If you read this blog much, you already know that baking is not my thing. But I do have a young family member in Coeur d’Alene, Idaho and baking are her forté. My sister-in-law, Teresa, and daughter-in-law, Brandie, recently opened a cupcake bakery, Sweet B Cupcakes. It is the city’s first bakery dedicated to cupcakes.

The “Good Morning, Cupcake!” – a maple buttermilk cupcake with maple butter frosting sprinkled with crispy bacon crumbles, is one of their most popular creations.

No, unfortunately, the following is not their recipe, it is just my best guess at what the delicacy may be like. I must say, it turned out pretty darn good for a non-baker. Although, I did overfill the papers a bit, as you can see by the sad-looking pan below. To avoid the same ugly fate, only fill the liners 3/4 full with the batter. I have reflected that in the written recipe below.

I also didn’t want to wait for the bacon drippings to solidify in the refrigerator, so I set them in an ice bath (also pictured below) as I minced and crumbled the bacon. The drippings were ready to go as soon as I was done with that easy task.

Marissa (and Dave for that matter) turned up her nose at the idea of bacon on cupcakes, but she (and he) changed her tune upon the first bite. These are really super yummy and would be a wonderful change from the same old muffins at a breakfast or brunch.

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