Food & Wine
French toast cupcakes
These cupcakes are delicious. A nice change from the standard vanilla or chocolate cupcakes everyone knows.
Ingredients:
- 115g butter, melted then cooled
- 1 1/2 cups plain flour
- 1 1/2 ts baking powder
- 1/4 tsp salt
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 3/4 cup milk
- 1/2 tsp vanilla bean paste
- 3 eggs, separated
For the maple butter cream icing
- 125g butter, softened
- 4 cups icing sugar, sifted
- 1 tsp milk
- 2 tsp maple syrup
Method:
- Preheat oven to 180C (160C fan-assisted). Line tray with liners.
- Combine butter and sugar in a large bowl.
- In a medium bowl, whisk flour, baking powder, salt, nutmeg and cinnamon.
- In a small bowl, whisk milk and vanilla.
- Add egg yolks to butter mixture one at a time.
- Add dry ingredients in thirds with milk. Begin and end with dry ingredients. Mix until well incorporated.
- Beat egg whites in a clean dry bowl until soft peaks form and then fold into batter.
- Fill liners three-quarters full and bake for 18-22 minutes or until tops spring back when touched gently.
- Cool in pan for 5 mins, then remove and cool before frosting. Decorate with candied bacon bits.
For the maple butter cream icing
- Beat butter and slowly add icing sugar until crumbly.
- Slowly add milk and maple syrup until the desired consistency is reached. Add more milk if required
- Beat for 3-5 mins until light, fluffy and creamy, but still firm enough to pipe.
Written by Siobhan Fa’alogo. Republished with permission of Stuff.co.nz.