Serves: 12 cupcakes
Ingredients [French Toast Cupcakes]:
3/4 cup butter, softened
1 cup sugar
1 1/2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk, at room temperature
1 teaspoon nutmeg
1 teaspoon cinnamon
Ingredients [Maple Buttercream Frosting]:
2 Sticks butter, softened
2 3/4 cups powdered sugar
2 teaspoons heavy cream, at room temperature
1 teaspoon maple extract
(A conversion table can be found here.)
Preheat oven to 375 degrees F. Line tin with cupcake liners.
Fry (or bake) up some crispy bacon and set aside.
In a standing mixer, combine the butter and sugar and mix. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. Add the eggs to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. Then add the milk.
Divide the batter evenly in the muffin tin. Bake for 25-27 minutes. Remove the cupcakes from the oven and cool completely.
Make frosting: Mix all 4 ingredients together. Beat on high speed until fluffy.
Frost cupcakes and cover them with crispy bacon pieces.