![]() Not so! The grade actually reflected the color and taste of the maple syrup (Fun fact, this also relates to the season when the maple sap is harvested! Later=darker!).įor this recipe I used Grade A Very Dark Color, Strong Taste because I wanted a deep, very rich maple flavor. It was a confusing system because it made it seem like the A grade maple syrup was somehow better than the B or C grade. The grades used to be labeled A, B and C. That all changed in 2015 when the maple syrup grading system was changed. This strong tasting maple syrup used to be hard to find since much of it was used commercially. Trial and error has taught me that when you want a strong maple flavor, you have to use dark maple syrup. In a sea of ingredients, you’ll barely taste maple syrup. That’s why it’s a great replacement for sugar or corn syrup. ![]() What I’ve learned over the years is that maple syrup flavor can get lost in a recipe. The cupcakes were a huge hit so I’ve been testing and perfecting the recipe ever since. So, a couple of years ago I made maple bacon cupcakes for a party. The combo of rich maple syrup with salty bacon is addictively delicious. Then I had a maple bacon donut at Duck Donuts while on an Outer Banks vacation and my mind was forever changed!!!! I must admit, when the whole bacon dessert craze happened, I wasn’t that into it. I’ve used it in pumpkin spice cake, to baste a whole spatchcock turkey, and in maple walnut pie. in breakfast fried rice, in pumpkin mac and cheese, in broccoli salad… Bacon makes almost everything better!īut I also have a fondness for maple syrup and it’s versatility. ![]() With pancake flavored cake and fluffy maple buttercream frosting, these made from scratch cupcakes are a must have dessert! Maple Bacon Cupcakes are a deliciously sweet and salty treat.
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