Recipe for Maple French Toast and Bacon Cupcakes

photo by Tracy's Culinary Adventures (see her post for more photos) via @tastespotting

Recipe from Food Network Magazine

Maple French Toast and Bacon 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
* 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)

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
* 2 teaspoons ground cinnamon
* 3 strips bacon, cooked and chopped (optional)


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.


Rachel said…
Just when I thought I couldn't love this blog anymore than I do you go and post something like this:0)
dingdong said…
Oh this is brilliant! Thanks so much for this amazing recipe. I tweeted about it and will be sure to try it out soon:)
Brittany said…
Just bought that magazine yesterday! I want to try that recipe for mothers day!
Sugar Daze said…
Very timely! I am making bacon topped cupcakes for Mother's Day cause my mom saw a recipe for them a few months back and hasn't stopped talking about them. I was thinking of a slightly different recipe but these sound great!
brookiellen said…
i just made these today and let me just say this. They were a lot of work but TOTALLY worth it. SO amazing!!!!!!!!!