Ingredients
-
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
3/4
-
3/4
-
1 1/2
-
4
-
1/4
Directions
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!
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees F. |
|
2
Done
|
Place Paper Liners in a 12-Cup Muffin Tin. |
|
3
Done
|
Prepare the Cupcakes: |
|
4
Done
|
Combine the Flours, Pudding Mix, Baking Powder, Potato Starch, Cinnamon, Nutmeg and Salt in a Bowl With a Whisk. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
Cool Completely. |
|
8
Done
|
Meanwhile, Prepare the Frosting:. |
|
9
Done
|
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. |
