For the cupcakes:
4 strips bacon
½ tsp. apple cider vinegar
½ c. soy milk
1⅓ c. all-purpose flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
⅛ tsp. ground nutmeg
½ c. pure maple syrup
2 Tbs. brown sugar
½ tsp. vanilla extract

For the frosting:
¼ c. (½ stick) unsalted butter
¼ c. shortening
2 c. powdered sugar, sifted
¼ c. soy milk
1 Tbs. whiskey
2 tsp. pure maple syrup
Bacon bits (cooked during cupcake making)


For the cupcakes: Preheat the oven to 350°F and line 24 mini muffin wells with paper liners. Cook the bacon in a frying pan until crispy curls form, making sure not to burn it. Save ⅓ cup of the drippings. Cool and drain the bacon on a paper towel. Crumble and reserve it for topping the cupcakes. Combine the apple cider vinegar with the soy milk in a small bowl and set aside. Sift together the flour, baking powder, baking soda, salts and nutmeg in a large bowl. In a stand mixer fitted with the paddle attachment, combine the soy milk mixture, maple syrup, bacon drippings, brown sugars and vanilla on medium speed. Reduce the speed to medium-low and, with the mixer running, gradually add the flour mixture and combine until no lumps remain. Using a mini ice cream scoop, scoop the batter into the liners, filling each to just below the brim. Bake until the tops are a light golden brown, 18 to 20 minutes. Allow to cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.

For the frosting: In a stand mixer fitted with the paddle attachment, beat together the butter and shortening on medium speed until fluffy. Add the powdered sugar and whip on medium speed for 3 minutes. Add the soy milk, whiskeys and maple syrup and whip until creamy, 5 to 7 minutes, adding more soy milk if needed. Using a pastry bag or cupcake froster, frost the cooled cupcakes. Top with the bacon bits. Store at room temperature in an airtight container for up to 2 days.


Makes 24


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