Wednesday, November 2, 2011

French Toast Cupcakes with Maple Syrup Frosting and Bacon

Who says you can't have cupcakes for breakfast? This recipe comes from Cousins in the Kitchen fan Lisa Stanley from Memphis, Tenn. who writes: "It was hard not to eat one of these for breakfast this morning. Who am I kidding? It was hard not to eat all six. I found this recipe and made some slight adjustments. Enjoy!" 

Thanks Lisa for satisfying our sweet tooth first thing in the morning. Love it! 

For the cupcakes you'll need:
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup sugar
1 1/2 cups cake flour
1 1/2 tsps baking powder
1/4 tsp salt
1/2 + 2 tbsp cup milk
1 ½ tsps vanilla
1 tsp ground nutmeg
1 tsp cinnamon
3 large eggs, separated
6-8 slices bacon, cooked crisp and crumbled

For the maple buttercream frosting you'll need:
1 cup (2 sticks) unsalted butter at room temperature 
2 3/4 cups confectioners’ sugar
2 1/2 tsps heavy cream, at room temperature
3/4 tsp maple extract 

Preheat oven to 375 degrees. Line a muffin pan with paper cupcake liners. With an electric mixer, mix the butter and sugar on high speed until light and fluffy, about 10 minutes. Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon; set aside. In a small bowl, whisk together the milk and vanilla and set aside. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. 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. Raise the speed to medium and mix briefly until a smooth batter is formed. 

Transfer the batter to a large bowl. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake until golden brown and a toothpick inserted in the center of the cakes comes out clean, 25-30 minutes. Cool completely before frosting.

To make the frosting, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Reduce the speed of the mixer to low. Add the heavy cream and maple extract. Beat until fluffy and well blended. May be stored in the refrigerator for 3 days.

Frost cupcakes and then add the crispy bacon...yes, bacon! 

No comments:

Post a Comment