Maple Lebanon Bologna Cupcakes with Bourbon Brown Butter Frosting  

INSTRUCTIONS

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the maple syrup and bourbon. Then spread the brown sugar on a small plate.
3. Brush each strip of Lebanon Bologna with the bourbon maple syrup and then coat with the brown sugar.
4. Arrange on the parchment lined baking sheet and bake for 15 minutes. Then transfer the Lebanon Bologna to a second parchment lined sheet and bake for an additional 5-7 minutes or until the Lebanon Bologna is crispy and caramelized. It’s important to watch closely for the last few minutes as the sugar can burn quickly.
5. Switching the baking sheets will help prevent the Lebanon Bologna from burning from the sugar caramelizing too fast.

1. Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl.
3. In a separate bowl, whisk the brown butter, brown sugar, and vanilla extract together until combined. Then whisk in the maple syrup and eggs.
4. Stir in the buttermilk and bourbon, then add in the flour mixture and mix until fully combined. The batter will be thick.
5. Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
6. Bake at 350°F for 18-22 minutes or until a cake tester comes out clean. Remove from pan and let cool on wire rack.
7. While the cupcakes are still warm, brush the tops of the cupcakes with maple syrup for extra flavor!
8. Let the maple cupcakes cool completely before frosting.

1. In a stand mixer fitted with the paddle attachment, cream together the softened brown butter, powdered sugar, and salt until smooth and creamy.
2. Slowly add in the maple syrup and bourbon until fully combined. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.
3. Frost the cooled cupcakes and then garnish with the candied Lebanon Bologna slices and then a drizzle of maple syrup!