Maple French Toast and Bacon Cupcakes
This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!
4
People talking
READY IN: 1hr 40mins
SERVES: 12
YIELD: 12 cupcakes
UNITS: US
INGREDIENTS
NutritionCUPCAKES
- 1
- 1cup cake flour
- 1(4 ounce) box vanilla instant pudding mix
- 1teaspoon baking powder
- 1tablespoon potato starch
- 1teaspoon cinnamon
- 1
- 1⁄2teaspoon salt
- 1⁄2
- 3⁄4cup packed light brown sugar
- 3⁄4cup granulated sugar
- 1 1⁄2teaspoons vanilla extract
- 4large egg whites, room temperature
- 1⁄4cup maple syrup
- 1⁄2
- 1⁄2
FROSTING
- 1
- 2
- 2cups sifted confectioners' sugar
- 1⁄4cup maple syrup
- 2teaspoons ground cinnamon
- 3
Advertisement
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.
Advertisement