>Maple + bacon

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In case you couldn’t tell, I’ve been on a serious vegan kick lately. It took 3+ years of baking with eggs and dairy to realize that if I just leave out the animal by-products, I can enjoy my baking, too. For the longest time, when people would come over, they’d be all like Hey, are you going to try these cookies? And I’d be all like Are you kidding? That thing will reck havoc on my innards [while sitting there staring at them creepily (and living vicariously) while they devoured my delicious creation]. But now? People are all like Hey, are you going to try these cupcakes? And I’m all Listen, I ate 7 before you arrived. Some things never change.

Maple and bacon are all the rage lately. I completely understand, because one of my favorite meals snacks is two vegan sausage patties smothered in maple syrup (with a mimosa on the side). I can imagine bacon would provide a similar, mouth watering experience, but I don’t eat anything that goes oink (or moooo). Anyways, I’ve seen maple-bacon doughnuts, maple-bacon cookies and maple-bacon cupcakes – sadly, none of them have been vegan. I’m going to have to change that.

Vegan maple-bacon cupcakes

3/4 c. almond milk
1 1/2 tsp apple cider vinegar
1/2 c. cane sugar
1/4 c. maple agave nectar
1/4 c. maple syrup
1 1/2 tsp pure vanilla extract
1/4 c. + 2 TBS coconut oil
2 c. unbleached flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder

• Combine almond milk and cider vinegar, let sit for 10 minutes – do not stir
• In separate bowl, whisk together sugar, agave nectar, maple syrup and vanilla extract
• Slowly incorporate oil – set aside
• In separate bowl, sift together flour, salt, baking soda and baking powder
• Create a well in the center of dry mixture – pour in both bowls of wet ingredients 1/2 at a time, alternating between the milk mixture and sugar mixture
• Whisk mixture until all ingredients are incorporated (2-3 minutes)

To bake:

• Line cupcake pan with paper liners
• Fill liners 1/2-2/3 full with batter

Bake at 350 for 15-16 minutes

Recipe yields approximately 2 dozen cupcakes

Notes: If you don’t have maple agave nectar, use regular agave nectar. Do not substitute additional maple syrup for the agave nectar – you will get tough, muffin-like cupcakes (trust me, because the original recipe I wrote, and tested, called for 1/2 c. maple syrup instead of equal amounts of maple and agave).

                                        

Vegan maple frosting

1 c. non hydrogenated shortening
3 TBS maple syrup
2 TBS almond milk
1/2 tsp pure vanilla extract
2 c. confectioner’s sugar
1 dash of salt
3-4 strips of Smart Bacon (to garnish)

• Beat shortening at high speed for 1 minute
• Incorporate confectioner’s sugar 1/2 c. at a time
• Add salt and all wet ingredients

Garnish with Smart Bacon.