Thursday, January 17, 2013

Stuffed French Toast Cupcakes

Hands down, no question, these are without a doubt the tastiest cupcakes I have ever made. Mr. Breakdown is systematically destroying them for me, so I can take nibbles of his here and there to avoid the full calories of a whole one. Everybody wins!

It's a pretty simple cupcake recipe.

I only had 10 liners, which worked out well because the cupcakes puffed up more.

They don't rise a whole awful lot, so you can fill the liners pretty full.

The original recipe had maple buttercream frosting, at right. I modified it slightly for the ingredients I had in the house, and it's pretty good. The real story of deliciousness is the cinnamon cream cheese frosting on the left. Whew.

Look how preety!

Mr. Breakdown says they look like boobs, but he sees boobs everywhere. What do you think?

The concept for these was inspired by Cupcake a la Mode. Hubby wanted snacks from there; I wanted to save money and bake something. This particular recipe is modified from Bakingdom.

Stuffed French Toast Cupcakes
(makes 10 cupcakes)

1.5 cups flour
1 cup sugar
1.5 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup butter, softened
1/2 cup plain yogurt
2 eggs
1.5 tsp vanilla

1. Preheat oven to 350 degrees.
2. Mix all dry ingredients lightly in a stand mixer.
3. Add all wet ingredients to the dry ingredients in the mixer. Mix on low until slightly combined. Then turn up the mixer speed and beat until well combined.
4. Fill 10 muffin liners equally.
5. Bake until set in the middle, about 12 minutes.
6. While the cupcakes are baking, clean the stand mixer to make frostings in.

Maple Buttercream Frosting
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 cup maple syrup

1. Beat all ingredients in a stand mixer until smooth. Set aside.
(You don't really need to clean the mixer before the next frosting if you don't want to.)

Cinnamon Cream Cheese Frosting
2 tbsp cream cheese
2 tbsp butter, softened
1 cup powdered sugar
1 tsp cinnamon

1. Beat all ingredients in a stand mixer until smooth.
2. Once all the cupcakes are cool and frostings are made, stab each cupcake most of the way through in the center with a sharp knife. Use a pastry bag to pipe cream cheese frosting in the center.
3. Cover all the filled cupcakes with the maple frosting.
4. Pipe a little more cream cheese frosting onto the top, if desired.

I have no patience when it comes to baking fancy things, and these were no trouble at all. They sound like a little extra effort, but they're worth it!

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