Tasty Treat {French Toast + Bacon Cuppies}

My newest recipe to try is French Toast + Bacon Cuppies! I love to make cupcakes - they are the perfect size for a yummy treat. I found this cool recipe on Pinterest and I just knew I had to make them for Ryan. They turned out delicious! The recipe I followed called for them to be baked for 30-35 mintues, and that was a bit overdone/dry for my taste. I changed the recipe here to 20-25. They are definitely worth trying if you are or know a bacon lover - watch their eyes light up as you serve them a cupcake with the crispy goodness on top :)

{French Toast + Bacon Cuppies}

• 3/4 cup unsalted butter (1 1/2 sticks)//room temperature
• 1 cup sugar
• 1 1/2 cups cake flour//sifted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup milk
• 1 ½  teaspoon vanilla extract
• 1 teaspoon fresh grated nutmeg
• 1 teaspoon cinnamon
• 3 large eggs//room temperature//separated
• Maple Buttercream Frosting, recipe follows
• Crisp Bacon
• Equipment: A 12 cup regular muffin pan

1.) Place a rack in the middle of the oven and preheat to 375 degrees F//Line the muffin pan with paper cupcake liners.
2.) Combine the butter and sugar and mix on low speed until just incorporated//Raise the speed to high and mix until light and fluffy, about 10 minutes.
3.) 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.
4.) Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
5.) Reduce the speed of the 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//Transfer the batter to a large bowl.
6.) Thoroughly clean the bowl of the mixer and put the egg whites inside//Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
7.) Fold the egg whites into the batter, until just incorporated//Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 20-25 minutes.
8.) Remove the cupcakes  from the oven and cool completely.

Maple Buttercream Frosting

What You’ll Need:

• 2 Sticks unsalted butter//room temperature

• 2 3/4 cups confectioners’ sugar
• 2 teaspoons heavy cream//room temperature
• 3/4 teaspoon maple extract 

Directions:

1.) 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.
2.) Reduce the speed of the mixer to low//Add the heavy cream and maple extract//Raise the speed to high and mix briefly until fluffy//Store in the refrigerator until somewhat stiff, before using
{May be stored in the refrigerator for 3 days}


Finally – Frost the cooled French Toast Cupcakes with the Maple Buttercream Frosting and top with a Crisp piece of Bacon!