Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. In a bowl, whisk together the flour, baking powder, salt and spices; set aside.
3. In a separate bowl, cream together the butter and sugar until light and fluffy, around 7-10 minutes. Beat the egg yolks in one at a time until evenly incorporated, then add the vanilla extract.
4. Add one third of the dry ingredients to the wet mixture, followed by a splash of milk. Repeat until all the dry ingredients and milk are added; mix evenly.
5. In a large bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the cake mixture in two parts.
6. Divide the batter evenly between the holes of a buttered 12-hole cupcake or muffin tin and bake for 15 minutes, or until just brown and a toothpick inserted into the centre of a cake comes out clean.
7. Remove from the oven and leave to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
8. Turn the oven up to 220°C, fan 200°C, gas 8. Lay the bacon rashers out on a baking tray lined with foil and brush with the maple syrup. Bake for 20 minutes or until crisp. Cut the bacon into 12 small strips.
9. To make the frosting, beat the butter for 2 minutes until soft, then add the icing sugar, vanilla extract and double cream, beating until smooth and creamy. Pipe the frosting on to the cooled cakes, then top with a toasted pecan, a strip of crispy bacon, a drizzle of maple syrup and a grinding of cracked black pepper.