Tuesday, December 18, 2012

French Toast Cupcakes

French Toast Cupcakes with Maple Buttercream Frosting and Chocolate-Dipped Bacon to be exact.  These are the cupcakes that I made for Fabienne's second birthday party.  {The chocolate-dipped bacon didn't make an appearance at the party though...not enough time}.
I was having a hard time narrowing down my choices of which cupcake flavor I wanted to make for the party and was on the phone with baby sister and her husband going over options with them.  They told me I should go with the french toast cupcakes.  Then, Andy suggested that I add bacon to the top.  Lyndsay, who was relaying his suggestion to me, somehow ended up throwing chocolate into the suggestion.  And so we ended up with french toast cupcakes with maple buttercream frosting topped with chocolate-dipped bacon.
These cupcakes are soo good. They've been quoted as being, "make you wanna slap your momma" good!  Personally, I can do without the bacon...I'm a bacon purist though, just a plain old slice of super crispy bacon is my fav.  But those that prefer bacon on & in everything will love the added bacon.  These cupcakes are the perfect breakfast dessert - if you're the type that has dessert for breakfast.

French Toast Cupcakes
Makes about 30 cupcakes


For the streusel:
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into chunks

For the cupcakes:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes, at room temperature
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

To make the streusel:
In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.  If you’re not using the streusel right away, refrigerate it until ready to use.

To make the cupcakes:
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, cinnamon, nutmeg and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one {about a tablespoon or so}. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely.

Maple Buttercream


1 cup (2 sticks) unsalted butter, softened
4-6 cups confectioners’ sugar
1 1/2 teaspoons vanilla
1/3 cup maple syrup
1/4 cup milk
2 tablespoons heavy cream
Drop or two of maple extract

Beat the butter on high speed until light and fluffy. Gradually beat in 4 cups of the sugar until combined. Mix in the vanilla and syrup. Add the milk and heavy cream and mix until light and fluffy.  If necessary, add remaining sugar to reach desired consistency.  Add a drop or two of maple extract to your liking.  {Yup, taste-testing is a must!}

Frost cooled cupcakes.  I also sprinkled some cinnamon-sugar on the top of mine.

Chocolate-dipped Bacon


Good quality chocolate {milk or semi-sweet}

Cook bacon until crispy {in a pan on the stove or in the oven}.  Cool on paper towels.  Melt chocolate until smooth.  Break bacon into desired size.  Dip bacon pieces in chocolate, lay on wax paper until chocolate is hardened.  Add bacon to top of cupcakes.

Source: adapted from Bakingdom and Billy's Vanilla Vanilla Cupcakes  


  1. ooh baby those look good!
    not sure i can get on board with chocolate bacon, but i'm totally on board with french toast cupcakes!

    1. Seriously I thought the same thing about chocolate bacon the first time I tried it, IT IS AWESOME! Totally lovely. If you like salted caramel or chocolate covered pretzels you will love it.

    2. you need to make these rachel - so, so good!! you can leave off the bacon...marla & i won't tell. ;)

  2. This sounds so intriguing, I've never try something like that. Very interesting combo.I've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.

    1. I don't mind at all - thanks for featuring it!

  3. These look so good - does the frosting require them to be kept in the fridge.


    1. Hi Leana - I don't refrigerate mine. There's enough sugar in the frosting to keep the small amount of milk in them from going bad. Never had a problem with them spoiling. But if that kind of thing bothers you, feel free to keep them in the fridge. :)

  4. What kind of maple syrup did you use? Aunt Jemima ok or pure maple syrup?

  5. This looks delicious! Pinned!

  6. This comment has been removed by the author.

  7. I'm not much of a baker, but could this be made into a cake? If so, what would need to change in terms of bake time and recipe?

  8. Hi Debbie, yes, I believe it could be made into a cake. Just make sure to use well greased cake pans (I would use two 8"), divide the batter evenly between the cake pans, sprinkle the streusel on top of the batter and the bake time would be anywhere from 25-35 minutes I would guess. You'll just have to keep an eye on it, as I've never baked them as a cake, and am not sure of the bake time. Hope that helps!



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