Maple French Toast Bacon Cupcakes Recipe 55 Food

MAPLE BACON FRENCH TOAST CUPCAKES

Steps:

• Preheat oven to 350°F. Line a cupcake tin with 7 liners.
• In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in egg, maple syrup and vanilla. Scrape bowl as needed. Add dry ingredients, mixing until combined. With mixer running on low, slowly drizzle in milk, mixing until all ingredients are incorporated well and no streaks remain.
• Divide between prepared liners, using a large cookie scoop.
• Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
• Prepare bacon as desired. If baking, increase oven temperature to 400°F. Line a small baking pan with foil. Bake bacon for 12-15 minutes. Drain on paper towels and chop into small pieces.
• In a large bowl or stand mixer, beat together cream cheese and butter, followed by maple syrup. Add 1/2 cup powdered sugar at a time to cream cheese mixer. Beat until smooth and piping consistency is reached. Transfer to a large piping bag, fit with a piping tip.
• Frost cupcakes. Top off with bacon. When ready to serve, drizzle lightly with maple syrup.

FRENCH TOAST CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired.

ULTIMATE BACON-MAPLE FRENCH TOAST

Steps:

• Grease a 13x9-in. baking dish; set aside., In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first 8 topping ingredients. Spread over top., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.

MAPLE FRENCH TOAST AND BACON CUPCAKES

Steps:

• Preheat oven to 325 degrees F.
• 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.
• 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 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.

MAPLE FRENCH TOAST & BACON CUPCAKES RECIPE - (5/5)

Steps:

• 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. 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 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.

BACON SURPRISE CUPCAKES WITH MAPLE FROSTING

Steps:

• Preheat oven to 350 degrees.
• In a large bowl blend ketchup, applesauce, cocoa powder, oil or bacon drippings and eggs mixing well.
• Add cake mix and bacon crumbles whisk for 2 minutes.
• Place into foil lined cup cake pan.
• Bake for 18-20 minutes.
• Remove from oven and cool.
• Meanwhile beat syrup and butter together 1 minutes till light and fluffy. Add vanilla, salt and sugar and beat an other 2 minutes.
• Pipe or spread frosting on the cupcakes.
• Now watch everyone enjoy while they figure the ingredients.
• If you want to give a hint garnish with some extra bacon pieces.

MAPLE FRENCH TOAST

Steps:

• First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
• In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
• Beat in the milk, vanilla, nutmeg and salt.
• Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
• Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
• Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
• You may have to cook in 2 batches if you use a smaller skillet.
• Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.

MAPLE BACON CUPCAKES

Steps:

• 1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
• 2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
• 3) Add the egg and beat until incorporated.
• 4) Sift the flour, salt, baking soda and powder together.
• 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
• 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
• Maple Syrup frosting.
• What You'll Need --
• 4 tablespoons of butter.
• 2 tablespoons of maple syrup.
• 1 cup of powdered sugar.
• turbinado sugar (optional, but recommended).
• coarse grain sea salt (optional, but recommended).
• What You'll Do --
• Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.

YUMMY MAPLE BACON CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
• Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
• Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.