Maple and coconut bacon cupcakes

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!

ingredients

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)

for frosting:

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)

for cake:

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

method

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!

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