|French Toast Cupcakes|
Source: Taste of Home
These yummy looking cupcakes were a recent FoodBytes post. I made them this week and enjoyed the results. They are so moist. The bacon is what makes the recipe inmy opinion. I took a cupcake to my Mother-in-law while visiting her. She liked them so much she asked for the recipe. I used 1/8 teaspoon of nutmeg since I don't care a lot for the taste. A little tip - the batter is very thin, not like most cupcake recipes that I have made.
French Toast Cupcakes1/2 cup butter, softened
1-1/2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/3 cups buttermilk
MAPLE BUTTERCREAM FROSTING:
1/2 cup butter, softened
1/4 cup shortening
1/2 cup maple syrup
2-1/2 cups confectioners' sugar
6 bacon strips, cooked and crumbled, optional
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired. Yield: 1-1/2 dozen.
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