THE BMC2: A BACON MAPLE CREAM CHEESE FROSTED APPLE CINNAMON FRENCH TOAST CUPCAKE

The BMC2: a bacon maple cream cheese frosted apple cinnamon french toast cupcake image

Provided by Jill Drury

Time 1h5m

Number Of Ingredients 18

1/2 c butter, softened
1/2 c sugar
1/2 tsp vanilla extract
1 egg (or 2 egg whites)
1 3/4 c sifted white or whole wheat flour + 1 tbsp reserved for filling
1/2 tsp salt
1 1/2 tsp baking powder
1/2 c milk (skim milk works fine)
1 Tbsp cinnamon for filling
1/2 c packed brown sugar for filling
1/4 c melted butter for filling
3-5 medium sized peeled, cored, diced granny smith apples for topping
2 Tbsp melted butter for topping
2 Tbsp sugar for topping
8 oz cream cheese (low-fat works fine) for frosting
2 c powdered sugar for frosting
1 Tbsp pure maple syrup for frosting
1/2 lb cooked and crumbled bacon pieces for garnish

Steps:

1. Preheat oven to 350. Line muffin tin with cupcake liners.
2. Beat shortening and granulated sugar in medium sized bowl. Add vanilla and egg. Beat well.
3. In a separate bowl, sift together flour, salt and baking powder. Add flour mixture alternately with milk to the sugar mixture. Dough will be sticky.
4. Filling: Mix together brown sugar, cinnamon, melted butter and flour until a grainy paste is formed.
5. Fill cupcake liners 1/4 full with cupcake batter. Pipe in an index-sized finger amount of cinnamon filling and top with remaining cupcake batter until 3/4 full. Repeat.
6. Bake for about 25 minutes or until toothpick comes out clean. Cool.
7. Mix all frosting ingredients and frost cupcake. Top with sauteed apples (combine topping ingredients: apples, butter and sugar in small fry pan over medium heat until apples are caramelized) and cooked bacon pieces.