This is hands down one of my favorite cupcakes to make. I happened to be at work one day thinking about eating cake for breakfast, but at least attempting to make it breakfast friendly. After a long search for converting pancake, grits, Cream of Wheat and waffle recipes to handheld delights, I came across a recipe for a French Toast cupcake. It was a great starting point to a fantastic recipe. I made some changes, added a few ingredients and a masterpiece was born. I’ll also post updates as I’ve been thinking of new ways to make this recipe with maple syrup and creme filling.
- Measure all the ingredients before you start. There’s nothing more frustrating than stopping to find a measuring spoon for the vanilla or getting egg shells in the batter.
- You will need at least four bowls (one large, two medium and a small) and a couple smaller ones to separate the eggs.
- I use both my stand and handheld mixers so I can keep moving and not stop to clean bowls and beaters when it’s time to whip the egg whites.
- Cook the bacon while measuring out the ingredients. You don’t want to wait until the cupcakes are in the oven and risk the vibration on top of the stove causing them to fall.
- The amount of bacon depends completely on how much you like it. Once I used a whole pack and another time, only six pieces. You can divide the bacon in half and put some in the frosting and some on top as garnish. However, whatever you decide, DO NOT use the store-bought bacon bits. They’re gross and will kill the whole taste experience. Trust me.
- Cool your cupcakes (and any dessert) away from the oven. The residual heat will continue to bake your cake.
French Toast Cupcakes with Maple Bacon Icing
French Toast Cupcakes
.75 cup (6 oz.) unsalted butter, room temperature
1 cup (7 oz.) sugar
1.5 tsp baking powder
.25 tsp salt
.5 cup (4 oz) milk
1.5 tsp pure vanilla
1 tsp ground nutmeg
1 tsp cinnamon (I replaced with 2 tsp apple pie spice)
3 large eggs, separated
Bacon bits (some reserved for garnish, if desired)
1 cup (2 sticks; 8 oz.) unsalted butter, room temperature
2.75 cups (11 oz.) powdered sugar
2 tsp heavy cream, room temperature
.75 tsp maple extract
- Preheat oven to 375 degrees. Line 12 muffin tins with cupcake liners 0r spray generously with cooking spray. Cook bacon; drain. Place cooked bacon in a food processor and process into bacon bits; set aside.
- In a medium bowl, whisk together the flour, baking powder, salt and spices; set aside.
- In a small bowl, whisk together the milk and vanilla; set aside.
- In a large bowl, beat the butter and sugar on high speed with an electric mixer until light and fluffy, about 10 minutes. [Don’t rush this step. It’s important for making the cupcakes light.]
- Add the egg yolks to the butter mixture and fully incorporate.
- Reduce mixer to low. Alternate adding the flour and milk mixtures, starting and ending with the flour mixture. Mix thoroughly after each addition. After all ingredients are added, increase speed to medium and mix for about a minute or until a smooth batter forms. [The batter will be thick. Don’t worry.]
- In another bowl, add the egg whites and whip on high until soft peaks form, about five minutes depending on your mixer.
- Using a rubber spatula, fold the egg whites into the batter until incorporated. [Here’s a great video to learn how to fold egg whites. As a bonus, you get a great pancake recipe.]
- Fill each cupcake about half to two-thirds full and bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Mix the butter and sugar on low until incorporated. Increase the speed to high and mix until light and fluffy, about five minutes.
- Reduce mixer to low and add heavy cream and maple extract. Beat until well-blended and fluffy.
- Add bacon bits and mix until incorporated, about a minute.
- Frost cupcakes. Top with reserved bacon bits (optional).