French Toast, Maple Bacon Cupcakes

Bacon makes everything better. And now that goes for dessert as well. I found this recipe while perusing Pinterest and immediately knew I had to try them out. These were super easy and fun to make. I brought them to a Birthday party for some of my guy friends and they were a huge hit. Here is a cupcake they could feel manly about!

I followed the link to a fellow blogger, MamaB and she had a great step-by-step post that broke down the recipe for me, complete with pictures. Posted here is her original recipe plus a few side bars where I took the liberty of making a few shortcuts to save time, money and dishes.

Preheat the oven to 375*

Start on the batter.

cupcake1

Mix together your wet ingredients. Combine the butter and sugar first, then add the eggs and milk.

In a separate bowl combine your dry ingredients: cake flour, baking powder, salt, cinnamon & nutmeg. Mix these together and slowly add to your wet mixture.

Grease your muffin tin and fill cups about 3/4 of the way with your batter.
A TIP: If you don’t have a cupcake tin you can buy the foil cupcake liners which will hold up in the oven on their own, just line them up on a cookie sheet and pop them in the oven.

Bake for 25-27 minutes.

While the cupcakes are baking, fry up some Bacon! I chose Maple Bacon for my cupcakes because lets be honest Maple Bacon is awesome! Also, your entire kitchen will smell like maple bacon for a week and I’m alright with that.

Once the Bacon is cooked and cooled brake up into small pieces and set aside.

The Frosting.

cupcake2

The Frosting is a Maple Buttercream. In a mixer combine 2 sticks of butter (softened), 2 3/4 cups powdered sugar, 2 teaspoons heavy cream and 1 teaspoon maple extract. Mix on high until fluffy.

Side Bar
: I chose a shortcut for the frosting. I looked for pre-made maple buttercream and couldn’t find it, I also looked for maple extract and couldn’t find it. Instead I went with a store bought buttercream frosting that I added maple syrup to (the darker the syrup the better). If you choose this last route be careful to slowly add the syrup to the frosting so that you are not changing the consistency so much that you end up with runny frosting.

Remove your cupcakes from the oven and let cool completely before adding frosting. Once the frosting is added cover them in the bacon pieces you have already prepared. The more the merrier!

cupcake3

Enjoy!

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Serves: 12 Cupcakes

Ingredients

  • French Toast Cupcakes: ¾ cup butter, softened
  • 1 cup sugar
  • 1½ cups cake flour, sifted
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk, at room temperature
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 eggs
  • Maple Buttercream Frosting: 2 Sticks butter, softened
  • 2¾ cups powdered sugar
  • 2 teaspoons heavy cream, at room temperature
  • 1 teaspoon maple extract

Instructions

  1. Preheat oven to 375 degrees.
  2. Fry (or bake) up some crispy bacon and set aside.
  3. In a standing mixer, combine the butter and sugar and mix.
  4. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
  5. Add the eggs to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. Then add the milk.
  6. Stir in the dry ingredients.
  7. Divide the batter evenly in the muffin tin. Bake at 375* for 25-27 minutes.
  8. Remove the cupcakes from the oven and cool completely.
  9. For the frosting: Mix all 4 ingredients together. Beat on high speed until fluffy.
  10. Frost your cupcakes and cover them with crispy bacon pieces.
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