Sunday, October 17, 2010

Maple French Toast Bacon Cupcakes

These. Are. Amazing. If you aren't vegetarian/vegan, and you don't try these at least once, there is SOMETHING wrong with you. They are the perfect balance of savory and sweet. Plus, who doesn't love bacon?

I adapted this recipe from one I found on I ended up having to double it on the fly, and it seemed like the batter would have been way too thick if I had included all of the dry ingredients it called for.

Note: if you use the original recipe, do not expect the frosting to turn out like the photo. It will be much thinner.

Maple French Toast Bacon Cupcakes


2 cups all purpose flour
2 cups cake flour
1 3.9 oz. box instant vanilla pudding mix
2 tsp. baking powder
2 tbsp. corn starch
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
2 sticks unsalted butter, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 tsp. vanilla extract
4 large eggs, room temperature
1/2 cup maple syrup
3/4 cup half&half, room temperature
1 cup chopped cooked bacon (about 10-12 strips)

For Frosting:
2 8 oz. packages cream cheese
4 tbsp. unsalted butter
4 cups confectioner's sugar
1/4 - 1/2 cup maple syrup
1 tsp cinnamon

Preheat oven to 325 degrees fahrenheit
Prepare muffin tin with paper liners or grease and flour.
Combine the flours, pudding mix, baking powder, starch, cinnamon, nutmeg, and salt in a bowl.
In a separate bowl, cream the butter and sugars.
Gradually mix in the eggs and vanilla, making sure each egg is fully incorporated before adding the next.
Gradually add the flour mixture, alternating with syrup and half&half. Mix until ingredients are just combined.
Fold in the chopped bacon.

Pour the batter into each tin. Bake until a toothpick inserted in the center comes out clean (the original recipe says 40 minutes, but I seem to remember it being more along the lines of 25 or 30. Start checking around 25 minutes until you think they're done.)

For the icing, blend the cream cheese, butter, maple syrup and cinnamon. Gradually mix in confectioner's sugar until the desired consistency is reached. Mine came out a bit thinner than I had hoped. Less syrup will yield a stiffer icing, and more will give you something like a thick glaze. Alternately, you can use maple flavoring, but it will discolor your icing more than the syrup.

I topped my cupcakes with ~1/2 inch triangles cute from strips of cooked bacon, and they looked pretty cute. I'll make sure to take photos and add them in here the next time I make these!

Next post: Pumpkin cupcakes with cream cheese-maple-cinnamon frosting. Yum!

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