We’ve all had those days when it is time for dinner, nothing is planned, and we end up throwing together “breakfast for dinner”. Well, how about breakfast for dessert? I love breakfast and am willing to eat it 3 times a day, most days anyway, one of my favorites is French toast! With its yummy cinnamon egg soaked bread, cooked to perfection, then smothered with butter and maple syrup. What could be better!?! How about French Toast Cupcakes?
First, Gather your ingredients
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup butter, melted and slightly cooled
1 tsp maple extract
1/2 cup milk
In a small bowl, mix together flour, baking powder, cinnamon, and salt.
In a large bowl, whisk together sugar, butter, eggs and maple extract until smooth
Scoop batter into pan lined with cupcake papers. (I like to lightly spray my cupcake papers with cooking spray to help them come out easier).
Pop them into a 350* oven and bake until golden brown for 20-25 minutes. The tops of the cupcakes will spring back when lightly touched.
Let them cool in the pan on a cooling rack for about 5 minutes, then remove and cool completely on rack.
2 cups powdered sugar
3/4 cups butter, at room temperature
2 tbsp maple syrup
1/2 tsp maple extract
pinch of salt
In a bowl, using electric mixer, beat together powdered sugar, butter, maple syrup, maple extract and salt until smooth.
To pipe the perfect cupcake, use the 1M tip. Start in the middle of the cupcake, putting even pressure on the piping bag slowly go in a circle moving out from the center.
When you reach the beginning, continue to pipe toward the center again, bringing the frosting up on the cupcake.
When you are back in the center, release pressure on the piping bag and pull straight up. You’ll have the perfect cupcake in no time!
Then sit back and unwrap, and enjoy the fruits of your labors. These cupcakes are fantastic, and really do taste like French toast.