Food & Wine
French toast cupcakes
These delicious French toast cupcakes will satisfy anyone’s sweet tooth, and make a nice change from your standard cupcake flavours of vanilla or chocolate.
Ingredients:
- 115g butter, melted then cooled
- 1 cup white sugar
- 1 ½ cups plain flour
- 1 ½ teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 3/4 cup milk
- ½ teaspoon vanilla bean paste
- 3 eggs, separated
For the maple butter cream icing
- 125g butter, softened
- 4 cups icing sugar, sifted
- 1 teaspoon milk
- 2 teaspoon maple syrup
Method:
- Preheat oven to 180°C (160°C fan-assisted).
- Line tray with liners.
- Combine butter and sugar in a large bowl.
- In a medium bowl, whisk flour, baking power, 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.
- To make 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.
- Remove cupcakes from oven. Cool in pan for 5 mins, then remove and cool before frosting. Decorate with candied bacon bits.
Written by Siobhan Fa'alogo. First appeared on Stuff.co.nz.
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