How to Toast a Frenchmen's Cup of Cake

That title comes from my very creative sister, who also happens to adore french toast. Also, the picture was taken before I started using my new program, so it looks a little different. Sorry!

So these cupcakes are SWEEEEEEET, but delicious. They actually taste like french toast. It's bananas. I'm not crazy about french toast myself, but people who like it tell me these are wonderful. There are 3 parts to the cupcake (the cupcake itself, the maple 'icing', and then the actual frosting). They seem intimidating, but try them! Once you get started you'll see they just look like so much to do, but it's just because there's more parts than normal.

Recipe: French Toast Cupcakes

Makes: ~ 16 cupcakes

Recipe originated from: cupcakerehab.com ( http://cupcakerehab.com/2010/06/thank-you-2/ )

Compliments: This is not necessarily a compliment, but an advisory. THESE ARE EXTREMELY SWEET! Plan on eating it over a period of time. Try and shove one of these babies down in 5 minutes may lead to diabetes.

Ingredients:
for the cupcakes:
- 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

for the maple icing:
- 2 2/3 cups confectioners’ sugar
- 3 to 4 tablespoons milk
- ½ teaspoon maple extract

for the cream cheese frosting:
- 4 oz. cream cheese at room temperature
- 1/2 cup unsalted butter, at room temperature
- a pinch of salt
- 2 & 1/4 cups confectioners sugar, sifted

Directions:
to make cupcakes:
1. Preheat oven to 350 degrees and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
to make maple icing:
1. In a small bowl, combine confectioners’ sugar and 3 tablespoons milk; stir well.
2. Add additional milk to reach desired consistency. Stir in maple extract.
to make cream cheese frosting:
1. In a bowl, with your electric mixer on medium high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, make 1/2 cup additions of sugar and beat until light and fluffy. Increase the speed of your mixer between each addition.

So there you have it! So after the cupcakes cool, use a spoon and artfully (or in my case, goop-fully) place a glob of the maple icing- which should be runny!!- on the cupcake and let it slowly spread. I then piped my icing on, after dyeing it yellow. I thought it was a nice sunny touch. You can just spread it on if you can't/don't have the time to pipe.

I hope you guys enjoy this recipe! I was told I was a 'genius' and it was 'the best cupcake I've ever eaten' when I made these to take up to work. I'd say thats a job well done!

Abby xx