Ingredients
2 1/3
cups all-purpose flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1
cup butter or margarine, softened
1
cup sugar
3
eggs
2
tablespoons maple-flavored syrup
1
teaspoon vanilla
1
cup milk
3/4
cup crumbled crisply cooked maple-flavored bacon (9 slices)
1
can Betty Crocker™ Rich & Creamy vanilla frosting
24
butterscotch candies, unwrapped
Black decorator sugar, if desired
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking powder, salt and cinnamon; set aside.
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in maple syrup and vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir bacon into batter.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
Use one can of Betty Crocker™ Rich & Creamy Vanilla Frosting. Frost cupcakes to look like the white of a sunnyside-up egg. For yolk, press 1 butterscotch candy in center of each cupcake. Sprinkle with black decorator sugar for pepper.
