Cinnamon Cupcakes with Maple Frosting and Bacon

Preheat oven to 350 F. Line a 12-count muffin pan with foil or paper cups; set aside.

In a bowl; sift together flour, cake flour, baking powder, cinnamon and salt; set aside.

In a large bowl, add sugar and butter. Use an electric mixer and beat until creamy. Add the egg substitute a little at a time (if using whole eggs add them one at a time) and beat until combined. Add maple syrup and vanilla extract and mix until combined.

Add flour mixture into the creamed mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter between muffin cups, filling cups about 3/4 full. Bake in the heated oven for 16-20 minutes, rotating the pan halfway through. Bake until a toothpick inserted in the center of one comes out clean. Remove pan from oven. Transfer cupcakes to a wire rack to cool completely.

To make the frosting:
In a medium-sized bowl, add butter and maple syrup. Beat on high, gradually adding powdered sugar until it is the consistency that you like.

Spread frosting over the cooled cupcakes and top each with a piece of bacon.

Cake portion adapted from Martha Stewart.