Maple Bacon Beer Cupcakes

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• Step 1

  Heat the margarine over medium-high heat. Sauté the bacon until crispy, about three minutes on each side. Allow the butter to get foamy and start to brown. Transfer bacon to a plate to cool, letting excess margarine drip off. Set aside. Reserve 3 tablespoons of the bacon-infused browned butter for the batter, then pour the rest into an airtight container and refrigerate to solidify.

• Step 2

  Preheat oven to 350°F. Fill a cupcake pan with liners.
  Pour the beer and vinegar in a stand mixer or regular mixing bowl. Stir in the sugar, 3 tablespoons reserved browned butter, maple syrup, canola oil, and vanilla extract.

• Step 3

  Sift in the flour, cocoa powder, baking soda, and salt, and mix until just combined. The batter should be thick, but pourable.

• Step 4

  Using a cupcake scoop or measuring cup, fill each liner ⅔ full. Bake for 18 minutes, or until the tops are firm and a toothpick comes out clean. Let sit in the pan on the stove for 3-4 minutes, then move to a cooling rack to cool completely.

• Step 5

  Cream together the bacon-infused browned butter, margarine, and shortening in a stand mixer or with handheld beaters. Add the maple syrup and milk. Gradually mix in the powdered sugar and beat the frosting until light and fluffy, 6-8 minutes.

  Pipe or spread the frosting on the cupcakes. Slice cooked and cooled bacon into 1-inch pieces for garnish.

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