Preheat the oven to 180ºC/160ºC Fan/350ºF and line a 12-cup tin with paper cases.
Next fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.
In a bowl, combine together flour, baking powder, bicarb and salt. Cream together the butter and sugar, using a freestanding mixer, handheld electric mixer or just a bowl and a wooden spoon.
Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Again, mix well, and then add the maple syrup, beating and folding to give a smooth batter.
Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean. Turn the cupcakes out on to a wire rack to cool completely before icing.
To make the buttercream icing blitz the icing sugar in a food processor to remove any lumps. Then add the butter, blitz again and then add the maple syrup down the funnel with the motor running, till you have a smooth buttercream.
Once the cupcakes are completely cool, top with the buttercream, using the back of a spoon to make a spikey effect, and adorn with your bacon sprinkles.