yes, you read correctly. maple + french toast cupcake + maple cinnamon cream cheese frosting + candied maple bacon = a happy, happy mouth. i made these cupcakes in 2010 for jim’s coworker. they were a hit then so when my friends sister requested these for her baby shower i knew i had to revisit the same recipe. this time, i candied the bacon, which takes these over the top. the cake is very dense like a stack of french toast but instead of being soaked up my maple syrup and powdered sugar you get a sweet dollop of frosting and crunchy bacon. taking a bite of these made my sunday morning that much better. if you ever want to hear a room full of women go cray cray over a cupcake bring this one to your next get together. you can thank me for later.
ain’t she purrrttty?!
maple french toast cupcakes
recipe from food network
I doubled this recipe and I got 22 cupcakes.
For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 3.9-ounce box instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 tablespoon potato starch (not necessary, the first time i did not use this, second time i did)
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 large egg whites, at room temperature
- 1/4 cup maple syrup
- 1/2 cup half-and-half, at room temperature
- 1/2 cup chopped cooked bacon (5 strips) (i omitted this)
For the Frosting:
- 1 8-ounce package cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 2 cups sifted confectioners’ sugar
- 1/4 cup maple syrup (i used maple extract for a more robust flavor, if you use syrup make sure it’s a good grade)
- 2 teaspoons ground cinnamon
- 3 strips bacon, cooked and chopped (optional)
Directions
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.
candied maple bacon
you’re going to need as much bacon as you desire. i used half a package. i sent hubby to the store for bacon from the counter but they were out so he picked up maple bacon thinking it would taste good, he was right!
brown sugar
preheat your oven to 375 degrees. remove bacon from package and line a baking sheet with parchment paper.
place bacon slices on top of paper.
liberally sprinkle with brown sugar. bake for 15-20 minutes or until you have the desired crispness.
i left the bacon for the hubby to remove while delivering another cupcake order, it went a little too long so just watch it.
crumble the bacon and sprinkle on top of cupcakes or just devour it all before it makes it there. not sayin’ i did that at all. 😉
linking up with live.laugh.rowe
Do you have any vegetarian suggestions?? Looks pretty, though!
(Sorry I missed you this weekend. A friend ended up going with me and we had to get back after the clinic.)
mouth is watering. job well done!
oh.my.god. pinning.
those are all of my favorite things…must make immediately!!