Cupcakes for breakfast? Someone must be on one. In our friend Rachel‘s latest trip to her test kitchen, she came out the other end with these French Toast Cupcakes With Maple Frosting. This little piece of gourmet cupcake heaven is iced out with a sprinkle of brown sugar and is depicted as being more of a lighter cupcake than a richer one.
For those of you looking to get your scrumpdidliumptious on, here’s the wonderfully written recipe:
French Toast Cupcakes with Maple Frosting
- 3/4 cup butter, room temperature
- 1 cup organic sugar
- 1 1/2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup almond milk
- 1 1/2 teaspoon maple syrup (or vanilla)
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 3 large eggs, separated
Pre-heat oven to 375F. Line a muffin pan with muffin liners.
In a large bowl, beat butter and sugar on high until light and fluffy; Set aside. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon; Set aside. Now, in a small bowl, whisk together milk and maple syrup; Set aside. (You should have 3 bowls set aside.)Add the egg yolks (saving the egg whites in another small bowl or cup) to the creamed butter/sugar mix one egg yolk at a time, waiting for each to be fully incorporated before adding the next yolk. Then, alternately, add the flour mixture in 3 additions and milk in 2 additions, again, waiting for each to be fully incorporated before proceeding with the next. Mix until a smooth batter is formed. Set this bowl aside.With an electric mixer (yes, in another bowl), whip the 3 eggs whites you have saved until stiff and peaks form. Working in 3 batches, fold the egg whites into the batter, just until incorporated.
Divide batter evenly amongst the pre-lined muffin cups. Bake for 25-30 minutes, or until golden brown and toothpick tester results clean. Cool completely before frosting.
- 1 cup butter, room temperature
- 2 3/4 cups confectioners’ sugar
- 2 teaspoons heavy cream
- 1 tablespoon maple syrup
Mix butter and sugar on low until incorporated. Then, mix on high until light and fluffy. Reduce speed and add maple syrup and heavy cream. Beat until light and fluffy. Can be stored for 3 days in the fridge.
If only I could cook in the Willy Loman Motel I'm living in, I'd be making these RIGHT NOW.