Tuesday, February 1, 2011

Maple French Toast and Bacon Cupcakes - Ya You Heard Me!

Now that I have your attention I will start off by saying that these little angels are delicious!  The combination of ingredients actually create the flavour of French Toast -and who doesn't love bacon with their French Toast?

The cake part of this cupcake infuses the flavours of nutmeg, cinnamon and vanilla, duplicating the french toast.  The maple buttercream icing represents the syrup and top it off with crisp bacon......sigh.

What you will need for the cupcake:

-3/4 cup unsalted butter at room temperature
-1 cup sugar
-1 1/2 cups cake flour, sifted
-1 1/2 tsp. baking powder
-1/4 tsp. fine salt
-1/2 cup milk, at room temperature
-1 1/2 tsp. vanilla extract
-1 tsp. grated nutmeg
-1 tsp. cinnamon
-3 large eggs, at room temperature and separated

What you will need for the Buttercream:

-2 sticks unsalted butter, at room temperature
-2 3/4 cups confectioners' sugar
-2 tsp.heavy cream
-3/4 tsp. maple extract


1.Preheat oven to 375*.  Place rack in middle of oven and line the muffin pan with paper cupcake liners.

2. Combine butter and sugar and mix on low speed until just incorporated.  Raise speed to high and mix until fluffy (approx. 10 min)  - if using stand mixer be sure to stop and scrape sides often.

3. Meanwhile, in a medium sized bowl, whisk flour, baking powder, salt, nutmeg and cinnamon.  Set aside.

4. In a small bowl stir milk and vanilla and set aside.

5. Add the egg yolks to the creamed butter one at a time, waiting for each one to stir in before adding the next.

6. Reduce the speed of mixer to low.  Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next - scrape sides of bowl occasionally.
Raise speed to medium and mix briefly until batter is smooth.  Transfer to a large bowl.

7.In a clean bowl whip egg whites on high speed until stiff peaks are formed.  (If using a stand mixer use the whisk attachment)

8. Working in three batches, using a spatula, fold the egg whites into the batter until just incorporated.  Divide the batter evenly among the cups in the muffin pan.  Bake, rotating the pan once for even browning and until a toothpick comes out clean. ( 20-30 min)

9. Remove cupcakes and cool completely.

Maple Buttercream Frosting:

1. Mix the sugar and butter on low speed until combined.  Increase speed to high and mix until light and fluffy.  

2. Reduce speed to low and add the heavy cream and maple extract.  Store in the refrigerator until somewhat stiff. ( may be stored up to 3 days)


Bake in oven on 425* on a baking sheet lined with parchment paper.  Bake 10 minutes and drain grease, bake for another 5-7 minutes.

mmmmmm bacon.......

Finally, frost the cupcakes and crumble the crisp bacon on top!



No comments:

Post a Comment