Maple French Toast and Bacon Cupcakes

Recipe Courtesy Kara Scow for Food Network Magazine

Rated: 4 stars out of 5Rate itRead users' reviews (5)

Cook Time:
40 min
Level:
Intermediate
Yield:
12 cupcakes

Times:

Prep: 40 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 20 min

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Ingredients

For the Cupcakes:

1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Frosting:

1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)

Directions

Preheat the oven to 325 degrees. 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.

Photograph by Kate Sears

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Comments & Reviews

recipe Maple French Toast and Bacon Cupcakes
cathrine douglas, MA 10-11-2009
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its the thought that counts
Rated: 3 stars out of 5

The thoughts of the friends and family that ate these was it was weird, but good. They were less than enthusiastic even... trying them and were surprised they weren't bad. Although it wasn't the reaction I was hoping for after spending two hours in the kitchen making them. Good is not great. Next time I'm doing a breakfast or brunch they wont be on the menu. Read more
recipe Maple French Toast and Bacon Cupcakes
JENNIE Alhambra, CA 06-25-2009
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Breakfast in a Cupcake
Rated: 4 stars out of 5

I made these for a picnic and a lot of people were hesitant to try it. However, once they took a bite they all loved it and... said it tasted like french toast and bacon. I think the sweetness of the cupcake and the saltiness of the bacon go quite well together. Like someone else reviewed though, the frosting came out runny and I had to add more sugar to thicken it up a bit. The frosting definitely did not turn out how it looks in the picture.Read more
recipe Maple French Toast and Bacon Cupcakes
Jayme Newton Center, MA 06-12-2009
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One of my new favorite things
Rated: 5 stars out of 5

I made these cupcakes last weekend for a BBQ and they were a hit! I was a little nervous when I took the cupcakes out the... oven because the tops felt hard. Once they were frosted the hard tops became chewy and the consistency was wonderful. These cupcakes were quite dense however, the taste was not jeopardized one bit. They were so delicious. I would recommend cutting the frosting recipe in half because I did have quite a bit left over. I cannot wait to make these cupcakes again.Read more
recipe Maple French Toast and Bacon Cupcakes
Jennifer Houston, TX 06-04-2009
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maple syrup + bacon = delicious
Rated: 5 stars out of 5

When I first read the recipe I just knew I had to make these. No special occasion just really needed to know what it these... cupcakes taste like. Instead of patotoe starch I used corn. They turned out great. I only had to cook them for about 25-30 min. Next time I would try more bacon.I didn't think it had enough. I also thought the icing was a little runny so I used more sugar and more cream cheese. I will definitely make these again. Read more
recipe Maple French Toast and Bacon Cupcakes
null null, null 05-22-2009
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Not as outrageous as it sounds!!!
Rated: 4 stars out of 5

I made these for Mother's Day & when people ate them I didn't tell them what they were & to my suprise everybody loved... them!!! And I have some extremly picky eaters in my family!!! The only problem I had while making these is that the recipe for the frosting turned out really runny so I had to add much more powdered sugar than was called for other than that they were easy as cake. I didn't have cake flour so I just used one cup all purpose flour minus two tablespoons & added two tablespoons corn starch in place of the one cup cake flour & that seemed to work out perfectly!!! Would definetly reccomend these for any kind of brunch!!! Also they weren't as "bacony" as I thought they would be I would probably add more next round...Read more