Elvis-Has-Died-and-Gone-to-Heaven Cupcakes

 

1

cup plus 2 tablespoons Gold Medal® all-purpose flour

2

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1/2

cup butter, melted

1/4

cup granulated sugar

1/4

cup packed brown sugar

2

eggs

2

cups mashed very ripe bananas (4 medium)

1

teaspoon brandy extract

1/2

cup butter, softened

2 1/2

cups powdered sugar

3

tablespoons milk

1

tablespoon real maple syrup

1/2

teaspoon vanilla

Real maple syrup

4

to 5 slices bacon, crisply cooked, crumbled

• 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• 2 Make Banana Cupcakes. In medium bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, beat melted butter, granulated sugar and brown sugar until blended. Beat in eggs, one at a time, then bananas and brandy extract. Beat in flour mixture gradually just until blended. Fill muffin cups about 3/4 full.
• 3 Bake 25 to 30 minutes or until golden brown. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before frosting, about 30 minutes.
• 4 Make Maple Buttercream Frosting. In medium bowl, beat butter and powdered sugar until blended. Beat in remaining frosting ingredients until smooth. Frost cupcakes; garnish each with a drizzle of syrup, then sprinkle with bacon.