Maple French Toast and Bacon Cupcakes

Name: Maple French Toast and Bacon Cupcakes
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 12 cupcakes, 12 serving(s)
Ingredients: 1 cup all-purpose flour; 1 cup cake flour; 1 (4 ounce) box vanilla instant pudding mix; 1 teaspoon baking powder; 1 tablespoon potato starch; 1 teaspoon cinnamon; 1 teaspoon nutmeg, freshly grated; 1/2 teaspoon salt; 1/2 cup unsalted butter, at room temperature; 3/4 cup packed light brown sugar; 3/4 cup granulated sugar; 1 1/2 teaspoons vanilla extract; 4 large egg whites, room temperature; 1/4 cup maple syrup; 1/2 cup half-and-half, at room temperature; 1/2 cup bacon, chopped and cooked; 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 slices bacon, cooked and chopped (optional)

Submitted by Ashbow

"This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!"

Maple French Toast and Bacon Cupcakes created by Anonymous

Ready In:: 1hr 40mins
Ingredients:: 22
Yields:: 12 cupcakes
Serves:: 12

ingredients

CUPCAKES
1 cup all-purpose flour
1 cup cake flour
1 (4 ounce) box vanilla instant pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
¹⁄₂ teaspoon salt
¹⁄₂ cup unsalted butter, at room temperature
³⁄₄ cup packed light brown sugar
³⁄₄ cup granulated sugar
1 ¹⁄₂ teaspoons vanilla extract
4 large egg whites, room temperature
¹⁄₄ cup maple syrup
¹⁄₂ cup half-and-half, at room temperature
¹⁄₂ cup bacon, chopped and cooked
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 slices bacon, cooked and chopped (optional)

directions

Preheat oven to 325 degrees F.
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.