Father’s Day is just around the corner, so I will be devoting the next few blogs to dads. I’ll start by mentioning another amazing FREE printable from Amanda’s Parties To Go. To get it, go LIKE her Facebook page by clicking HERE. Then, you should see a blue button that says “Click Here” right next to the number of followers she has. You will be able to download an adorable Father’s Day printable file (while you are there, check out her other awesome party printables). The file includes the designs for the “Happy Father’s Day” banner, and “World’s Best Dad!” tag shown here. I chose to put the tag around a bottle that is begging to be filled with some home brew, but if beer isn’t your dad’s thing tie it to his coffee. The printable file is filled with several different sizes and variations of those adorable tags. You could use them to make a homemade card, decorate the bathroom mirror, or hide one in his wallet or car. Make dad’s day special. Another great idea is to attach one of the smaller cut-outs to a toothpick or lollipop stick to decorate his Dad’s Day muffin or cupcake. If your dad is adventurous and has a sweet tooth, try this Maple Bacon Cupcake recipe inspired by my days as a cupcake shop owner.
Maple Bacon Cupcakes with Brown-Sugar Maple Frosting
- 1-batch (or box) of your favorite yellow cake cupcakes
- 1 bottle of 100% Pure REAL Maple Syrup
- 1- package of bacon
- brown sugar
- 1 tsp. vanilla
- 2 sticks of unsalted, sweet cream butter (room temperature)
- confectioner’s sugar (approx. 4-6 cups)
Prepare cupcakes according to recipe or package directions, but add 1/2 cup of maple syrup to the batter before baking. When they come out of the oven, while still warm, poke several holes with a toothpick. Lightly drizzle maple syrup over each cupcake, then allow them to cool. Meanwhile, cook and cool bacon. Next, make the frosting. Thoroughly cream 3/4 cup of brown sugar with butter. (If not creamed enough, frosting will be gritty.) Add vanilla. Alternate adding a cup of confectioner’s sugar, with 1 tablespoon of maple syrup until you have reached a total of (at least) 4 cups sugar and 4 tablespoons of maple syrup. Consistency should be thick, but spreadable and fluffy. If too stiff, you can thin with a little milk (only a tablespoon at a time). If too thin, add a little more confectioner’s sugar (1/2 cup at a time). Frost cupcakes, and top with freshly cooked and cooled bacon crumbles.
NOTE: You can also add 1/4 to 1/2 cup of cooked and cooled bacon crumbles to cake batter before baking cupcakes if you are feeling brave. I prefer the maple-only cake and the bacon as a garnish, but go for it if you wish. 🙂