Maple French Toast and Bacon Cupcakes

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These cupcakes came out fantastic. My whole family, especially my kids just loved it soooo much. Since we are bacon fanatics, I used almost the whole pack and we just loved it. The people that gave it a bad or fair review most likely didn't follow the instruction to the tee, because it would have came out perfect, It was not dry or dense, it was perfect, but to each it's own, this is just my opinion. I know I definitely added this recipe to my inbox, to make it again.

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I made these cupcakes for Easter Brunch with family and friends and they were a HUGH hit! I took the advice from the other reviews and I added 1 cup hot water which thins the batter to more of a cupcake vs. a muffin and of coarse by request from my husband I added more bacon to batter and topping. With the topping i used real maple syrup kinda pricey but SO worth the flavor and I made it the day before and refrigerated it overnite. This thickens it up then frosted cupcakes once they cooled. Amazing cupcake! Definitely added this to my recipe box!

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These were a huge hit. They were a little more dense than normal cupcakes, but they tasted exactly like french toast! People couldn't get enough of them! I used quarter inch thick bacon which turned out perfectly. I followed some of the tips from others and added hot water to the batter to make it a little less thick. Also, when I made the icing, I didn't use the whole quarter cup of maple syrup. I just poured it in a little at a time until I had the right consistency since some syrups are thinner than others. I had enough batter to make 12 standard cupcakes and enought left over to make a tiny cake. :

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These were okay but not something I'll make again. They sound and look better than they taste. Even after adding a cup of hot water to the batter they're still VERY dense. I thought this would be okay since I served them for Christmas brunch as a muffin rather than a cupcake, but they were still too heavy. I agree with other reviews that the frosting is very runny, even after adding more sugar and cream cheese AND chilling overnight. For all the ingredients and trouble these just weren't worth it. Most people ate a few bites of the muffin/cupcake and left the rest of it, including me.

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; not THE BEST recipe, but it could have been alot worse, i think the term cupcake isn't proper it baked more like a muffin.

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When my boyfriend requested maple bacon cupcakes for dessert, I was intimidated by the complexity of many of the recipes I saw out there. I appreciated all the reviews from the fellow food network homies in helping me to make some damn fabulous cupcakes. I made the cupcakes with the following alterations: 1 C all purpose flour minus 2 Tbs to sub in for cake flour; 2/3 C half and half; 1/2 C hot water right before putting into muffin tins. I also added substantially more (maple bacon than what the recipe called for. I baked mine for approximately 29 minutes and they came out superb. I must admit I totally tried to go semi-homemade and bought cream cheese frosting and tried to doctor it up with cinnamon and maple syrup. I will DEFINITELY try the homemade next time. The store bought is waaay too sweet, and I was a little over zealous in adding the maple syrup resulting in somewhat runny frosting. Garnished with candied bacon. Boyfriend absolutely loved it!

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Definitely add a cup of hot water at the end in the batter just before baking
I used cornstarch and heavy whipping cream as subs....
Only cooked for about 22 minutes
They were soooooo tasty!

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So I decided to just make it as the recipie says and that ended up being a total fail!! Listen to the tips the other reviews give or you'll end up with a very stiff cake and runny frosting. Despite the consistency of the cupcake, it actually tasted pretty good.

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These cupcakes are delicious... After a few adjustments, that is. I added additional half and half to thin it out because it was way too dense, more of like a muffin. Also, I substitued the Potato Starch for cornstarch because I couldn't find any around here. And I also only baked them for 20 minutes instead of 40. 40 minutes was way to long! But after these few adjustments, they were fabulous!

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Great recipe, though I do recommend, as before mentioned, that you add a cup of hot water before baking the cupcakes, as it does make them lighter. Also, when making the frosting, be sure to add the maple syrup in gradually, as some are thinner and will make the frosting runny. So, be sure to check the consistency of the frosting while adding it in to avoid adding too much.