We received a special little note from one of our on-site pups – she demanded we share it with you:
Hi – my name is Dauphine – and I wanted to tell you about my puppy-love for cupcakes!
You see, everyone around here has been talking about this big event, Cupcake Day, for weeks! Cupcake this, cupcake that, we can barely stand all the treat talk around here! All they gave me was a cupcake look-a-like – I want the real deal!
Despite the sad cupcake stand-in toy, I’m super excited to know that people from all around the city will be baking this weekend to sell cupcakes to help pups like me. My siblings and I were brought up to The Anti-Cruelty Society from Knoxville, Tennessee when we were only a few weeks old – and boy are we glad we came! If we had stayed in Appalachia I don’t know if we would have made it, and now, we’re one step away from our forever homes!
So from me and all my brothers and sisters – thank you. Thank you for reading our Cupcake Day blog, thank you for baking this weekend, thank you for selling on Monday and thank you for supporting shelters like The Anti-Cruelty Society. You’re, quite literally, a lifesaver for dogs like us!
Thank you and happy baking!
Dauphine and friends.
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
- 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!)
- 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 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.