This recipe came in a dream…I jest but you get the gist. I love bacon, I love maple syrup and pecans go well with both so it only seemed to make sense for this concoction to come about. Equally I scoured the web for a fair while and couldn’t find anything like this which left me with a challenge! These are delicious because of the contrasting flavours which marry so well together, what’s more they really feel like a treat and always get a great reaction. Feel free to mess around with the recipe, suggest any changes or shamelessly devour an entire batch…Happy Baking Bacon-ettes!
First of all you can start the day before for these (if you have the time – if not just pop the brittle topping in the freezer to speed up the setting process). The topping is a great selection of flavours however I made it by sheer fluke before setting up my blog and stupidly didn’t write down the recipe; consequently this batch didn’t taste as great as the original…let me know if you can get it to set with more structural integrity! You can make the pancakes and cupcakes on the day you intend to give them to people, but I would suggest either refrigerating them or keeping them somewhere cool so they don’t droop!
- 80g Stork
- 280g Caster sugar
- 240g Plain flour
- 1tbsp Baking powder
- 1/4tsp Salt
- 240ml Semi-skimmed milk
- 2 large eggs
- 50g roasted & chopped pecans
- 2tbsp maple syrup
- 160g Butter or Willow
- 500g Icing Sugar
- 2tbsp Maple Syrup (or more depending on your taste request)
Baby USA Pancakes
- Recipe here on BBC Good Food
Pecan, Bacon & Maple Topping
- 50g pecans
- 6 rashers of streaky bacon
- 2 or 3 tbsp maple syrup
- Cook off the bacon
- Chop the pecans
- Place everything in a saucepan and bring to the boil
- Keep simmering on a low heat until most of the maple has caramelised to the bacon and pecans.
- Pour in to a greased tin and refrigerate.
- Make the pancake mix as stated by the BBC Good Food website
- Once it has rested a while heat your an and wipe with a buttery piece of kitchen roll or as I do; melt come butter and use a pastry brush to refresh the butter pan after each batch of mini pancakes
- Make small dollops in the pan and allow plenty of space in between – I found a dessert spoon is the perfect amount
- Remove form the pan and place on kitchen roll to cool completely.
- Set aside for when you assemble the cupcakes.
- This reciped should reap more than enough but this means you can have a few misake batches or ‘convenient’ edible imperfections
- Preheat the oven to 190degrees and line one 12 hole muffin tin with paper cases
- Lay out the pecans on a tray and place in the oven for 10mins.
- Make the cupcakes by placing all the dry ingredients including the stork in to a food processor and mixing until it resembles fine breadcrumbs.
- Now is the time to add the pecans – this ensures they won’t sink in the cakes.
- In a jug mix the egg, milk and maple syrup until combined.
- Gradually pour in to the food processor, set to slow.
- Scrape down the edges, crank up to medium and mix.
Method Maple Frosting
- Beat the butter until soft in a food processor
- Add the icing sugar gradually.
- Now add the maple syrup and beat further until everything is all combined and smooth – add more syrup if you prefer a stronger flavour but don’t overdo it…remember there’s maple in the cke and topping too!
- Put in to a piping bag ready to frost each cake.
These cakes are quite an effort to make and do involve many different components, however it is SO worth it. Once you’ve tasted one of these cakes you will seek to find more events to make them for.
Have fun giving them a go, I plan to experiment a bit more with controversial flavours this year…and I promise it won’t always include bacon..although it may do quite a bit
Love ZoBird xxx