Cupcake Addiction

From Pancakes to Cupcakes

Posted on: October 5, 2010

Most of my weekday mornings begin with a light breakfast. I either grab a yogurt, some cereal, or a couple of pieces of toast. On the weekends, I get a little crazy (or maybe just a little less lazy) and either cook up some eggs, make some pancakes, or even whip up some french toast or waffles.

All of that is about to change.

Because of my friend John and his new “I like Your Bite” facebook page, my mornings are about to get a little brighter. He has introduced me to French Toast Cupcakes – sounds like the breakfast of champions to me! I can’t wait to make ’em. Below is the recipe so you can make them as well. Be sure to add comments if you decide to try it out. I will let you know how mine turn out when I make my own batch. And don’t forget to become a fan of I Like Your Bite!

French Toast Cupcakes with Cinnamon-Maple Icing

1 cup all purpose flour
1 cup cake flour
1 (3.4 oz) instant vanilla pudding mix
1 tsp. baking powder
1 Tbsp. cornstarch
1 tsp. cinnamon
½ tsp. ground nutmeg
½ tsp. salt
½ cup butter, at room temperature
¼ cup brown sugar
¼ cup granulated sugar
¾ tsp. vanilla extract
4 egg whites, at room temperature
¼ cup maple syrup
½ cup half-and-half, at room temperature
5 strips pre-cooked bacon, chopped

8 oz. pkg. light cream cheese, at room temperature
2 Tbsp. butter, at room temperature
2 cups powdered sugar
¼ cup maple syrup
2 tsp. ground cinnamon

  1. Preheat the oven to 325 degrees. Place paper liners in muffin cups.
  2. Whisk together the first 8 ingredients in a bowl.
  3. Cream butter and sugars in mixer bowl on low speed until combined, 6-8 minutes. Gradually mix in vanilla and egg whites at high speed until light and fluffy. Turn the mixer back to low speed, then add the flour mixture, 1/3 at a time, alternating with maple syrup and half-n-half, ending with flour. Mix until the ingredients are just combined; do not over mix. Fold in bacon.
  4. Pour the batter into muffin tins, filling each cup about ¾ of the way.
  5. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  6. Meanwhile, make the frosting by beating cream cheese and butter with mixer on medium speed until creamy. Add the powdered sugar, maple syrup and cinnamon; beat until combined. Spread on cooled cupcakes. Makes 12.

Recipe courtesy of Young Chefs Academy of Brandon, FL and I Like Your Bite

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2 Responses to "From Pancakes to Cupcakes"

My sister made these for me when she was introducing the I Like Your Bite idea and they are so good. I was originally hesitant to eat a cupcake with bacon, but it just tastes like breakfast! The icing really makes this recipe. Try it out and post on the I Like Your Bite facebook page!

Agree with the previous poster. The bacon inside the cupcake seemed like a very bad idea, in principle. But in execution, the result was really flavorful. We have added the recipe to our holiday cooking list.

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