French Toast Cupcakes

I'm going to apologize in advance for not having a picture of this cupcake, but the thought crossed my mind after they were shipped off to be devoured!  This cupcake is something totally outside the normal realm of chocolate and vanilla.  This cupcake can do double duty as breakfast and/or dessert.  I was thrilled when finally someone asked me to bake these because I was dying to do something other than red velvet (trust me my red velvet is delicious, but I needed a change of pace!).  Hope you enjoy this tasty little number!


French Toast Cupcakes
Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, melted and cooled
2 eggs
1 tsp maple extract
1/2 cup half & half, divided


Glaze:
1/4 cup pure maple syrup
1 tsp ground cinnamon


Whipped Cream Buttercream:
1/2 cup butter, softened
1/2 cup solid vegetable shortening
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
2 tsp ground cinnamon
4 oz heavy whipping cream


1.  Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2.  Combine flour, baking powder, cinnamon, and salt in a mixing bowl.  Whisk to distribute ingredients and set aside.
3.  In a large bowl, whisk together sugar, butter, and eggs until combined.  Add maple extract and whisk until combined.
4.  Add 1/3 flour mixture to butter mixture, followed by 1/4 cup half & half, 1/3 flour mixture, 1/4 cup half & half, and final 1/3 of flour mixture.  Whisk until smooth.
5.  Fill cupcake liners 3/4 full with batter and bake 18-24 minutes or until toothpick inserted into center comes out clean.
6.  Cool cupcakes for 10 minutes on wire rack.
7.  Combine ingredients for glaze and brush warm cupcakes with glaze.
8.  Finish cooling cupcakes completely.
9.  Whipped cream buttercream:  cream shortening and butter until fluffy; add powdered sugar and cream until well blended; add salt, vanilla extract, cinnamon, and whipping cream; beat at high speed until frosting is fluffy.
10.  Pipe onto cooled cupcakes.


Source:  Cupcake adapted from BakeSpace French Toast Cupcake & Frosting adapted from Wilton's Extra Special Buttercream Icing

Pecan Pie Cupcakes with Maple Cream Cheese Frosting

I was recently asked if I could make these cupcakes for an upcoming event.  I have never made pecan pie cupcakes, or maple cream cheese frosting for that matter, but I was quick to accept the challenge.  No sooner had I sent my reply to this email request, did I begin to wonder . . . how on earth would I know if these cupcakes taste good?  I have never even eaten a piece of pecan pie!  I have avoided pecans, and most nuts for that matter, for the entirety of my life because I have never liked the texture.  So after talking to my future mother-in-law, who frequently makes pecan pie, I searched the Internet for a recipe to use as a guide.  I chose this recipe because it uses almost identical ingredients to the pie and I wanted to maintain as much of the similarity as possible.  After the cupcakes were baked I decided to try one.  I figured if I thought they were pretty good, and I don't like pecans, I should be in pretty good shape.  Much to my surprise they were delicious!  They have a gooey quality to the cake, which I was told is typical of pecan pie, and a subtle sweetness. Topped with the sweet maple frosting, they are quite the cupcake!   

Pecan Pie Cupcakes with Maple Cream Cheese Frosting
1 cup all-purpose flour

1 tsp baking powder

¼ tsp salt

¾ cup firmly packed dark brown sugar

½ cup butter, softened

2 large eggs, room temp

½ cup whole milk, room temp

2/3 cup chopped pecans

1 tsp vanilla extract

Frosting:

10 oz cream cheese, softened

5 T unsalted butter, softened

½ tsp imitation maple flavor

3 ½ cup powdered sugar

¼ cup pure maple syrup

1.   Preheat oven to 350 and line muffin pan with cupcake liners.

2.   In medium bowl, sift together flour, baking powder, and salt.

3.   In large bowl, cream brown sugar and butter at medium-high speed with electric mixer for about 5 minutes.

4.  Reduce speed to low.  Add eggs, one at a time, beating well after each addition.

5.   Add flour mixture to butter and mixture, alternating with milk, beginning and ending with flour mixture.  Fold in pecans and vanilla.

6.     Divide batter evenly among muffin cups.  Tap pan against counter to release air bubbles.

7.     Bake 18-20 minutes, or until inserted toothpick comes out clean.  Let cool in pan for 5 minutes.  Remove from pan, and transfer to wire rack to cool completely.

8.     Frosting:  Beat cream cheese and butter until smooth.  Add maple extract and powdered sugar and beat until smooth.  Gradually add pure maple syrup until frosting is stiff enough to pipe.  Add more sugar or syrup as needed to get the right consistency.

Source:  Cupcake Recipe from a Taste of the South Magazine