*Cupcakes:
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 stick butter, salted
1 cup brown sugar
2 eggs
6 tablespoons whole milk
6 tablespoons Maker’s Mark
*Frosting:
2 sticks salted butter, room temperature
3 cups powdered sugar
*Glazed Bacon:
2 teaspoons Maker’s Mark
½ pound bacon
2 tablespoons brown sugar
2 tablespoons maple syrup
For the cupcakes: Preheat oven to 350°. Sift together the flour and baking powder, set aside. In a large bowl, cream the butter and brown sugar for 2-3 minutes. Add the eggs and milk, mix until incorporated. Then mix in bourbon. Slowly add the dry ingredients and mix until smooth. Place liners into 2 cupcake pans. Fill liners 2/3-3/4 full. Bake for 22-24 minutes or until light golden brown and cupcakes spring back to the touch. Let cool in pans for 1-2 minutes. Then transfer to cooling racks.
For the frosting: In a stand mixer fitted with the whisk attachment, whip the butter for 30 seconds. Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition and start mixing slow then increase to medium/high. Mix for 30 seconds between each sugar addition. Stop and scrape down sides. Frosting will be light and creamy. Chill in the refrigerator for 5 minutes before frosting.
For the glazed bacon: Preheat oven to 350°. Mix the brown sugar, maple syrup and Maker’s Mark. Transfer uncooked bacon strips to the glaze bowl and toss until evenly coated with mixture. Line a baking sheet with foil and place a rack on top. Lay bacon on the rack in a flat even layer. Bake for 25-30 minutes or until crispy. Cool for 5 minutes. Cut bacon into small pieces and top onto your buttercream frosting.
