Recipe: French Toast & Bacon Cupcakes

Looking for that perfect sweet and savory combination? Try out these French toast cupcakes topped with bacon! (Recipe found on http://www.foodnetwork.com)

Total Time: 1 hr 20 min

Prep: 40 min

Cook: 40 min

Yield: 12 cupcakes
Level: Intermediate
 

Ingredients

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 (we recommend using artificial bacon!)

Glaze:

  • 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)

Directions

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 over mix. Fold in the bacon. The batter will be thick.

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.

Nutty Bacon Dog Treats

Nutty

Bacon, Peanut Butter, and homemade?  All doggies are going to LOVE this!

3 slices of bacon, diced
1 egg
1/3 cup creamy natural peanut butter (or Sunbutter)
1 tablespoon maple syrup (bacon + maple seemed like a good idea)
3 tablespoons water
1/2 cup soy flour
1/2 whole wheat pastry flour
1/2 cup wheat germ

-Preheat oven to 300 degrees and line two baking sheets with parchment paper.
-Fry the diced bacon until crispy. With a slotted spoon, remove the crispy bacon but save the fat. Allow the fat to cool slightly (2-5 minutes)
-Add the egg, peanut butter, maple syrup and water to the bacon fat and mix thoroughly.
-Add in the flours and wheat germ and mix until combined. Stir in the crispy bacon pieces.
-Roll out the dough on a lightly floured surface to about 1/4″ thick. Cut into desired shapes. I used three different 1″ cookie cutters.
-Bake in the oven for 12-15 minutes (for 1″ diameter shapes) until lightly browned.
-Cool and make them beg for it.

LINK FOR RECIPE AND INFO