Cupcakes with maple syrup and bacon

Ingredients:

Cupcakes

• 1 cup premium flour
• 1 tbsp. cake flour
• 1 pack 110 g of mixture of quick share vanilla pudding
• 1 teaspoon baking powder
• 1 tbsp. potato starch
• 1 teaspoon cinnamon
• 1 tsp. grated nutmeg
• 0.5 tsp salt
• 110 g butter, room temperature
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1.5 tsp vanilla extract
• Protein of 4 large eggs, room temperature
• 1/4 tbsp. maple syrup
• 0.5 cups low-fat cream, room temperature
• 0.5 cup chopped fried bacon (5 strips)

Cream

• 220 g of cream cheese, room temperature
• 2 tbsp (30 g) butter, room temperature
• 2 cups sifted powdered sugar
• 1/4 tbsp. maple syrup
• 2 tsp ground cinnamon
• 3 strips bacon, fried and chopped (optional)

Preparation:

1. Preheat oven to 160°C. Line a 12-cup metal muffin pan with paper liners. Make cupcakes. In a bowl, whisk together the flour, pudding, baking powder, potato starch, cinnamon, nutmeg and salt.
2. In a separate bowl, beat the butter and sugar with a mixer on low speed until combined, 6-8 minutes. Gradually beat in the vanilla and egg whites. Scrape down the sides of the bowl; continue beating until light and fluffy. Add the flour mixture in 3 additions, alternating with the maple syrup and cream, mixing thoroughly after each addition. Add the flour mixture last. Combine all ingredients; do not overbeat. Stir in the bacon.
3. Pour the batter into the prepared pan, filling each cavity three-quarters full. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Cool completely.
4. Meanwhile, prepare the cream. Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the powdered sugar, maple syrup, and cinnamon; mix well. Pipe the frosting onto the cooled cupcakes; top with bacon bits, if desired.