xiaoxl/recipe_data huggingface dataset:
Bacon-Whipped Sweet Potatoes


Ingredients:
sweet potatoes, bacon, butter, margarine, granulated sugar, milk, garlic powder

Directions:
Cook sweet potatoes in boiling water in large pot until fork tender.
Drain and add back to pot.
Add bacon, butter or margarine, sugar, milk, and garlic powder.
Season with salt and pepper.
You can mash potatoes with a hand-held masher or whip with electric mixer (I use mixer].
Depends on how smooth you like them.
These are wonderful served with pork chops and gravy!
Tiramisu for One


Ingredients:
masala, mascarpone cheese, yoghurt, vanilla extract, dark chocolate, cocoa powder

Directions:
Mix one tablespoon of the coffee with the Masala.
Whisk the Mascarpone cheese or yoghurt with the remaining coffee until smooth.
Beat the cream with the vanilla until soft peaks form.
Take a small, shallow dish, such as a champagne bowl or soufflé ramekin and spread a layer of cream over the bottom.
Place a layer of the cookies over the top of the cream and pour half the coffee and Masala mixture over them.
Spread the Mascarpone/yoghurt mixture onto the cookies.
Place another layer of cookies into the dish and spoon the remaining coffee mixture over them.
Top the cookies with the cream and sprinkle with cocoa powder or grated chocolate.
Refrigerate for at least one hour before serving.
Injection Marinade for Pork
Category: side-dish
By Julie Gilbert

This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. You can adjust the measurement amounts to your liking. Keep in mind that pork tends to be a saltier type of meat by itself. Inject into the pork of your choice using a flavor injector tool, and then place the pork in the fridge for 12 hours or overnight. Prepare and cook, smoke, or grill pork to your liking.

Ingredients:
2 cups apple juice, at room temperature
2 cups pineapple juice, at room temperature
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon salt
1 tablespoon brown sugar

Directions:
Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 1/4 cups

Calories: 17.4
Carbohydrates: 4.3 g
Sugars: 3.6 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 268.9 mg
Caramel Apple Spiced Cider


Ingredients:
apple cider, ground cinnamon, ground cloves

Directions:
Use a 2-quart slow cooker; pour the apple cider into the slow cooker and add the caramel syrup.
Add the spices; cover and cook on LOW for 4 hours or High for 2 hours, until heated through.
Stir well and ladle into mugs; top with a dollop of sweetened whipped cream.
Peppery White Cheddar Biscuits


Ingredients:
all-purpose flour, baking powder, shortening, butter, sharp white cheddar cheese, fresh coarse ground black pepper, milk, egg

Directions:
Lightly grease a large baking sheet; set aside. Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the dry mixture. Add milk all at once; stir until just moistened.
Turn dough out onto a lightly floured surface. Quickly knead dough 10 to 12 strokes until almost smooth. Divide dough in half. Roll or pat each half into a 6-inch square, about 1 inch thick. Using a sharp knife, cut dough into 2-inch squares. Combine egg and 1 teaspoon water; brush tops of biscuits. Place on prepared baking sheet.
Bake in a 400 degree F oven 13 to 15 minutes or until golden on top. Transfer to a wire rack. Serve warm. Makes 18 biscuits.
For Make Ahead: Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300 degree F oven about 20 to 25 minutes or until warm.
Cumin Coriander Beef Patties (Kebabs)


Ingredients:
lean ground beef, onion, ground cumin, ground coriander, cayenne, salt, plain yogurt, rice vinegar, coriander leaves

Directions:
In a large bowl, mix the meat, ginger (optional], onion, cumin, coriander, cayenne, salt, yogurt and vinegar. Mix well with your hands, mashing and kneading to blend the flavors and get a smooth texture.
Mix in the coriander leaves or mint leaves.
With wet hands shape and firmly press the meat into eight ovals or rounds 3/4-inch thick.
You can then grill the patties on a lightly oiled rack under medium heat, turning after 5 minute and continuing to cook until done.  You can also broil them 5 to 7 inches from heating element turning them occasionally and cooking for about 8 minute or pan fry them 3 to 4 minutes on each side.
Cabbage Rolls II
Category: main-dish
By BJ

Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.

Ingredients:
12  leaves cabbage
1 cup cooked white rice
1  egg, beaten
¼ cup milk
¼ cup minced onion
1 pound extra-lean ground beef
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Directions:
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8 to 9 hours.

Prep time: 30 mins
Cook time: 9 hrs
Total time: 9 hrs 30 mins
Yields: 6 servings

Calories: 246.2
Fat: 10.8 g
Saturated fat: 4.2 g
Carbohydrates: 18.3 g
Sugars: 6.5 g
Dietary fiber: 2 g
Protein: 19 g
Cholesterol: 83.5 mg
Sodium: 748 mg
Marinated Zucchini Cubes


Ingredients:
red wine vinegar, dry red wine, honey, red onion, Worcestershire sauce, olive oil, chili powder, ground cumin, garlic clove, zucchini

Directions:
Mix all ingredients except zucchini in a large glass bowl. Microwave at high for 2 minutes. Stir in zucchini. Cover and chill, at least 2 hours.
Serve with a slotted spoon to drain.
Roasted Spicy Garbanzo Beans
Category: appetizers-and-snacks
By CRAZY4SUSHI

A healthy dish filled with good complex carbohydrates, fiber and protein. Fat-free Feta works great with this recipe. This recipe makes a great afternoon snack or delicious side dish.

Ingredients:
2 tablespoons olive oil
3 cloves roasted garlic, mashed into a paste
⅛ teaspoon cumin
1 dash cayenne pepper
1 (15 ounce) can garbanzo beans, drained
½ cup crumbled feta cheese
½ teaspoon dried thyme

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly. Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 197.4
Fat: 11.6 g
Saturated fat: 3.8 g
Carbohydrates: 17.6 g
Sugars: 0.8 g
Dietary fiber: 3.3 g
Protein: 6.3 g
Cholesterol: 16.7 mg
Sodium: 419.4 mg
Cavatelli and Broccoli
Category: everyday-cooking
By linda m

This is quick meal to make.  Serve with garlic bread.

Ingredients:
3 heads fresh broccoli, cut into florets
½ cup olive oil
3 cloves garlic, minced
1 ½ pounds cavatelli pasta
1 teaspoon salt
1 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

Directions:
In a large pot of boiling water, blanch broccoli for about 5 minutes.  Drain, and set  aside. Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it.  Add the broccoli.  Saute, stirring occasionally, for about 10 minutes.  Broccoli should be tender yet crisp to the bite. Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente.  Drain, and place in a large serving bowl.  Toss with the broccoli, and season with salt and hot pepper flakes.  Serve with parmesan cheese.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 servings

Calories: 316.7
Fat: 10.3 g
Saturated fat: 1.7 g
Carbohydrates: 47.6 g
Sugars: 3.7 g
Dietary fiber: 3.8 g
Protein: 10.2 g
Cholesterol: 0.7 mg
Sodium: 234.4 mg
Saucy Skillet Fish


Ingredients:
all-purpose flour, salt, paprika, pepper, onion, butter, sour cream, dried basil, fresh parsley

Directions:
In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add fish and shake to coat (if using fillets, cut into serving-size pieces first].
In a skillet, saute onion in butter until tender; remove and set aside. Add fish to the skillet, cook over medium heat for 3-5 minutes on each side or until the fish flakes easily with a fork. Remove fish to a serving plate and keep warm.
Add the sour cream, basil and onion to the skillet; heat through (do not boil].
Serve over fish. Garnish with parsley.
NOTE: Haddock or salmon fillets or steaks can be used. I didn't have fresh parsley, so I used dried.
Low Fat & Easy Chicken Cacciatore


Ingredients:
chicken breasts, dry white wine, yellow onion, green pepper, fresh mushrooms, angel hair pasta

Directions:
Heat sauce in large saucepan on low heat.
In fry pan sprayed with Pam, brown chicken on both sides.
Add some wine, cover and simmer 15 minutes.
Add chicken and about 2 T. of wine from pan to the sauce.
Add a little more wine and the onion to the fry pan. Simmer 5-8 minutes and add to the sauce with 2 T. of wine from the pan.
Add a little more wine to fry pan along with peppers. Simmer 8-10 minutes  & add to sauce with 2 T. of wine from pan.
Repeat above with mushrooms-simmer 10 minutes and add to sauce with 2 T. wine from the pan.
Simmer sauce for 1 1/2 hours, stirring occasionally.
Serve over pasta.
Baked Salmon Wontons
Category: appetizers-and-snacks
By SaHm09

It is a wonton filled with cream cheese, jalapeno, onion, salmon, and chili powder. My husband thought it sounded weird, but then ate one and loved them!

Ingredients:
cooking spray
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can skinless, boneless salmon
½ cup diced onion
4  jalapenos, seeded and diced
1 teaspoon chili powder
1 (16 ounce) package wonton wrappers
1 tablespoon olive oil, or as needed

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish lightly with cooking spray. Mix cream cheese, salmon, onion, jalapenos, and chili powder together in a medium bowl. Place a teaspoon of the salmon mixture into each wonton wrapper. Dab the edges with water, fold in corners, and pinch together. Brush tops and sides of wontons with olive oil and place into the prepared baking dish. Bake in the preheated oven until tops are golden brown, about 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 30 wontons

Calories: 84.9
Fat: 3.7 g
Saturated fat: 1.8 g
Carbohydrates: 9.3 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 3.4 g
Cholesterol: 12.1 mg
Sodium: 129 mg
Grandma Chrs Jelly Roll


Ingredients:
eggs, sugar, cold water, flour, salt, baking powder, vanilla, confectioners' sugar

Directions:
beat yolks.
Add sugar and water mix well
Add flour, salt, baking powder and extract mix well.
Beat egg whites until stiff enough to stand in peaks.
Then fold into the rest.
Preheat oven to 375°F
Grease large baking sheet/jellyroll sheet.
Bake until sponge is golden and springs to the touch.
Turn out on cloth dusted with Confectioners sugar.
Using the cloth as an aid, roll up the cake. Let cool. Unroll and Spread with jelly and reroll and  trim the ends.
Place on platter.
Easy Creamy Deviled Eggs
Category: appetizers-and-snacks
By ShannLeigh

Mom's original recipe with a little kick of wasabi mayonnaise to give this classic a more modern edge.

Ingredients:
12  eggs
¼ cup wasabi mayonnaise
6 tablespoons creamy salad dressing, e.g. Miracle Whip ™
2 tablespoons sweet pickle relish
1 tablespoon prepared yellow mustard
garlic salt to taste
ground black pepper to taste
1 pinch paprika, for garnish

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel.  Cut the eggs in half, and place the yolks in a bowl. Reserve the whites. Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 24 servings

Calories: 56.9
Fat: 4.3 g
Saturated fat: 1.1 g
Carbohydrates: 1.4 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 95 mg
Sodium: 115.4 mg
Ciabatta Rolls With Green Olives and Chillies


Ingredients:
quick-rising yeast, white bread flour, water, quick-rising yeast, white bread flour, caster sugar, extra virgin olive oil, salt, water, oregano, fresh ground black pepper

Directions:
For this recipe use your bread machine and use the same quantities as mine, but you may need to change the order of ingredients for Stage 2.
Stage 1.
Add the ingredients in the order shown.
Select Pizza Dough program and turn off the machine after 15 minutes.
Leave for 12 hours in the Kitchen.
Stage 2.
Add the ingredients listed in Stage 2 to the yeasty mixture from Stage 1, in the order given for your machine for a Basic Dough.
Start the machine using the Basic Dough program with Extra Ingredients to be added during the program.
Meanwhile rinse the Olives in water to remove the brine and drain them.  Cut each Olive into four pieces and dry them on kitchen paper.
When your machine bleeps for the additional ingredients, add the Stage 3 ingredients and restart the machine if necessary.
The the Dough program cycle is finished,  turn out the dough onto a lightly floured surface.  It will be sticky so lightly flour your hands first.
Lightly oil a baking sheet and then cover it with either a dusting of flour or Semolina and shake off the surplus.
Heat the oven to 425 F (220 C].
Form the dough into a loose ball, but do not knead it.  Divide into eight equal pieces, roughly shape them into balls and place on the baking sheet.  Sprinkle the rolls with a dusting of flour.
Put the into a warm place until doubled in size, about 20 – 30 minutes. (Don't worry if it doesn't rise very much, it will rise during baking].
Put in the oven and bake for 20 – 25 minutes or until golden brown.
At end of baking period, remove for oven and place on a cooling rack to cool for a while.
Your Ciabatta rolls can be eaten warm or allowed to cool.  They will keep in a tin for a day or so.  Enjoy.
Baked Dijon Chicken


Ingredients:
Dijon mustard, evaporated milk, parmesan cheese, boneless chicken breast halves

Directions:
Preheat oven to 475°F  Spray 13" x 9" baking dish with nonstick cooking spray.
Combine mustard & evaporated milk in a shallow bowl & mix bread crumbs & cheese in a separate bowl.
Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture until chicken is covered.  Repeat with each piece.
Place chicken in prepared dish & bake for 15-20 or until chicken is golden brown & no longer pink in the center.  Enjoy!
Roasted Macadamia Filled Peaches With Mascarpone


Ingredients:
demerara sugar, butter, amaretti, mascarpone

Directions:
Combine sugar and macadamia nuts in a bowl, add butter, and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs then cover and refrigerate for 10 minutes.
Fill each peach cavity with about one tablespoon of butter mixture and top with crumbled amaretti biscuits.
Place peaches in a greased baking dish, roast at 180C for 15-20 minutes or until peaches are just tender.
To serve, spoon peaches and cooking juices into 8 bowls and serve with mascarpone.
Thai Chicken Curry


Ingredients:
coconut milk, potatoes, nam pla, curry powder, clove, boneless chicken

Directions:
Combine cocnut milk, potatoes, nam pla, curry powder, and cloves.
Simmer 15 minutes.
Add chicken; cover, increase heat and cook until chicken and potatoes are tender, about 8 minutes.
Stir  occasionally.
Serve with rice.
Rotisserie Chicken Pot Pie
Category: main-dish
By Lynnette

An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.

Ingredients:
2  refrigerated unbaked 9-inch pie crusts
1 whole rotisserie chicken
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
salt and ground black pepper to taste
1 ¾ cups chicken broth
½ cup milk
1 (16 ounce) bag frozen mixed vegetables, thawed

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust. Remove skin from rotisserie chicken and shred meat. Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes. Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast. Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9-inch pie

Calories: 472
Fat: 27.6 g
Saturated fat: 10 g
Carbohydrates: 33.8 g
Sugars: 1.4 g
Dietary fiber: 4.2 g
Protein: 22.2 g
Cholesterol: 71 mg
Sodium: 643.6 mg
Chocolate Blackout Cake


Ingredients:
cake flour, baking soda, baking powder, salt, unsalted butter, sugar, eggs, buttermilk, vanilla, brewed coffee, ganache, bittersweet chocolate, unsalted butter, cornstarch, sugar, milk, egg, ganache, Dark Chocolate Ganache

Directions:
For the Pudding: Melt chocolate and butter in bowl over simmering water.
In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
Then whisk in eggs and yolks.
In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
Remove from heat and strain.
Thoroughly mix in melted chocolate.
Cover surface with plastic.
Cool for 1 hour then refrigerate.
For the Cake: Preheat oven to 350.
Spray and line with parchment 1 8-inch cake pan.
Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
Cream butter and sugar.
Add eggs one at a time until incorporated.
Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
Alternately beat in wet and dry ingredients.
Pour into cake pan.
Bake until tests done.
About 30-40 minutes.
Cool.
Make ganache.
Let sit until spreadable.
Turn cake out of pan.
Trim top to flatten (save scraps] and slice into 3 layers.
Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
Spread pudding between layers, frost with ganache and coat sides with crumbs.
Instant Cafe Mocha


Ingredients:
instant coffee, powdered milk

Directions:
Empty the 8 oz instant coffee into a mixing bowl.
Use the now-empty jar to measure out 2 jars of chocolate milk mix (16 oz].
Use the jar to measure out 3 jars of powdered milk (24 oz].
Mix thoroughly, and run through a blender or food processor, so that the powder is of a relatively similar consistency.
Put mix into jars for gift-giving, or to pace out your own consumption.
Use a quarter-cup of mix per 1 cup of hot water.
Instant  Sugar-Free Spiced Chai Mix


Ingredients:
artificial sweetener, ground ginger, ground cinnamon, ground cardamom, ground cloves

Directions:
In a food processor, combine all ingredients; cover and process til powdery.  Store in an airtight container in a cool dry place for up to 6 months.
To prepare 1 serving, dissolve 3 Tablespoons of mix in 3/4 cup boiling water.  Dollop with whipped cream if desired.
Alternately to use less, brew a Chai Tea bag and add 1+Tablespoons of mix.
Comments:  I no longer use powdered coffee cream, so I substituted powdered coconut milk and some vanilla powder.
Summertime Italian Green Beans


Ingredients:
"red onion"

Directions:
Drain the green beans.
Add beans and onion to a container with a tight lid.
Add enough dressing to cover and put lid on the container.
Give it a good shake and refrigerate at least 2 hours.
(I always leave it overnight to soak in the flavor].
Pressure Cooker Barbeque Chicken
Category: meat-and-poultry
By CatherineSolo

This chicken dish is incredibly easy to make and very delicious. It's a childhood favorite of my partner's; his mom served it with rice and green beans for an easy weekday meal. Feel free to add other hot sauce or spices to jazz it up. Frank's RedHot® sauce is a great addition.

Ingredients:
2 pounds boneless, skinless chicken thighs
1 teaspoon ground paprika
salt and ground black pepper to taste
1  onion, minced
½ cup chile sauce
½ cup water
2 tablespoons vinegar

Directions:
Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken. Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken. Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

Prep time: 5 mins
Cook time: 19 mins
Total time: 24 mins
Yields: 8 4-ounce servings

Calories: 217.7
Fat: 11.9 g
Saturated fat: 3.3 g
Carbohydrates: 7 g
Sugars: 3.1 g
Dietary fiber: 0.8 g
Protein: 19.8 g
Cholesterol: 70.7 mg
Sodium: 313 mg
Pancake Cupcakes with Maple Bacon Buttercream Frosting
Category: meat-and-poultry
By Tom Wilson

After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!

Ingredients:
½ cup white sugar
⅓ cup vegetable shortening
1 cup pancake mix (such as Aunt Jemima® Original)
1 cup cake flour
2 teaspoons baking powder
1 cup buttermilk
1  egg
1 cup unsalted butter
3 cups powdered sugar
¼ cup pure maple syrup
¼ cup finely chopped cooked bacon
1 tablespoon vanilla extract
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners. Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl. Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes. Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes. Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 cupcakes

Calories: 479.4
Fat: 23.5 g
Saturated fat: 12.8 g
Carbohydrates: 63.2 g
Sugars: 44.1 g
Dietary fiber: 0.2 g
Protein: 4.7 g
Cholesterol: 64.3 mg
Sodium: 408.1 mg