Whiskey Maple Bacon Mini Cupcakes

As promised, some yummy little treats, perfect for any holiday party...or just noshing in front of the fire.

Whiskey Maple Bacon Mini Cupcakes
Petite Treats, p. 53-54.

FOR THE CUPCAKES
4 strips bacon
1/2 tsp apple cider vinegar
1/2 cup soy milk
1-1/3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/2 cup pure maple syrup
2 tbsp brown sugar
1/2 tsp vanilla

FOR THE FROSTING
1/4 cup (1/2 stick) unsalted butter
1/4 cup shortening
2 cups powdered sugar, sifted
1/4 cup soy milk
1 tbsp whiskey
2 tsp pure maple syrup
bacon bits (cooked during cupcake making)

MAKE THE CUPCAKES

1. Preheat oven to 350 degrees F and line 24 mini muffin wells with paper liners.

2. Cook the bacon in a frying pan until crispy curls form, making sure not to burn it.  Save 1/3 cup of the drippings.  Cook and drain the bacon on paper towel.  Crumble and reserve it for topping the cupcakes.  My bacon strips didn't produce 1/3 cup drippings so I supplemented with vegetable oil to get the full 1/3 cup.

3. Combine the apple cider vinegar with the soy milk in a small bowl and set aside.  Do not be surprised, the mixture will curdle a bit.

4. Sift together the flour, baking powder, baking soda, salt and nutmeg in a large bowl.

5. In a stand mixer fitted with the paddle attachment, combine the soy milk mixture, maple syrup, bacon drippings, brown sugar, and vanilla on medium speed.

6. Reduce the speed to medium-low and, with the mixer running, gradually add the flour mixture and mix until no lumps remain.

7. Using a mini ice cream scoop (or two small spoons for the scoop-and-scrape method), scoop the batter into the liners, filling each to just below the brin.

Bake until the tops area light golden brown, 18 to 20 minutes.

8. Allow to cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.

MAKE THE FROSTING

1. In a stand mixture fitted with the paddle attachment, beat together the butter and shortening on medium speed until fluffy.  If your butter is not at room temperature yet, cut it into small cubes and then blend with the shortening, will make them cream together better.

2. Add the powdered sugar and whip on medium speed for 3 minutes.  Add the soy milk, whiskey, and maple syrup and whip until creamy, 5 to 7 minutes, adding more soy milk if needed.

3. Using a pastry bag or cupcake froster, frost the cooled cupcakes.  Top with the bacon bits.

4. Store at room temperature in an airtight container for up to 2 days.

NOTES

If you don't have pure maple syrup, you can substitute whatever maple syrup you have on hand without losing flavor.

You could probably substitute the bacon with turkey bacon or fake-on as long as you use veggie oil in lieu of the drippings.

If you want to tee-total the recipe, just leave out the whiskey.  In lieu, add another 1 tsp of vanilla and 2 tsp of water.