Disney Epcot Garden Festival pop up Restaurants Copy Cat Recipes
When we were eating our way around the worlds of Epcot (remember the lemon scones from England?) I wasn’t planning on getting anything in America, after all we were eating a LOT of food and why hit up my OWN country? I can get American food anytime anyplace, right?
Then I looked at the menu! BACON CUPCAKE??? I hadn’t really gotten into the whole maple bacon craze at this point (obviously I have now), but I had to at least TRY it, right? WELL the cupcake itself was NOT very good, IMO. Too dense for a cupcake, like I couldn’t even finish HALF of one it was that heavy, more like a dense muffin than a cupcake. But the Maple FROSTING was AMAZING!
ANYWAY these babies went on the list of recipes to recreate! I was MOST excited about perfecting the Maple icing, (and it’s GOOD) but I also wanted to improve upon the cupcake itself. I didn’t just want to improve it, I wanted it to actually taste GOOD!
So I’m using the Vanilla cake recipe I always use for cupcakes and adding the Maple flavoring and Bacon (I also use this recipe for these caramel spider cupcakes). BUT you can take your favorite vanilla or butter cupcake and add maple extract to it and get the same results – even a box mix if that’s what you prefer.
Now for the bacon – you can go either way – classic regular bacon cut up and placed in to the cupcake OOOORRRRR candied bacon… You’ll get more of a sweet/salty combo with the plain bacon, but I’m all about my sweets being sweet so I prefer the candied bacon – ESP for the bacon slice on top!
So??? are they any good? I seriously can NOT stop eating them! Like AMAZING… They smell divine, like the best breakfast ever, and they taste even better. I did NOT expect to like them! I ended up making 4 dozen and I swear I’ve eaten half of them myself. The kids don’t love them, but the adults all do!
- 2 C granulated sugar
- 3 1/2 C cake flour
- 1 Tbsp baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 C butter softened
- 4 lrg eggs room temperature
- 2/3 C greek yogurt or sour cream
- 1/2 C Mayonnaise
- 2 Tbsp vanilla
- 1 1/3 cup whole milk
- 1 tsp maple extract
- 8 sliced candied bacon diced
- Cream cheese maple frosting
- 8 slices candied bacon
preheat oven to 350
In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
Add the vanilla bean sugar and mix until well combined.
Add butter and mix on medium-low speed until you end up with a fine crumb
In a small mixing bowl, whisk together eggs, yogurt, mayo, vanilla and maple extract until smooth.
Add the wet ingredients to the dry ingredients and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined. The batter will be wet
Fold in half the diced candied bacon
scoop into cupcake tins and sprinkle the rest of the bacon on top
bake 14-18 mins
let cool them frost and enjoy!
Now for the frosting you can use any buttercream or cream cheese recipe you usually us and swap out the vanilla and other extracts for Maple Extract. BUT if you want MY recipe (I don’t usually give out my business recipes) it’s my super top secret buttercream!
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