Mixer on low slowly pour mixture into dry ingredients. Add maple syrup in very small increments. Turn mixer to medium. Preheat oven to 350 degrees. Be sure to rotate the pan after the first 15 minutes for even baking.
Fill muffin cups 2 3 full of batter. Combine flour baking powder and salt. Beat butter and sugar at medium speed with an electric mixer until creamy. Lay out your pieces of uncooked bacon on a cookie sheet covered in foil and bake for 15 20 minutes in a 400 degree oven. Prepare 24 muffin cups with liners or non stick spray.
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Preheat oven to 350 degrees f. In a large bowl use a whisk to combine the flour salt baking powder and cinnamon. Combine flour cinnamon baking powder baking soda salt and nutmeg in a medium bowl. In a mixing bowl whisk together flour baking powder baking soda and salt until all ingredients are incorporated. Combine vegetable oil bacon grease vanilla extract and maple syrup.
Mix well after each addition. On low slowly beat in chunks of shortening and butter. Add to the sugar mixture 1 2 cup at a time alternating with buttermilk. Add to butter mixture alternately with milk beginning and ending with flour mixture. Large amounts can break a cake batter.
In a medium bowl using hand mixer or bowl of stand mixer beat together the butter sugar vanilla and maple syrup until fluffy. Once your bacon is crisp remove the bacon to a paper towel covered plate to drain away the grease and set aside. In a medium bowl using hand mixer or bowl of stand mixer beat together the butter sugar vanilla and maple syrup until fluffy. Mix well after each addition. Preheat oven to 350 degrees f.
Once your bacon is crisp remove the bacon to a paper towel covered plate to drain away the grease and set aside. One bite of these pancake and maple bacon cupcakes and you will wonder why you have never made them sooner. Fill muffin cups 2 3 full of batter. Preheat the oven to 350 and line a muffin pan with cupcake liners. Mixer on low slowly pour mixture into dry ingredients.
