Tuesday, January 3, 2012

Savory and Sweet: French Toast, Maple and Bacon Cupcakes

I am a firm believer that everything is better with bacon.

Is your morning toast bland? Fry up some bacon and zing up that breakfast! Feeling bored by that dull cheeseburger you're having for dinner? Slap some bacon on that sucker to jazz it up! Down in the dumps from a rough week? Roll around in some bacon! (well not really,  but I think I've made my point!)

If you're a lover of this porky cured meat like myself then you gotta try this cupcake. Hubs kind of looked at me crazy-like when I said I was making these. I admit, when I first came across the idea I thought it was a little out in left field.  But think about it.. Bacon... French Toast... and Maple.  All three of those things are usually on a breakfast plate together and seem to be harmonious, so why wouldn't it work on a cupcake? The answer is simple. IT DOES.

It's the perfect marriage of salty and sweet. The bacon is crispy, the frosting is smooth and maple-y. You will want to eat it for breakfast. (And it just might be acceptable this time!)

Treat yourself to this recipe and you're sure to impress people with your creativity and baking skills.

French Toast Cupcakes
(recipe adapted from Mama B)

3/4 cup unsalted butter, softened
1 cup sugar
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk, at room temp
1 teaspoon nutmeg
1 teaspoon cinnamon
3 eggs

The How To:

1. Preheat oven to 375 degrees. Line cupcake pan with liners.
2. Fry or bake up some bacon slices and cool completely. Crumble strips into small bits for garnish. Set aside.
3. In a standing mixer, cream butter and sugar together until light and fluffy.
4. In another bowl, mix flour, baking powder, salt, nutmeg and cinnamon together. Set aside.
5. Add eggs to the sugar mixture one at a time, waiting until each is fully incorporated.
6. Add half of the flour mix, then the milk and then the other half of the flour mix.
7. Divide batter evenly in tins and bake for  25-27 minutes. Toothpick should come out clean.
8. Cool completely before frosting.

Maple Buttercream Frosting

2 sticks unsalted butter, softened
2 3/4 cup powdered sugar
2 teaspoons of heavy cream, at room temp
1 teaspoon pure maple syrup (you could use maple extract)

Mix all ingredients together in a stand mixer with paddle attachment. Beat on high speed until light and fluffy. Pipe frosting onto cupcakes and sprinkle bacon bits over frosting generously for a savory garnish.

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