MAPLE FRENCH TOAST & BACON CUPCAKES ACTIVE: 40 min I TOTAL: 1hr 20 min MAKES: 12 cupcakes
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 ½ teaspoon salt 1 stick unsalted butter, at room temperature 3/4 cup packed light brown sugar 3/4 cup granulated sugar 1½ teaspoons vanilla extract 4 large egg whites, at room temperature ¼ cup maple syrup ½ cup half & half, at room temperature ½ 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 ¼ cup maple syrup 2 teaspoons ground cinnamon 3 strips bacon, cooked & chopped (optional)
DIRECTIONS: 1. Preheat the oven to 325'. 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. 2. 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. 3. 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. 4. 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.
Brown Sugar Bacon Ingredients ½ cup brown sugar 1 tablespoon Dijon mustard ¼ pound sliced bacon Directions 1.Preheat oven to 400o. 2.In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat. 3.Line a baking sheet with aluminum foil or parchment paper. Place a cooling rack on the lined baking sheet. Put bacon on rack and roast in oven for 20 minutes. Let drain for a few minutes on the rack and serve.
Maple-Candied Bacon Ingredients 1 pound thick sliced bacon, good quality ½ cup maple syrup, Grade B 1 teaspoon Dijon mustard Finely ground black pepper Directions 1.Preheat oven to 400 o. 2.Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping. 3.In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness. 4.Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.
Bacon cupcakes... sounded interesting when I seen that on tv.
My fav is a bacon burger. All bacon meat, bun, cheese and topped off with bacon on top of cheese. Now that was good... nummy!
My wife recently suprised me with a new way to enjoy
I truly love her and not just for the new bacon recipe either...
You take o package of ekridge breakfast sausage link, wrap with a slice of bacon on each link and cover with brown sugar and bake in a 425 degree oven for 30-45mins, or until bacon is done to your desired level.
Enjoy.
Sorry back on topic........ bacon cupcakes sound delicious too!!!!!