Maple Bacon Whiskey

Maple syrup and Jameson’s Irish Whiskey cupcake with bacon crumbles and maple syrup & whiskey buttercream.
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup Jameson’s Irish Whiskey
3 egg whites
1 whole egg
1 teaspoon baking soda
2 teaspoons salt
1/2 cup maple syrup (use 100% pure)
4 slices bacon, cooked and chopped
  1. preheat oven to 350 degrees F
  2. whisk flour, baking soda, and salt together
  3. combine maple syrup and whiskey
  4. cream butter, gradually add sugars, until combined
  5. add eggs, beat
  6. alternate adding dry and wet ingredients, starting and ending with dry
  7. beat for approx 2 min or until smooth
  8. fill cupcake tins 2/3 to 3/4 full, and sprinkle bacon on top
  9. bake for approx 20 minutes


1 cup unsalted butter, room temperature
3 tablespoons maple syrup (100% pure)
2 tablespoons Jameson’s Irish Whiskey
2-4 cups powdered sugar
  1. cream butter
  2. add 2 tablespoons maple syrup, the whiskey, and 2 cups powdered sugar, beat until smooth
  3. add 1/2 remaining maple syrup and 1/2 remaining sugar, beat
  4. and remaining maple syrup and powdered sugar until desired consistency
posted 5/27



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