Yes, please.

Is there nothing that bacon does not make better?!? (Besides your cholesterol, of course). These look amazing...must...make...them.

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Ingredients

• Butter Cake:
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 large eggs
• 3 cups all-purpose soft-wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract
• Paper baking cups
• Vegetable cooking spray

• Maple Frosting:
• 1 cup butter
• 1 (16-oz.) package dark brown sugar
• 1/2 cup evaporated milk
• 1/4 teaspoon baking soda
• 1 tablespoon light corn syrup
• 4 cups powdered sugar
• 2 teaspoons maple flavoring
• Toppings:
• 12 cooked bacon slices, broken to pieces

Preparation

Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

To prepare frosting, melt butter in a heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat, and let cool. Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric mixer until creamy. Stir in maple flavoring. Beat at high speed 2 minutes or until creamy. Icing firms up quickly, so use immediately. Makes 3 cups.

Frost each cupcake with Maple Frosting using metal tip no. 2D. Top each with bacon.

Note:

The experts at Dreamcakes say that it's the baking soda in the frosting helps prevent the caramel from becoming grainy.

Originally from: http://www.yummly.com/recipe/external/Maple-Bacon-Cupcakes-MyRecipes-242018

Buon Appetito!