Friday, December 28

French Toast Maple Cupcakes (Guest Recipe)

 
My friend Emily sent me this recipe and I told her I would share it on my blog. The cupcakes look delicious and I wish I could have tasted them.

I hope yall enjoy.l 

French Toast and Maple Bacon Cupcakes
Recipe adapted from Life With Cake

Makes 12 cupcakes
 
INGREDIENTS
For cupcakes
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 table salt
1/2 cup half-and-hal
1 1/2 teaspoon vanilla extract
1/2 teaspoon fresh grated nutmeg

1 teaspoon cinnamon
3 large eggs, at room temperature, separated
For maple syrup buttercream
1 cup (2 sticks) unsalted butter, at room temperature
2 3/4 cups confectioners’ sugar
2 teaspoons heavy cream, at room temperature
2 Tbsp maple syrup

cooked thick cut bacon, broken into pieces
extra maple syrup, garnish

INSTRUCTIONS
To make cupcakes–
Preheat to 375 degrees F. Line the cupcake pan with liners
In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla and set aside.

In a standing mixer, fitted with the paddle attachment (or hand mixer), combine the butter and sugar and mix on low speed until well incorporated. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully combined before adding the next.

Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, ending with the flour mixture. Continue mixing until batter is smooth. Set aside.

In a different bowl, 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 cupcake batter, until just combined.

Fill cupcake liners about 1/2 full. Bake until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 20 minutes.

Remove the cupcakes from the oven and cool completely before frosting.

To make buttercream–
In a standing mixer, fitted with the paddle attachment (or with a hand mixer), mix the butter and sugar on low speed until combined. Continuing mixing until light and fluffy, about 5 minutes.

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). Using a Wilton 1M piping tip (or your favorite star tip) pipe frosting on cupcake. 
Garnish with crumpled bacon and a drizzle of maple syrup.

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