FOR EVERYONE WHO USES CUPS + SPOONS, HERE ARE THE INGREDIENTS : CUPCAKES: 1/2 cup softened unsalted butter ( or 1 stick) 1/3 cup + 1 tbsp granulated sugar (caster sugar, same thing) 2 tbsp soft dark brown sugar 2 large eggs, free range and farm fresh are best! 2-4 slices of candied bacon, chopped into teeny tiny pieces 1/2 cup sifted self raising flour ( or regular flour with 1/2 tsp baking powder) pinch salt 1 1/2 tbsp milk 1/4 tsp vanilla extract MAPLE BUTTERCREAM : 3/4 cup + 1 tbsp ( or 13 tbsps total) softened unsalted butter a little less than 2 cups sifted icing sugar 2-4 tbsp maple syrup 1-2 drops maple extract if possible PS I know scales are more precise, but i wanted to make these conversions for the ease of people who do not use scales!
I just have a question, I found that 125g of flour (or self-rising flour) = 1 cup. Also1a cup of sugar, for the 100g of sugar that the recipe calls for, is a more accurate conversion (from what I found online). Have you baked these cupcakes? I want to make these cupcakes but i don't have a scale :/ Anyways, thank you so much for the conversions:) just had to ask
As a Canadian, I have one thing to say. This is FANTASTIC. All the approval of this canuck. Bacon. Maple. Cupcake. What could go wrong? (nothing!) Can't wait to make this!
Jenna!! I watched this at least 6 times. Hahaha. I just made these this afternoon and they were AMAZING. I used normal baking and reduced the sugar for the buttercream because I like mine a bit more salty and they were SO GOOD. I also really loved how there was close to zero wastage as the recipe was on point. (: thank you so much Jenna! Love you! P.s: would love to see a video on your tattoos one day. I think they are beautiful. (:
I like how you don't put your ingredients in a dozen saucers before putting them in all in one bowl. It kinda gives me a headache to see bakers do that. You know... dishwashing is not fun... at all! ;)
I know this is an oldervideo but need help figuring out what I did wrong. I followed the recipe expect for I used browned butter. Cupcakes caved in the center, never fluffed up. 😔 The taste was amazing and want to make again. Thanks in advance.
Hi Jemma! Could you tell me which nozzle you used for these cuppies please! I love it's frilly ness 😍 I'm visiting London in a couple of weeks & am looking forwards to trying your cakes! Nom! Thaaanks! Caraline xoxo
Hi jemma x I want to begin my own cupcake buisness. Do I have to add anything extra to keep them fresher for longer x thank you . You are truely an inspiration x
Hi Jemma I was just wondering for your brownie mixture what chocolate do you use because you said wait until it gets to room temperature but my chocolate just hardens when I leave it😕x
May I know why do you cream your butter and sugar together first for this cupcake, but you mix every ingredient for the others? Is there any difference? :)
Looks fantastic! Shame, when I made your brownies they did not turn out :( My batter seemed a lot more thin and the hazlenuts were not crunchy they were very chewy but Oh well! I must have done something wrong
Did you roast your hazelnuts? Roast them at 180*C for 8-10 mins first. Gives them extra crunch and a yummy toasty flavour. Regarding the thin-ness, maybe you need to beat the sugar and eggs a bit longer first. Make sure also that your Choc mixture is no hotter than lukewarm-cool.
The cupcakes turned out VERY bacony and dry (I'm sure I didn't overbake them(. None of my colleagues liked them either. The amount of sugar in the buttercream is ridiculous, I used half and it was very sweet. I followed the recipe closely, so I don't know how they turned out so bad. I do not recommend at all.
