Maple French toast cupcakes

3 Feb

Recently at work we hit a major milestone, so to celebrate I decided we all deserved some cupcakes (sound logic, right?) I flipped through my copy of and found inspiration in their Pecan French Toast cupcake, adapting it for a smaller yield, omitting the pecans and making my own maple buttercream.

The cupcakes baked up nicely, and the maple soak really added a lot (especially to the texture and aroma of the cake). I finished them off with some gold sprinkles, just to keep them classy and simple.

The cupcakes were a huge hit with my coworkers, and the perfect recipe to get me back into the swing of regular baking. This Friday will be the first Friday of 2014 where I bring in a delectable goodie for sampling, and I have the perfect recipe on hand!

Yield: 12 cupcakes

Ingredients

Cinnamon Cupcake Ingredients

1 cup flour

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

6 tbsp unsalted butter, at room temperature

3/4 cup plus 2 tbsp sugar

2 eggs

1/2 cup milk

1 tsp vanilla

Maple Soak Ingredients

1 tbsp maple syrup

2 tbsp milk

1 tbsp heavy cream

Maple Buttercream Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups confectioners sugar

3 tbsp maple syrup

1/2 tsp vanilla

1/4 tsp cinnamon

Directions

Heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line pans with cupcake papers.

Combine the flour, baking powder, salt and cinnamon in a bowl and gently mix to combine. Set aside.

Cream the butter with the sugar, beating until light and fluffy.

Add the eggs one at a time, mixing to combine, then add the vanilla.

Alternate the dry ingredients and milk, and mix until combined.

Divide the batter between 12 wrappers in the cupcake tins and bake for 20-24 minutes.

As the cupcakes bake, create the maple soak. Mix together the maple syrup, milk and heavy cream. Stir to combine, then microwave for 15 to 20 seconds until warm.

Once the cupcakes are finished baking, place them on a wire cooling rack and poke holes in the tops. Let cool for 5 minutes before slowly spooning the maple soak onto them (if you pour it on too quickly, it won't absorb properly).

Let the cupcakes soak in the mixture and finish cooling before frosting.

For the frosting, beat the butter until light and fluffy. Add a 1/2 cup of confectioners sugar and mix to combine.

Add the maple syrup, cinnamon and vanilla, and gradually add the remaining confectioners sugar. Whip until light and fluffy.

Fit a bag with an extra large round tip and pipe the frosting on top of the cupcakes.

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