Last weekend my roommate's boyfriend came into town, and he's a huge bacon fan. She knows I am the cupcake queen, so she asked me if I could incorporate bacon into a cupcake for him. I researched a few recipes online, and came up with this. Enjoy!
French Toast Cupcakes with Maple Buttercream and Bacon!
Ingredients:
• 1 ½ sticks unsalted butter at room temperature
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3 large eggs, at room temperature, separated
• 1 cup sugar
• 1 ½ cups cake flour, sifted
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine salt
• ½ cup milk, at room temperature
• 1 ½ teaspoon vanilla extract
Directions:
Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
* Using a hand mixer or standing mixer (use paddle attachment for stand mixer), combine the butter and sugar and mix on low speed until just incorporated. Change speed to high and mix until light and fluffy.
* Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
* Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
* Reduce speed of mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next. Raise the speed to medium and mix briefly until a smooth batter is formed.
* In another bowl, beat the egg whites on high speed, (use the whisk attachment if you’re using the stand mixer) until stiff peaks are formed.
* Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan.
Bake about 30 minutes, rotating the pan once, until a light golden brown and a toothpick inserted in the center of the cakes comes out clean. Remove from over and cool completely
Maple Buttercream
Yields: enough for about 12 cupcakes
Ingredients:
• 2 Sticks unsalted butter, at room temperature
• 2 ¾ cups confectioners’ sugar, sifted
• 2 teaspoons heavy cream, at room temperature
• ¾ teaspoon maple extract
Directions:
* In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes.
* Reduce the speed of mixer to low. Add the heavy cream and maple extract.. Raise the speed to high and mix briefly until fluffy.
Frost the cooled cupcakes and top with a chopped up pieces of crisp bacon!
Buttercream frosting can be stored in the refrigerator for 3 days.
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