French Toast Cupcakes
Adapted from Bakingdom.com
Servings: 24 cupcakes
Time: 40 minutes
1/2 cup brown sugar, packed
1 tbsp granulated sugar
1/2 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp salt
5 tbsp cold unsalted butter, cut pea-sized
3 cups all-purpose flour
|Batter (with minor butter chunks)|
1 tbsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 cup unsalted butter, softened
1 cup sour cream
4 eggs, room temperature
2 tsp vanilla extract
1 1/2 tsp bourbon
Maple Cinnamon Cream Cheese Frosting (recipe follows)
Sugar Decorations (recipe follows)
Bacon, pan-fried to crispy and cut
- Preheat the oven to 350 F.
- Make the streusel by mixing all the ingredients in a large bowl then mashing the butter pieces in by hand. Chill in the freezer until the batter is ready.
- Whisk the flour, sugar, baking powder, cinnamon and nutmeg together in a large bowl and set aside.
- Cream the butter using a stand mixer fitted with the paddle attachment at medium speed.
- Add the sour cream, eggs, vanilla and bourbon and mix well.
- Pour the dry ingredients in over three intervals at low speed. Scrape down the sides of the bowl in between rounds. Be careful not to overmix.
- Use an ice cream scooper to fill lined cupcake tins 2/3 of the way with batter.
- Sprinkle the tops with streusel.
- Bake for 18-22 minutes or until the toothpick test comes back clean.
- Pipe on the cream cheese frosting and garnish with sugar decorations and bacon.
|Crispy streusel topping gives a great crunch.|
The cupcake itself was already a nice breakfasty treat. As soon as I tasted the batter, I knew this was going to be amazing (although I was unnecessarily concerned with how dense it was). The cinnamon and nutmeg really came through in the cupcake to give an authentic French toast taste. The streusel on top also added a nice level of sugary crispness to add texture to the moist cake. But the fun (and deliciousness) was only just beginning.
Maple Cinnamon Cream Cheese Frosting
Servings: Enough for 30 cupcakes
Time: 5 minutes
16 oz cream cheese, softened
1 cup butter, softened
2 tsp ground cinnamon
1 tbsp vanilla extract
1 1/2 tbsp maple syrup
6 cups powdered sugar, sifted
|The world's most perfect frosting|
- Cream the butter in a stand mixer until soft (this will help melt it and prevent lumps) then beat in the cream cheese, cinnamon, vanilla and maple syrup.
- Add the powdered sugar about a cup at a time and mix at medium speed.
I have used various iterations of this frosting for Maker's Mark Cupcakes and Bananas Foster Cupcakes, so I knew it was a winner. I really wanted to bring the cinnamon flavor across since our créme brûlée was sadly lacking in it (more on that to come in a future post). This was jam packed with all that cinnamon our hearts desired without being overpowering. There was also a nice sweetness added by the maple syrup that would be key to the interaction with the bacon. To top it all off, this also may have been the best I've ever made this frosting as it had the perfect cupcake topping consistency.
Time: 15 minutes plus cooling
1 cup sugar
1/4 cup water
1 tbsp light corn syrup
- Stir the sugar, water and corn syrup together in a saucepan.
- Bring to a boil swirling occasionally until it turns amber colored then quickly remove from heat (it will rapidly burn if you let it keep going).
- Drip onto a baking sheet lined with parchment paper to make fun shapes. Also, you can wrap a rolling pin in parchment paper for cool curved shapes.
- Let harden.
|The parchment rolling method|
The results up until this point definitely gave that French toast sensation in one sweet package, which is where the bacon comes into play. In order to cut some of that sugar (and further establish a complete brunch), we added the salty bacon. At first, we were both a little hesitant, but by the end we found ourselves crushing up more bacon to put on our cupcakes. It might seem a little unorthodox, but it plays a vital role to one well-rounded brunch dessert.
|The sugar crown. One day I will rule the cupcake throne!|
|In the game of cupcakes, you win or you die(t).|
|I'm pretty sure there's a swan in there.|
|And Nancy shows how to make the cupcakes even more adorable and awesome.|