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Cupcake 13: French Toast February 29, 2012

Filed under: Recipes,Uncategorized — kward23 @ 9:04 pm

I’m not much of a breakfast person. But if I must eat it, there’s going to be syrup involved. And lots of it. Usually it would also include more bacon than any one person should ever eat. Unfortunately for me, I gave up bacon about a month ago, so these wonderful breakfast style cupcakes don’t have any bacon in them. But no worries, they’re still fantastic.

I’ve been dying to make French toast cupcakes for quite some time. Someone suggested them to me over the summer, but I never got around to it. After a few weeks of repeating cupcakes or baking something very simple, I finally had time to try something new and I finally found a decent recipe for French toast cupcakes. Of course, the original recipe called for bacon both in the batter and as a garnish. I had to eliminate this part, but once I can eat bacon again I’ll try these again and include the best part. I also edited the frosting recipe slightly so I didn’t have too much leftover. While the cupcakes were baking, the entire kitchen was filled with the smell of French toast. I was immediately in heaven. Then I made the frosting and it was absolutely fantastic. It might end up higher on my list than the butterbeer frosting and the Oreo cream frosting, which are both incredible. I was sad that I couldn’t use bacon as a garnish, so I sprinkled a little bit of cinnamon sugar on top for added taste.

 

French Toast Cupcakes

Makes 12 cupcakes

For the cupcakes:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 tsp maple extract
1/2 cup milk

 

Preheat oven to 350 F. In a medium bowl, combine flour, baking powder, cinnamon, and salt. In a large bowl, beat butter until light and fluffy, then beat in the sugar. Add in eggs one at a time, beating well after each, then add in maple extract. Alternate adding the dry mix and the milk, beginning and ending with dry. Scoop batter into a lined cupcake tin and bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Cool completely before frosting.

 

For the frosting:

1/2 cup unsalted butter, softened

2 tbsp pure maple syrup (make sure it’s pure!)

1/2 tsp maple extract

1 1/2 cups powdered sugar

Pinch of salt

 

In a large bowl, beat the butter until light and fluffy. Add in the maple syrup, maple extract, and salt. Beat in powdered sugar, 1/2 cup at a time, until desired consistency is reached. Spread or pipe onto completely cooled cupcakes. Garnish with cinnamon sugar or bacon if you would like.

 

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