Sunnyside Up

Gazette education reporter Patrick Hogan is celebrating his last day at the newspaper today. He's leaving Cedar Rapids for New York City, so I made him maple bacon cupcakes to wish him well in his future endeavors.

I don't eat bacon, so you are going to have to judge these cupcakes for yourself. I think all the happy faces in the newsroom this morning, though, mean you'll be happy with the results.

MAPLE BACON CUPCAKES

Ingredients for the cupcakes

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup milk
• 3/4 cup crisply cooked bacon maple-flavored bacon (about 9 slices)

• 6 cups powdered sugar
• 2/3 cup butter, softened
• 1 tbsp vanilla
• 3 to 4 tbsp milk

• 24 butterscotch candies
• Black decorating sugar

In a medium bowl, mix flour, baking powder, salt and cinnamon; set aside. In a large bowl, beat 1 cup butter with an electric mixture on high for 30n seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. On low speed, alternately add flour mixture, about a third at a time, and milk, about half at a time, beating just until blended.

Fold in bacon. Divide batter evenly among muffin cups, filling each about two-thirds full.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

In a large bowl, beat powdered sugar and 3/4 cup butter with spoon or electric mixture non low speed. Stir in 1 tbsp vanilla and 3 tbsps milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.

Frost cupcakes to look like the white of a sunnyside-up agg. For “yolk,” press 1 butterscotch candy in center of each cupcake. Sprinkle with black decorator sugar for “pepper.”