Friday, January 28, 2011

Cupcakes for breakfast!

Maple french toast and bacon cupcakes...... Yum!!
This is the recipe I used:


For the Cupcakes:

  • 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)

For the Frosting:

  • 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)


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 frosting: 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.

Friday, January 14, 2011

Anatomy of a cupcake

I love this!

Garrett's cupcakes

My boys LOVE to bake with me. Although sometimes it seems like more of a hassle than a help to let them participate, I don't want to kick them out of the kitchen. So I pre-measure out all the ingredients and let them pour them into the mixer. Then as long presentation is not important, they can also squeeze the frosting bag and cover them with a fun topping. Garrett made some double gooey chocolate cupcakes with vanilla buttercream and topped them with crushed Andes mints.....Good job, Garrett!

Tuesday, January 11, 2011

Cupcakes are fun!

My sister found me a fun recipe for these awesome rainbow cupcakes... They are white cake with different colors of food color gel to make them FUN! I topped them with vanilla bean buttercream. Yumm!

I chose 5 colors: Purple, yellow, blue, red(ish?), and green

Dropping in the different layers of color...

Ready for the oven!

Cooling off, waiting for the frosting...

Vanilla bean buttercream frosting

Aren't they awesome???

Saturday, January 8, 2011

Cupcake Love

Baking is my hobby, cupcakes are my passion.
I love to create from scratch. I feel so accomplished every time I perfect a new recipe.
My cupcakes are always minimally decorated. I think they are better left clean and simple.
I decided to start blogging my cupcake love.
I am looking for any recipes you are willing to offer or any fun flavor suggestions or challenges...
I am excited to start sharing my work!
Have a delicious day!