Name: Maple French Toast and Bacon Cupcakes
Total time: 1 h
Yield: 12 Cupcakes
Ingredients: 1 cup cake flour; 1 box vanilla instant pudding mix (4 ounce); 1 teaspoon baking powder; 1 tablespoon potato starch; 1 teaspoon cinnamon; 1 teaspoon nutmeg (freshly grated); 0.5 teaspoon Salt; 0.5 cup unsalted butter (at room temperature); 0.25 cup packed light brown sugar; 0.75 cup granulated sugar; 1.5 teaspoons Vanilla extract; 4 large egg whites (room temperature); 0.25 cup maple syrup; 0.5 cup half and half (at room temperature); 0.5 cup bacon (chopped and cooked); 1 package cream cheese (at room temperature, 8 ounce); 2 tablespoons unsalted butter (at room temperature); 2 cups sifted confectioners' sugar; 0.25 cup maple syrup; 2 teaspoons ground cinnamon; 3 slices bacon (cooked and chopped (optional))

This recipe won Food Network magazines first ‘secret-ingredient recipe contest’. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!

Maple French Toast and Bacon Cupcakes

Servings	Cook Time
12Cupcakes	1,5Hour

Servings

12Cupcakes

Cook Time

1,5Hour

Course Dessert
Cuisine Cookie, Dessert

Ingredients

1 cup cake flour
1 box vanilla instant pudding mix 4 ounce
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon nutmeg freshly grated
0.5 teaspoon Salt
0.5 cup unsalted butter at room temperature
0.25 cup packed light brown sugar
0.75 cup granulated sugar
1.5 teaspoons Vanilla extract
4 large egg whites room temperature
0.25 cup maple syrup
0.5 cup half and half at room temperature
0.5 cup bacon chopped and cooked
1 package cream cheese at room temperature, 8 ounce
2 tablespoons unsalted butter at room temperature
2 cups sifted confectioners' sugar
0.25 cup maple syrup
2 teaspoons ground cinnamon
3 slices bacon cooked and chopped (optional)

Servings: Cupcakes

Units:

Ingredients

1 cup cake flour
1 box vanilla instant pudding mix 4 ounce
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon nutmeg freshly grated
0.5 teaspoon Salt
0.5 cup unsalted butter at room temperature
0.25 cup packed light brown sugar
0.75 cup granulated sugar
1.5 teaspoons Vanilla extract
4 large egg whites room temperature
0.25 cup maple syrup
0.5 cup half and half at room temperature
0.5 cup bacon chopped and cooked
1 package cream cheese at room temperature, 8 ounce
2 tablespoons unsalted butter at room temperature
2 cups sifted confectioners' sugar
0.25 cup maple syrup
2 teaspoons ground cinnamon
3 slices bacon cooked and chopped (optional)

Servings: Cupcakes

Units:

Course Dessert
Cuisine Cookie, Dessert

Instructions

Preheat oven to 325 degrees F. (160 C.)
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.