Best The Bmc2 A Bacon Maple Cream Cheese Frosted Apple Cinnamon French Toast Cupcake Recipes

Maple French Toast and Bacon Cupcakes image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 22

1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)

Steps:

Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

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.