Friday, July 8, 2011

French Toast Cupcakes

These cupcakes have bacon on them. They have bacon, and cinnamon, and a maple buttercream frosting. They're soft and smell like breakfast when they're baking, and you're probably going to take a bite and wonder why you've never thought of doing this before  now. 



This recipe will make 12 cupcakes, just so ya know. 
For the cake:
1 1/2 cups of flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup of sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsps maple extract
1/2 cup of milk


For the maple buttercream frosting: 
1 cup of butter, softened
3 cups of powdered sugar
2 tsps milk or heavy cream
1 tsp of maple extract


For the topping:
4 slices of bacon, cooked until crispy and then crumbled



Preheat the  oven to 350 degrees. Line a muffin tin with liners.

Sift together the flour, baking powder, cinnamon, and salt in a medium bowl. 

In a large bowl, beat together the butter, sugar, and eggs until combined. Add  the maple extract.

Beat the flour mixture and milk into the egg mixture until smooth. The batter may seem a little thick. 

Pour the cupcake batter into the lined pan and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. 

To make the frosting, beat together the butter and sugar until smooth and creamy. Add the milk and maple extract, beating until incorporated. 

When the cupcakes are cooled, frost them, then top them with the crumbled bacon. 


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