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Are your eyes trying to deceive you? Is that a real egg on top of a cupcake with a side of bacon? Yes and no. Well, the cupcake is an actually cupcake, but the over easy egg and bacon is made from fondant. If you’re having a brunch this weekend this make a nice take home treat.

This cupcake recipe is adapted from Martha Stewart.

Maple Cupcakes Yield 24 cupcakes or 66 mini cupcakes

2 3/4 cups all-purpose flour, sifted

1 T. baking powder

1 t. salt

1/2 cup (1 stick) unsalted butter, room temperature

2 cups pure maple syrup, preferably Grade B

3 large eggs

1 cup milk

1 t. pure vanilla extract

Maple Buttercream or Vanilla Buttercream

1. Preheat oven to 350 F. Line standard or mini muffin pan with paper liners. Sift together flour, baking powder, and salt.

2. With the electric mixer on medium-high speed, cream butter until smooth. Add maple syrup, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Add the flour mixture, beat well until combine. Beat in the milk and vanilla.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in center comes out clean, about 20 minutes for standard, 10 to 13 minutes for minis. Transfer tins to wire racks to cool for 5 minutes, before removing

Supplies for Fondant egg and bacon:

White fondant 

Natural Colors Fondant Multi Packs

Primary Colors Multi Packs

9 in fondant roller

Thin shaping Foam

Brown Petal Dust

Golden Yellow and Ivory gel paste color

Ball Tool

3 in. round cookie cutter


1 small paintbrush and medium size paintbrush

1/2 oz. water and clear piping gel

gum paste board


1. Make Eggs: 1- 2 days in advance, roll out white fondant ( 1/2 oz. egg) 1/16. thick. Use circle cookie cutter to cut circle. Use the large ball of the ball tool to ruffle the edges.

2. Yolk: Tint 1/4 oz. white fondant with golden-yellow gel paste for egg yolk. Shape into a 1 inch and flatten bottom. Attach to egg white using a damp paintbrush; dry overnight on a dusted board. With small paintbrush use a small dab of brown color dust to brush along the edges. Using medium size paintbrush, brush the whole egg with clear piping gel.

3. Make Bacon: 1 – 2 days in advance, tint 1/2 oz. fondant ivory. Knead  1 oz. red fondant with 1/2 oz. dark brown fondant for brown shade on bacon. Roll one ivory log and two brown logs 1/8″ x 3 1/2 long.

4. Place side by side with the ivory log at center and press together. Roll out 1/16 in. thick, use a knife to cut a strip 1 x 5 in”. Place on thin foam and ruffle with large end ball tool, repeat 3-4 times until you get a curly effect. Let it dry overnight on a cornstarch dusted board.

5. Iced cupcakes with Buttercream icing or Maple Buttercream ( recipe as follows below). Ice with a small spatula

6. Position egg white on top of cupcakes and placed the bacon next to cupcakes

Maple Buttercream Yield: 4 cups

6 large egg yolks

2 cups pure maple syrup, grade B

1 pound (4 sticks) unsalted butter, chilled & cut into tablespoons

1. In a mixing bowl with wire whisk attachment, mix egg yolks on high-speed until pale and thick, about 5 minutes.

2. Meanwhile, bring the maple syrup to a boil in a saucepan over medium heat; clip a candy thermometer to the side of the pan. Cook until syrup registers 240 F, about 15 minutes, remove from heat.

3. Turn the mixer on low-speed, carefully add the maple syrup in a slow steady stream down the sides until well combined. Continue mixing until the bottom of the bowl is only slightly warm for about, 5 -6 minutes.

4. Add butter, a few tablespoons at a time, mixing well after each addition; scrap down the sides of the bowl, continue beating for 4 minutes.

5. Keep the buttercream @ room temperature if using right away or place in an air tight container and refrigerate up to 3 days. Before using bring it to room temperature and whisk on low-speed until light and fluffy, for 5 minutes.