Ok, so I’m not the queen of decorating as my brother and his friend lovingly pointed out to me. My dad turned 44 today, so to celebrate I made him French Toast cupcakes. No disasters with the buttercream this time, but I tried to do some fancy piping, and well…it’s easy to tell what’s mine and what my mom decorated. They smell a bit like Cinnamon Toast Crunch, the maple is really apparent. I’m afraid they’ll be too sweet, but nothing a cup of coffee won’t tone down. Speaking of coffee, I got a new job at Starbucks, which is funny because I’m so into independant businesses and yet everywhere I’ve worked has been a big corporation. Goes with living in the suburbs I guess. I’m excited about learning how to make fancy coffee, just in case I decide to give the greenlight to this coffee shop idea I got turning in my head.
French Toast Cupcakes (From Bake and Destroy)
* 1 1/2 cups all-purpose flour
* 1 1/2 tsp baking powder
* 1/2 tsp ground cinnamon
* 1/4 tsp salt
* 1 cup sugar
* 1/2 cup unsalted butter, melted and then cooled
* 2 eggs
* 1 tsp maple extract
* 1/2 cup milk
Then you:
1. Preheat oven to 350 degrees and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
I used Maple Buttercream, but cream cheese icing would work on these as well.
- 2 cups confectioner’s sugar
- 3/4 cup unsalted butter, room temperature
- 2 Tbs pure maple syrup
- 1/2 tsp maple-flavored extract
- pinch salt
Then you:
Mix everything with an electric mixer. Eat it up.
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