Best 3 Maple French Toast Bacon Cupcakes Recipes
Indulge in a delightful culinary creation that harmoniously blends the flavors of maple, French toast, bacon, and cupcakes. This delectable treat starts with a fluffy maple French toast batter, infused with the sweet and aromatic essence of maple syrup. Crispy bacon bits are then folded into the batter, adding a savory and smoky dimension. The batter is spooned into muffin tins and baked until golden brown, resulting in tender and flavorful cupcakes with a crispy bacon surprise inside. To complete this irresistible experience, a luscious maple glaze is drizzled over the cupcakes, adding an extra layer of sweetness and richness. These maple French toast bacon cupcakes are perfect for brunch, dessert, or as a special snack. Their unique combination of flavors and textures will surely tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
MAPLE FRENCH TOAST AND BACON CUPCAKES
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 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.
MAPLE FRENCH TOAST AND BACON CUPCAKES
This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!
Provided by Ashbow
Categories Dessert
Time 1h40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 22
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)
Provided by รก-3443
Number Of Ingredients 24
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.
Tips:
- For a richer flavor, use dark maple syrup instead of regular maple syrup.
- If you don't have maple extract, you can substitute vanilla extract.
- For a crispy bacon topping, cook the bacon until it is well-browned and crispy.
- If you don't have cupcake liners, you can grease a muffin tin and pour the batter directly into the muffin cups.
- These cupcakes are best served warm, but they can also be stored in an airtight container at room temperature for up to 2 days.
Conclusion:
These Maple French Toast Bacon Cupcakes are a delicious and unique twist on the classic French toast breakfast. They are perfect for a special occasion or a weekend brunch. The cupcakes are light and fluffy, with a sweet maple flavor. The bacon topping adds a salty and savory touch that makes these cupcakes irresistible. If you are looking for a fun and easy recipe that will impress your friends and family, these Maple French Toast Bacon Cupcakes are the perfect choice.
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