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Food + Recipes

Sweet Potato Pie Cupcakes With Maple Bacon Frosting

January 26, 2020
Sweet Potato Pie Cupcakes With Maple Bacon Frosting

Growing up, I wasn’t that interested in sweet potato pie. My grandma, mom, and older cousins loved it because it reminded them of Mississippi and the women who made it for them.

Sweet potato pie beats the pants off  any pumpkin pie, but given a choice, I’d rather have Aunt Fannie’s chocolate meringue pie, Uncle Clarence’s German chocolate cake, or my Grandma Dorothy’s banana cake.

Sweet potato cupcakes with sugar sprinklesBut as it’s gotten harder to hold onto memories of my relatives, I’ve been craving those original family recipes.  I found it in a delicious pour-and-bake sweet potato pie batter from Mamie & Makhi’s. The founder Lois grew up in Berkeley, but her Grandma Mamie is from Mississippi, just like my family and it tastes just like I remember.

I’ve been making pies, smoothies, pop tarts, and pancakes with her batter, which led me to  these Sweet Potato Pie Cupcakes With Maple Bacon Frosting. They capture the flavor of sweet potato pie pancakes with maple syrup and bacon. I made them as mini cupcakes, because they’re so cute, and you don’t feel as guilty about eating them.

Start by making a few  pieces of thick applewood smoked bacon–the better the bacon, the better the flavor. I found a Fluffy Maple Frosting recipe on The Spruce Eats, and replaced a tablespoon of butter with a tablespoon of bacon grease. The cake recipe is from Mamie & Makhi’s website. Try the recipe and let me know what you think:

For the Frosting

  • 3 slices thick applewood smoked bacon, cooked until browned, oil reserved
  • 7 tablespoons unsalted butter
  • 1/3 cup maple syrup
  • 1/2 cup brown sugar (light or dark, packed)
  • 2 1/2 to 3 cups powdered sugar
  • 2 tablespoons light cream (or half-and-half, milk, or evaporated milk; more as needed)
  • 1/2 teaspoon vanilla extract
  • Optional: 1 tablespoon bacon fat

    1. Cook the bacon over medium heat until brown on both sides, but not burned. Blog the bacon and reserve the grease. When the bacon is cool, cut crosswise into 1/4 inch slices.

    2. In a medium saucepan over medium heat, melt the butter with the maple syrup, bacon fat, and brown sugar. Bring to a boil while stirring constantly.

    3. Reduce the heat to medium-low and cook, stirring, for about 3 to 5 minutes, or until the brown sugar has dissolved.

    4. Remove the syrup mixture from the heat and let stand until completely cooled.

    5. Pour the cooled syrup mixture into a mixing bowl. Gradually beat in 2 1/2 cups of the powdered sugar and the evaporated milk. Add the vanilla extract and beat until smooth. Add more confectioners’ sugar or more milk, as needed to make a spreadable frosting.

    The frosting makes enough for a two-layer cake, a rectangular cake, or about 18 to 24 cupcakes.

For the Cupcakes

  • 2 cups cake flour
  • ¼ cup sugar
  • ½ teaspoon nutmeg
  • ½ teaspoon baking soda
  • 2 teaspoon baking powder
  • Pinch sea salt
  • 2-1/2 cups Mamie & Makhi’s Sweet Potato Pie Batter
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1/4 to 1/2 cup evaporated milk (only as needed)

1. Preheat the oven to 350 degrees Fahrenheit.

2. Mix all the dry ingredients together in a large mixing bowl. Combine the sweet potato pie batter, the egg and the vanilla, then fold into the dry ingredients to form a moist batter. If the batter is too thick to pour into your cupcake liners, add 1/4 cup milk, up to 1/2 cup only as needed.

3. To bake, preheat the oven to 350 degrees Fahrenheit. Bake mini cupcakes for 15 minutes, being careful not to over cook or they will be dry! Stick a toothpick into one and if it comes out clean, they’re done.

4. When the cupcakes are cool enough to handle, frost them with the Maple Bacon Frosting. Top each one with a little slice of bacon and garnish with gold decorative sugar if you like.

Makes about 6 dozen mini cupcakes

Food + Recipes

Try These Girly Bling Rings Cupcakes

August 22, 2011

Just like fashions in sunglasses, automobiles and handbags, there are definite trends in desserts.

The first dessert era I remember was age of tiramisu, followed by the crème brûlée epoque. Next came chocolate lava cakes, which oozed their way onto dessert menus everywhere and took their sweet time leaving.

The latter half of the 2000s has been the Era of the Cupcake, when the homemade treat made by moms everywhere was re-imagined as a designer sweet with a 3-inch beehive of frosting and a $3 price tag. As a dessert trend, I think cupcakes are pretty 2008 (read over), but creative homemade cupcakes will never go out of style. I like borrowing some inspiration from designer cupcakes and adding them to the homemade ones.

I remember being fascinated with Ring Pops as a kid and wanted to find a way to incorporate them in a girly cupcake. I baked white cupcakes in fluted petal baking cups and then frosted them with a lemon glaze. Then while they were still soft, I embedded the shank of a ring pop in each one and finished with a sprinkle of silver and white sugar pearls, plus pink and green sugar sprinkles to match the cups.

I have to admit, the cupcake making part was super-easy, as I used boxed cake mix and frosting mix from Trader Joe’s. I turned their white frosting into lemon glaze by substituting the juice of two lemons for the hot water called for on the box.

These Bling Ring Cupcakes are a bit over the top, but they’d be perfect for a tea or a princess party. And when I took them to work, they were appreciated by girls of all ages.

© 2011 Maria C. Hunt, aka The Bubbly Girl