Ingredients
1
cup plus 2 tablespoons Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup butter, melted
1/4
cup granulated sugar
1/4
cup packed brown sugar
2
eggs
2
cups mashed very ripe bananas (4 medium)
1
teaspoon brandy extract
1/2
cup butter, softened
2 1/2
cups powdered sugar
3
tablespoons milk
1
tablespoon real maple syrup
1/2
teaspoon vanilla
Real maple syrup
4
to 5 slices bacon, crisply cooked, crumbled
Preparation
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
Make Banana Cupcakes. In medium bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, beat melted butter, granulated sugar and brown sugar until blended. Beat in eggs, one at a time, then bananas and brandy extract. Beat in flour mixture gradually just until blended. Fill muffin cups about 3/4 full.
Bake 25 to 30 minutes or until golden brown. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before frosting, about 30 minutes.
Make Maple Buttercream Frosting. In medium bowl, beat butter and powdered sugar until blended. Beat in remaining frosting ingredients until smooth. Frost cupcakes; garnish each with a drizzle of syrup, then sprinkle with bacon.
