Mmm Mmm Mmmm! Here’s a delicious recipe that Maggie submitted in our 2013 Scrumptious Spring Sweepstakes! Here is what she said about them:
“These French Toast cupcakes have become a hit at family parties. It began one day when I saw the idea and thought it would be a perfect new cupcake challenge. With the help of my mom, she showed my how to beat the egg whites perfectly and how to fold them into the batter. With lots of sampling the batter, and swiping tastes of the frosting, we were able to get the combination of flavors perfect. My mom used to make our birthday cakes as kids, and I hope to be as good of a cake decorator as she is, starting one cupcake at a time and working my way up!” Thanks Maggie!
Below is the delicious recipe that Maggie entered in our contest:
¾ cup unsalted butter, at room temperature
1 cup sugar
½ pkg dry pudding mix
1 ½ cups flour
1 ½ tsp baking powder
¼ tsp salt
½ cup buttermilk
1 ½ tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
3 large eggs, at room temperature, separated
1. Preheat oven to 350. Line muffin tins with 20 liners
2. Using a flexed edge beater, combine butter and sugar on medium speed until incorporated and fluffy (about 5 minutes)
3. In a medium bowl, mix flour, pudding mix, baking powder, salt, nutmeg and cinnamon
4. Add egg yolks to the butter mixture and beat on low until fully incorporated, add vanilla
5. Alternately add flour mixture and buttermilk, waiting for each to be fully incorporated before adding the next. Pour batter into a large bowl. Wash the mixing bowl and dry thoroughly.
6. In the dried mixing bowl, beat egg whites with whisk attachment, and whip until stiff peaks are formed.
7. Fold in egg whites (1/3 at a time) until just incorporated into the batter. Divide evenly between cups in muffin tin. Bake for 15-20 minutes, until tons are lightly golden, and a toothpick comes out clean.
8. Remove cupcakes form tin and cool on wire rack completely before frosting.
½ cup butter, room temperature
6 cups powdered sugar
¼ cup heavy whipping cream
Maple flavoring or syrup to taste
Bacon, cooked and crumbled (about 6 strips)
1. With whisk attachment, beat butter with about 1 cup of powdered sugar until smooth.
2. heavy cream and beat on high for about 5 minutes, change speed to low and add in remaining sugar (add more heavy cream if necessary to make a soft, but firm, frosting that can be piped).
3. Add maple flavoring/syrup to desired flavor intensity.
4. Crumble ½ of the bacon into frosting. Either crumble the bacon, or break into pieces and put on top of frosting.
5. Drizzle some maple syrup on top. Serve and enjoy!