These cupcakes are delicious! I made a maple vanilla cake and topped it off with a sweet maple cream cheese and smoky coconut bacon. The combination of sweet, salty, and smoky is great! Here’s the recipe!
yield: 6-8 cupcakes depending on size
for coconut bacon:
1/4 cup coconut flakes
1/4 teaspoon maple syrup
1/4 teaspoon liquid smoke (obviously, this is where the coconut bacon gets its smoky flavor. if you don’t like smokiness, reduce the amount and just add a couple drops or leave it out entirely)
1/2 tablespoon coconut aminos (or substitute low sodium soy sauce)
1/4 cup Tofutti cream cheese (room temperature)
1 1/2 tablespoons maple syrup (room temperature)
2 1/2 cups powdered sugar (more or less depending on desired consistency)
1 1/2 cups all purpose flour
3/4 cup raw sugar (or substitute light brown sugar)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soy milk (room temperature)
1/2 cup coconut oil (melted, or substitute canola oil)
2 teaspoons vanilla bean paste (or extract)
1 tablespoon apple cider vinegar
for coconut bacon: combine maple syrup, liquid smoke, and coconut aminos with coconut flakes. lay out on a parchment lined baking sheet and bake at 350F for about 8-10 minutes (mixing 2-3 times while cooking) or until golden brown.
for frosting: whisk or stir together cream cheese and maple syrup until smooth (ensure that the mixture is at room temperature). mix in powdered sugar until desired consistency is reached.
for cake: whisk together flour, sugar, baking soda, and salt, and set aside. whisk together milk, oil, vanilla, and vinegar and mix with dry ingredients. fill cupcake lined baking tray 3/4 of the way with the batter and bake at 350F for about 25 minutes or until a toothpick is clean when inserted into the cupcakes. cool cupcakes completely, top with frosting and coconut bacon, and enjoy!