Recipe: Maple Bacon Cupcakes With Duck Or Wild Boar Bacon
If you’ve ever found yourself wondering if meat has a place in the world of dessert, bacon is the answer. Paired with maple syrup, this combination has all the savory sweet, smokey and rich flavor that you could ever dream of. Personally, I think maple bacon anything is absolutely perfect for fall. This is the type of treat that I would probably never purchase at a bakery unless they had exceptionally sourced bacon. We hear from customers all the time that once they try our wild boar or duck bacon, they find themselves unable to go back to eating conventional pork! The jury’s still out on which variety of bacon is the best - let us know which one is your favorite.
Wild Boar Bacon Could Be The (Not So) Secret Ingredient
If you’ve never tried our wild boar bacon before, get ready to be obsessed. Bacon is already known for being one of the most delicious foods in existence. Our wild boars roam the forests of the Southwest, foraging their natural preferred diet of roots, nuts, berries and tubers. This gives our wild boar meat a nutty, complex flavor profile that has so much depth and dimension compared to conventional pork bacon. It’s also slightly less greasy than conventional bacon and contains more vitamins and minerals.
Duck Bacon: Your New Favorite Indulgence
Duck bacon is actually meat cut from the breast of the duck where there is a large amount of fat. Nonetheless, it’s incredibly similar in texture and flavor to more familiar varieties of bacon. Our ducks are raised in quiet, spacious barns on a small group of farms in rural Indiana. They are often raised by Mennonite or Amish farmers, and are lovingly cared for on family farms. They are White Pekin ducks, bred for their tender, mild flavored meat that is preferred by most people with an Americanized palette. This duck meat easily adapts to a wide range of flavor profiles and cuisines.
(Makes 2 dozen cupcakes)
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups coconut sugar
- 2 sticks of butter, softened
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ teaspoon cinnamon
- 3 tablespoons maple syrup
- ⅓ cup cooked wild boar or duck bacon, finely chopped
For the frosting:
- 1 stick butter, softened
- ½ cup coconut sugar, packed
- ⅓ cup maple syrup
- 2 ½ cups powdered sugar
- 2 tablespoons coconut cream
- ½ teaspoon vanilla extract
- ½ cup cooked wild boar or duck bacon, chopped
- Preheat the oven to 350 degrees Fahrenheit. Prepare 2 muffin trays by either greasing them or using cupcake liners.
- In a mixing bowl, whisk together the flour, sea salt, cinnamon and baking powder. Set aside.
- In a medium mixing bowl, use a hand mixer (or a whisk if you don’t have one) and beat the butter, coconut sugar, vanilla and maple syrup until stiff peaks form.
- Add the eggs to the butter and sugar mixture one at a time, mixing each in individually.
- Slowly and gradually, add the bowl of dry ingredients to the wet ingredients. Then, add in the milk. Continue to mix just until combined. Add the finely chopped wild boar or duck bacon to the bowl and fold in with a spatula.
- Fill each muffin cup to approximately ¾ of the way full.
- Bake in the preheated oven for approximately 20 minutes, until the cupcakes are cooked through and lightly golden brown on top. When finished baking, place the cupcakes on a cooling rack.
- While the cupcakes are baking, prepare the frosting. Heat the butter, coconut sugar and maple syrup in a saucepan over medium heat. Bring to a boil, whisking constantly.
- Reduce the heat to medium-low. Continue to stir for approximately 3-4 minutes, until the coconut sugar has dissolved completely. Remove the saucepan from the heat and set aside. Leave the mixture to cool completely.
- When completely cool, transfer the syrup and butter mixture to a mixing bowl.
- Gradually add in powdered sugar, whisking constantly (or using a hand mixer). Add in the coconut cream.
- Add the vanilla extract and continue to mix until the frosting becomes smooth and fluffy in texture. Adjust the thickness by adding more powdered sugar or coconut cream/milk as desired. Fold in the chopped wild boar or duck bacon.
- Frost the cupcakes when they are completely cooled. Top with more bacon as desired.
Don’t Hesitate To Reach Out To Our Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.