a very dry, sad, cloying maple cupcake with bacon scattered throughout. I decided then that bacon in the batter is always a bad idea. (My guess is the salt just destroys any moisture in the cake itself).
I decided to abandon maple flavoring for caramel. These turned out wonderfully! They were still sweet, but received rave reviews. Pictures below!