Wednesday, August 3, 2011

French Toast Cupcakes for breakfast - Recipe

While watching a recent episode of "CUPCAKE GIRLS", I heard that "french toast cupcakes" were totally to die for. So, I went out on a quest for the recipe. While I didn't find the exact one that they used on the show, I did find a similar one on The Cupcakery Blog

You probably read about the major CUPCAKE FAIL when I tried this recipe for the first time. If you haven't it's worth the read..hopefully you'll get a laugh.  It's my saga of learning to bake at 44!. I have no clue what I did wrong but I wasn't ready to give up I really wanted to learn how to make french toast cupcakes!!!!!

Grandma said try and try that's what I did! The second batch (and the 3rd batch ) turned out beautifully...gorgeous and a work of art.These are truely delicious for breakfast or anytime your sweet tooth needs a little attention.  Oh, and might I add, these especially win you brownie points when you bake them early in the morning when you fill your house with the smell of maple syrup and cinnamon and you're husband wakes up to the delightful smell.  (He just may take you shopping - on the internet!! :)  )


1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp. ground cinammon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs, room temperature
1 tsp. maple extract
1/2 cup milk

  1. Preheat oven to 350 degrees and line your muffin tin with baking liners
  2. Combine flour, baking powder, cinnamon and salt in a mixing bowl
  3. Whisk together butter, sugar and eggs until nice and creamy.
  4. Mix in 1/3 of the flour mixture
  5. Mix in 1/2 of milk mixture (1/4 cup)
  6. Mix in another 1/3 of flour mixture followed by remaining milk and finish with the rest of the flour.
  7. Add batter to baking cups. Make sure they are all uniform.
  8. Bake 20-25 minutes until they spring back when lightly touched.
  9. Cool for 10 minutes. Then remove from pan. 
You can place them into the freezer for about 10 minutes to speed up the cooling process.  Cool completely before icing.

Maple Cream Cheese Frosting

8 oz cream cheese, softened
1 cup unsalted butter
Pinch of salt
1 tsp maple syrup
1 tsp maple extract
4 1/2 cups of confectioners sugar, sifted
cinnamon sugar for dusting

  1.  Beat together the cream cheese, butter and salt until nice and dreamy creamy.  Add the maple syrup and maple extract.   (The maple extract gives it a luscious tan color)
  2. Set mixer on low setting and add sugar 1/2 cup at a time until light and fluffy
  3. Increase the mixer speed as the sugar blends - otherwise you'll get a puff of sugar in your face...
Once it's creamy you can frost away!  Use a butter or pastry knife to spread, or transfer your icing into a pastry bag with a large star tip attached.

Sprinkle the top with a little bit of cinnamon and then the cinnamon sugar.

Get ready to say OH MY GOODNESS!!! and fall back into your seat thinking you've died and gone to heaven!


Anonymous said...

Thank you for finding the recipe...I havent tried it yet but eager to do so!

Anonymous said...

Thank you for finding this recipe...haven't tried it yet but eager to do so!

Click on a post

Related Posts with Thumbnails