Serves: 24 mini cakes1) Preheat the oven to 160C/Gas 2. Line the cups of a 24-cup mini cupcake/muffin tin, or a 9-cup standard-size cupcake/muffin tin, with appropriate-size paper cases.
2) Sift the flour, baking powder, bicarbonate of soda and salt into a medium-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition.
3) Turn the mixer to the lowest speed, and add the flour mixture and sour cream, alternating between the 2 and beginning and ending with the flour. Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter, it should be swirled in.
4) Fill the mini paper cases 1/2 full with batter and bake for 30 minutes – or the standard-size cases 3/4 full and bake for 32 minutes – or until golden and baked through. Cool the cupcakes completely.
5) Generously coat the top of each cupcake with the maple cream cheese mixture. Chop the maple-glazed turkey bacon into a fine dice and divide evenly among the cupcakes, sprinkling over the icing. Sprinkle the maple sugar on top of the bacon to resemble "sand".
To make the maple cream cheese icing:
1) Whip the cream cheese and maple butter or honey in the bowl of an electric mixer fitted with a whisk attachment, until fully incorporated. Fold in, by hand, the jam and fresh strawberries.
2) Put the icing into a pastry bag and cut 1cm off the tip. Set aside until ready to use.
To make the maple-glazed turkey bacon:
1) Cook the bacon on the hob in 2 nonstick skillets coated with olive oil spray, over a medium heat, turning once and making sure the bacon is fully cooked.
2) Turn the heat down and divide the maple syrup between the 2 pans, drizzling the syrup over the bacon. Continue to cook, turning the bacon often, watching closely that the syrup does not burn. You want the bacon to be coated with the syrup and caramelized, but not soggy. allow to cool.