Bacon cupcakes are delicious. I know it sounds weird, but when combined, bacon, maple syrup, and salt make a to-die-for cupcake that is suitable for any occasion.

Ingredients:

4 1/2 tbsp butter, room temperature

1/2 tbsp bacon drippings (left in the fridge to become solid)

1 egg

5 tbsp brown sugar

4 tbsp maple syrup

1 1/4 cups self-rising flour

1 tsp baking soda

1/2 tsp baking powder

Tiny pinch kosher salt

1/4 cup milk

1/4 cup of minced bacon, cooked and drained

Directions:

First, preheat the oven to 350 Fahrenheit. Then, beat the butter and solidified bacon fat until light and creamy. Next, add the brown sugar and maple syrup and beat well until combined. Then, add the egg and beat until incorporated. Meanwhile, sift the flour, salt, baking soda, and baking powder together in a separate bowl. Then, add about a 1/4 cup of the flour mixture and mix the contents. Next, add about one tablespoon of milk. Continue to alternate the dry and wet ingredients, ending with the dry. Mix until everything is combined. Next, fold in the bacon. Finally, scoop into cupcake liners and bake at 350 Fahrenheit for 18-22 minutes. Be sure to rotate the pan after the first 15 minutes for even baking.

Maple Syrup Frosting:

Ingredients:

4 tbsp of butter

2 tbsp of maple syrup

1 cup of powdered sugar

Turbinado sugar (optional, but recommended)

Coarse grain sea salt (optional, but recommended)

Directions:

First, combine the syrup and butter until combined. Then, add the powdered sugar, a bit at a time, and whip at high speeds until it is completely combined with the syrup and butter. Next, pipe or spread frosting onto the cupcakes. Finally, sprinkle on the sea salt and turbinado sugar to add the finishing touch.

Emily Cassidy is an A&E Editor for The Patriot and jcpatriot.com.