Maple French Toast And Bacon Cupcakes
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Cake Flour1 tsp
Baking Powder1 tbsp
Potato Starch1 tsp
Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Salt1 cup
Granulated Sugar1.5 tsps
Vanilla Extract4 large
Egg White (at room temperature)1 cup
Maple Syrup2 tsps
Ground CinnamonDirections:
1
Preheat the oven to 325 degrees
2
Place paper liners in a 12-cup muffin tin
3
Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk
4
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes
5
Gradually mix in the vanilla and egg whites
6
Scrape down the sides of the bowl; continue mixing until light and fluffy
7
Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour
8
Mix until the ingredients are just combined; do not overmix
9
Fold in the bacon
10
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way
11
Bake until a toothpick inserted in the center comes out clean, about 40 minutes
12
Cool completely
13
Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy
14
Add the confectioners' sugar, maple syrup and cinnamon; beat until combined
15
Spread on the cooled cupcakes; top with chopped bacon, if desired
16
Photograph by Kate Sears