Looking for a unique treat that is both salty and sweet? Salted caramel cupcakes with maple bacon glaze are the perfect solution. They are free of gluten, dairy, corn and nut but full of flavor.
When it comes to dessert cupcakes top the list for fun, portable and easy to eat. No need to fuss with cutting or plating.
Simple. Just the way I like it.
But if you really want to kick your cupcakes up a notch try a salted caramel cupcake base with maple bacon glaze.
The cake is properly prepared with soaked gluten free grains. The glaze is made with only four simple ingredients, including bacon grease and urefined sea salt!
The family consensus.
I thought these salted caramel cupcakes were amazing! I am a sucker for anything sweet with a pop of saltiness. Add bacon on top? You’ve got a winner. I would have gladly eaten the whole batch myself.
And I may have eaten a few for breakfast!
My husband enjoyed them, but wasn’t sure he liked quite so much bacon flavor in his cupcake.
The kids felt the same – good cupcakes, pretty strong on bacon.
You can adjust the bacon flavor to your liking by adjusting the amount of bacon grease used in the glaze. It will also depend on your bacon. Ours is quite smokey and has a very strong flavor.
Salted caramel cupcakes have a great balance of salty and sweet. They are actually good without adding any frosting or glaze.
The cake itself is soft and moist from soaking the gluten free grains. Not too dense but also not crumbly. It holds up well in little hands.
These cupcakes are gluten, dairy, nut, corn, rice, soy and coconut free. If you can’t have eggs you could use an egg replacement.
In other words they are safe for just about everyone!
Bring on the birthday parties. Salted caramel and bacon are the perfect combination for a celebration.
Are you a salty and sweet fan? Looking for a confection that’s unique and allergen friendly?
Salted caramel cupcakes with maple bacon glaze give a whole new meaning to dessert. Easy, fun, salty, sweet goodness.
- 1/4 cup amaranth or brown rice flour
- 1 cup sorghum or white rice flour
- 1/2 cup tapioca flour
- 1 cup warm water
- 1 Tbsp. lemon juice
- 1/4 cup maple syrup
- 1 tsp. organic vanilla (use corn free if allergic to corn)
- 1 1/2 tsp. unrefined sea salt
- 1 tsp. baking soda
- 1 egg or egg substitute
- 1 1/2 Tbsp. extra virgin olive oil
- 1/4 cup organic cane sugar or coconut sugar
- 2 Tbsp. melted bacon grease
- 2 Tbsp. maple syrup
- 4 Tbsp. organic cane sugar
- pinch sea salt (optional)
- Combine the amaranth, sorghum and tapioca flour. Whisk to remove any lumps.
- Add the water and lemon juice. Mix and work out any lumps.
- Cover and let sit 7-24 hours.
- Heat the oven to 325*F. Line a muffin pan with muffin cups.
- Add the syrup, vanilla, salt, soda, egg, oil and sugar to the soaked mixture.
- Beat until well combined.
- Fill muffin cups almost full.
- Bake for 45 minutes.
- Allow to cool completely before glazing.
- Combine the melted bacon grease, syrup, sugar and salt. Mix well.
- Top the cupcakes with glaze.
- Refrigerate to solidify the glaze.
- Serve at room temp or straight from the refrigerator.
- Store in a covered container in the refrigerator.
- Some or all of the bacon grease can be replaced with melted lard, butter or coconut oil to reduce the bacon flavor.
- The cupcakes freeze well. Freeze without glaze.
This post is linked to Savoring Saturdays.