I just happened upon this recipe from Lifewithcake.com and felt I MUST share this with my readers. French Toast & Bacon Cupcakes with Maple Buttercream frosting. OH MY! I can’t wait to make these for my hubby!
I posted the recipe below, but please thank the lovely writers of lifewithcake.com for this yummy recipe.
French Toast Cupcakes
What You’ll Need:
- 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
- 1 cup sugar
- 1 1/2 cups cake flour, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup milk, at room temperature
- 1 ½ teaspoon vanilla extract
- 1 teaspoon fresh grated nutmeg
- 1 teaspoon cinnamon
- 3 large eggs, at room temperature, separated
- Maple Buttercream Frosting, recipe follows
- Crisp Bacon
- Equipment: A six cup jumbo muffin pan or 12 cup regular muffin pan
Yield: about 1 2/3 cups, enough for 6 large or 12 regular cupcakes What You’ll Need:
- 2 Sticks unsalted butter, at room temperature
- 2 3/4 cups confectioners’ sugar
- 2 teaspoons heavy cream, at room temperature
- 3/4 teaspoon maple extract
1.) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) 2.) Reduce the speed of the mixer to low. Add the heavy cream and maple extract.. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Crisp Bacon
Bacon works well for me baked in an oven at 425 degrees on a baking sheet lined with parchment paper. Bake 12-15 minutes, drain grease, and bake another 5-7 minutes or until crisp. You can do it in a pan as well. Finally – Frost the cooled French Toast Cupcakes with the Maple Buttercream Frostingand top with a Crisp piece of Bacon!