The last day!

There it is again. The last day of the year. Somehow special and yet so normal. And even though it somehow is a normal day many people feel the need to thank nearly all people they know and accentuate how amazing or horrible the last year was and that the next year only can be better.



I can’t decide yet if the day is something special or normal for me. I just wanna shed that I want to thank you for another year of Baking Avenue! This year a lot happened, not only related tot he blog. And I’m really excited for the upcoming year when I can start again with new energy and hopefully present you more blog posts again!



But today I want to share with you the last recipe for 2016! Today I’m going to a New Year’s Party and I wanted to bring something sweet with me, besides the stuff I bring with me for our raclette dinner. And then I found the recipe for Mini Whiskey Bacon Cupcakes on Marc’s blog bake to the roots! Perfect for New Year’s. 🙂



I wish you all the best for the new year and I hope, that all of you have a great night. However you gonna celebrate New Year’s! 🙂

(Mini) Maple Cupcakes with Whiskey and Bacon
48 mini cupcakes or 12-14 normal cupcakes
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
For the glazed bacon
  1. 2 stripes bcon
  2. 1 tsp brown sugar
  3. 1 tsp maple syrup
  4. 1 tsp whiskey
For the cupcakes
  1. 200g flour
  2. 2 tsp baking powder
  3. 115g butter
  4. 220g brown sugar
  5. 2 eggs
  6. 6 tbsp milk
  7. 6 tbsp whiskey
For the topping
  1. 3 cups of Creme double
  2. 2-3 tbsp powdered sugar
  3. 3 tbsp maple syrup
  1. Preheat oven to 175 °C/350 °F. Mix brown sugar with maple syrup and whiskey. Place the bacon on a baking tray covered with parchment paper and spread the glaze on it. Bake it for 15-25 minutes until it is crispy. Make sure that the bacon won’t burn. Depending on the size this can happen really fast. Let it cool and set aside.
  2. Don’t switch the oven off. Cover the mini cupcake tray with liners. Sift flour and baking powder and set aside. Beat up butter and brown sugar in a big bowl until everything is light and fluffy. Add the eggs one by one and mix everything very well. Now add flour, milk and whiskey and carefully stir until you have a smooth dough. Don’t stir too much. Fill the liners about 2/3 and place them in the oven for 12-14 minutes (22-24 minutes for normal cupcakes). Let them cool on a wire rack.
  3. Whisk stiff the Creme double for the topping. Add powdered sugar and stir it in. Now add the maple syrup and beat it on highest level for 2-3 minutes until it’s light and creamy.
  4. Fill the cream into an icing bag and decorate the cupcakes with it. Place a small piece of glazed bacon on top and sprinkle them with maple syrup.
Baking Avenue

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