Ingredients

½ x 230g pack Co-op Irresistible air dry cured smoked streaky bacon rashers
3 tbsp Coop Fairtrade light brown soft sugar

For the cupcakes
150g baking spread
150g Fairtrade caster sugar
200g Coop self-raising white flour
¼ tsp salt
2 local eggs
60ml whole milk
3 tbsp bourbon
1 tsp vanilla extract

For the buttercream
150g local unsalted butter, softened
350g Fairtrade icing sugar, sifted
3 tbsp bourbon;

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6

2. Lay the bacon rashers on a wire rack set on a baking tray lined with foil

3. Sprinkle the bacon with the brown sugar and bake for 10-15 mins, until golden and crisp

4. When cool enough to handle, roughly chop, reserving a quarter for decoration

5. Reduce the oven temperature to 180°C/fan 160°C/gas 4

6. Line a 6-hole muffin tin with paper cases

7. Put the ingredients for the cupcakes in a bowl and beat together until light and creamy

8. Fold in the chopped bacon pieces

9. Fill the cases with the mixture and bake for 20-25 mins, until risen and firm to the touch

10. Leave to cool in the tin for 5 mins, then transfer to a rack to cool completely

11. Meanwhile, beat together the butter and icing sugar until fluffy

12. Add the bourbon and a pinch of salt and beat until just combined

13. Pipe or spoon on the buttercream and decorate with the reserved bacon pieces

Tips

Please drink responsibly. For more information visit drinkaware.co.uk