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french toast bacon cupcakes + maple buttercream frosting

March 15, 2013

cupcake

While at work, a friend let me try what she claimed to be ‘the world’s greatest cupcake’. I was skeptical but with the first bite, I soon realized just how true this statement was. Then discovering that one of my own co-workers had made this bit of heaven, I knew I had to feature him here and share his greatness with the world. Jonathan is an amazing cupcake artist and it is clear in his work that he has a passion for it.

About Jonathan:

In my family it was an expectation that you learned to cook at an early age. Both of my parents cook and made sure that all of their children (six boys) at least knew how. Plus, who has the time to cook for six growing boys every day, why not make them learn to cook for you instead?

I started baking cupcakes about four years ago when my best friend sent me Martha Stewart’s Cupcake book for my birthday two months early. I had started following a couple cupcake blogs and she was afraid I would buy it for myself if she didn’t send it early. I had no intention to start baking, but couldn’t let a birthday gift go to waste. After baking several of Martha’s recipes I started branching out to recipes from blogs and eventually experimenting with a few of my own recipes.

One of my all time favorite recipes is the French Toast and Bacon Cupcakes with Maple Buttercream Frosting from my favorite cupcake blogger The Busty Baker at ladolcivita.blogspot.com. It’s basically breakfast in a cupcake, if you like super sweet sugary breakfasts, which is the best kind of breakfast!

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French Toast and Bacon Cupcakes

Makes 14
1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 1/4 tsp salt 1 cup sugar 1/2 cup unsalted butter, melted and then cooled 2 eggs 1 tsp maple extract 1/2 cup milk 10-12 slices bacon
1. Preheat oven to 350F and line baking pan with paper liners.
2. Cook bacon in batches by preferred method until browned, but still slightly flexible. Soak up any extra oil on paper towels and set aside to cool. Once bacon is cooled enough to handle, cut a couple slices of bacon into inch-long pieces. This will be the decoration on top of the cupcake, so make as many as you think you’ll need. Set aside. Chop or tear the remaining bacon into tiny pieces. Set aside.
3. In a small bowl, mix together flour, baking powder, cinnamon and salt.
4. In a large bowl, whisk together butter, sugar and eggs until smooth. Whisk in maple extract. Alternately whisk in flour mixture and milk, making three additions of flour mix and two of milk, beating until smooth. Fold in small bacon pieces. Mix until evenly distributed throughout batter.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched. Let cool in pan on a rack for 10 minutes, then remove from pan and cool completely.


Maple Buttercream Makes enough to frost 2 dozen cupcakes
2 cups confectioner’s sugar 3/4 cup unsalted butter, at room temperature 2 tablespoons pure maple syrup 1/2 teaspoon maple extract Pinch of salt
1. In a bowl with an electric mixer, beat butter until light and fluffy. Add maple syrup, maple extract, and salt, and beat until well combined. Add confectioner’s sugar, half cup at a time, and beat until smooth and fluffy, about 5 minutes.
2. Frost or pipe onto cooled cupcakes. Top with inch-long bacon pieces.

You can find her original post here: http://ladolcivita.blogspot.com/2009/05/french-toast-and-bacon-cupcakes.html

Some of Jonathan’s other work:

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