Spice cake base. Maple buttercream frosting. Crumbled bacon. These are the makings of French toast cupcakes. And French toast cupcakes equal Sunday brunch perfection in my book.
I first saw the concept for these on Pinterest and immediately tried to work out some way to get them into my life.
A Sunday brunch with some lovely girls from my uni seemed like the perfect excuse. Add bunting and we had ourselves a party.
So, bacon on cupcakes seems a bit crazy. I can see that. But, honestly, you couldn’t really taste the bacon with all the spice and maple syrup flavours going on. I used unsmoked bacon though, so maybe smokey bacon would stand out more? The jury’s out on that one…
You can make them without bacon for vegetarians.
I would definitely try to incorporate these into future Sunday brunches. Maybe changing up the the cake a little. A buttermilk cake perhaps… or vanilla-spice cake.
French Toast Cupcakes
For the spice cakes (adapted from Mamablog):
1 cup (128g) sugar
3/4 cup (170g) salted butter
1 1/2 cups (190g) plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup (about 170g) milk
Preheat oven to 375F, 190C or gas mark 5.
Mix butter and sugar together using an electric mixer. When mixed well, add in the eggs one at a time.
Mix the dry ingredients together. Add that to the sugar, butter and egg mixture. Mix in the milk.
Pour the batter evenly into a 12 muffin tin lined with cupcake liners.
Cook for 20 minutes. They’re ready when a toothpick inserted in the centre of one cupcake comes out clean.
Turn out onto a wire rack and leave to cool.
For the maple butter cream frosting (adapted from Created by Diane):
3/4 cups (or 170g) butter, softened
1 1/4 cup (or 160g) icing or powdered sugar, you might need more
1 teaspoon maple syrup
1 tablespoon milk
Mix all the ingredients together using an electric mixer. You may need to add more sugar if the frosting is too loose.
Ice your cupcakes and top with crumbled, cooked bacon. I used 5 slices grilled and then crumbled.