One day I was up early baking cupcakes for a wedding that afternoon (i like for my clients to have the best cupcakes & cakes experience, so I never freeze my cupcakes or cakes. Even if it means spending 14+ hours baking and decorating) and decided I wanted a few pieces of maple french toast and bacon.
While taking a baking break and getting the ingredients together for my french toast I did a little pondering, could I turn this into a cupcake??
I use the people I work with as test dummies for my little ideas like this, (I have a little baking side business that specializes in cupcakes & wedding cakes, when I’m not at my full time job) They’ll try anything and they will actually be pretty honest about it, brutally at times.
I made a couple dozen and left them inside little pink boxes I use to deliver cakes and cupcakes. I make them 3 sheet cakes a month for birthdays & anniversaries so they know what these pink boxes mean. They mean business to me sweet treats for them. Needless to say they loved them!
I heard so many “she put bacon on a cupcake!”, “Is that bacon?”, “these really do taste like French toast!”. I was proud of myself, I started making them all the time and handing them out with cookie and other cupcake orders. They caught on quickly, they are my number one selling cupcake.
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
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)
For the Glaze:
1 8 -ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners’ sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped
Preheat the oven to 325 degrees. 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.
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. The batter will be thick.
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.
Meanwhile, prepare the glaze: 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.