Tuesday, December 13, 2011

Cinnamon-Sugar Streusel, French Toast Cupcakes with Maple Buttercream

Every so often a cupcake comes along that I absolutely need to try and this was definitely one of them!  I can't believe that I've never thought to make a cupcake like this before, especially seeing how much I love breakfast food!  And being honest for a moment, as unhealthy as it can be, French toast is pretty much one of my favorite breakfast foods.  Therefore, when I discovered this recipe online, I practically had to wipe the drool off my computer.  I immediately hit the "add to favorites" button, so that I wouldn't lose the recipe, and started thinking of a reason that I'd need to make them, which didn't take long.

Once I had the cupcakes frosted, I rolled the edges ever so gently in a bowl of cinnamon and sugar and then sprinkled with a little extra powdered sugar.  They turned out absolutely perfect and tasted just like a heavenly piece of French toast!


Cinnamon-Sugar Streusel, French Toast Cupcakes with Maple Buttercream
Printer-Friendly Version

Makes 24 cupcakes
For the Streusel:
1/2 cup brown sugar, packed
1 Tbsp. sugar
1/2 cup all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. salt
5 Tbsp. cold unsalted butter, cut into chunks

For the Cupcakes:
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup (2 sticks) butter, at room temperature
1 cup sour cream
4 eggs
1 Tbsp. vanilla extract

To make the Streusel:
Whisk together the brown sugar, sugar, all-purpose flour, cinnamon, and salt, in a medium size bowl.  Cut in the cold butter, or use your hand to help squeeze the butter into the mixture.  You should have some pebble size or larger pieces.  Cover and freeze while you prepare the cupcake mixture.

To make Cupcakes:
Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners, and set aside.

In the bowl of an electric mixer combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt; lightly whisk until just blended.  With the mixer set to a medium speed, add in the butter, sour cream, eggs, and vanilla and then beat until smooth; this will take about 30 seconds.  If needed, scrap down the side of the bowl and stir together any remaining flour.

Place a little of the batter onto the bottoms of each cupcake liner and top with a little of the streusel.  Cover with more batter and then top the cupcakes with more streusel.  Yummy!

Bake for 18 minutes, or until an inserted toothpick comes out clean.  Completely cool on a wire rack and then store in an airtight container, until ready to be frosted, or frost right away.

Maple Buttercream

1 cup (2 sticks) butter, softened
1 lb. confectioners’ sugar
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1/3 cup maple syrup
2 Tbsp. heavy cream

In the bowl of a stand mixer, beat the butter, on a high speed, until light and fluffy.  Slowly, beat in the powdered sugar until well combined, while scraping down the sides of the bowl as needed.  Stir in the vanilla, salt, and maple syrup.  Add in the heavy cream and whisk together on a high speed, for around 4 minutes.

Source: Bakingdom


Post a Comment