French toast with maple syrup and bacon cupcakes

Let them eat cake was uttered by Marie-Therese, the wife of Louis XIV - and we will do just that! This is a merging of breakfast and dessert, blending the flavors of French toast, drizzled with maple syrup and a side of bacon - all in the form of a cupcake. This recipe makes 23 cupcakes - not 24, just so you know.

Cupcakes

1 c. (2 sticks) unsalted butter, room temperature

2 c. sugar

1 c. sour cream

4 eggs

1.5 tsp. cinnamon

1/2 tsp freshly-grated nutmeg

1 tbsp. vanilla extract

1 tsp. salt

1 tbsp. baking powder

3 c. All-purpose flour

Streusel

1/2 c. brown sugar

1/2 c. all-purpose flour

1 tbsp. granulated sugar

5 tbsp. unsalted butter, melted

For the streusel, mix all the ingredient together using a fork to combine well - place into the freezer to chill until you are ready.

For the cupcakes, cream the butter and sugar in the bowl of your mixer fitted with the paddle attachment, then add the sour cream, followed by the eggs, one at a time - scraping bowl if necessary to make sure everything is incorporated.

Add the cinnamon, nutmeg, vanilla, salt and baking powder, mixing to combine. Last, add the flour and beat until combined well.

Preheat the oven to 375 degrees. Prep 23 muffin tin wells with a cupcake liner and spray over the top of them with a release spray - I use Bak-klene. Divide the batter between the wells, roughly 2/3 full.

Remove the streusel from the freezer and rough chop with a fork. Spoon evenly over the 23 cupcakes and place into the oven. Immediately reduce the oven temperature to 350 degrees and bake for 20-25 minutes. Remove from oven and allow the cupcakes to cool for ten minutes, then remove from baking pans and place onto wire rack to fully cool.

Maple Buttercream

4 sticks unsalted butter; room temperature

1 tbsp. vanilla bean paste OR vanilla extract

2 pounds powdered sugar

2/3 cup pure maple syrup; plus more for drizzling

1 teaspoon salt

Place the ingredients into the bowl of your mixer fitted with the wire whip attachment and beat until smooth and creamy, roughly five minutes.

Pipe onto cupcakes using a large tip, starting in the center and spiraling outward.

Garnish

1 lb. regular cut bacon, fried crisp and crumbled Maple Syrup

Roll the edge of the cupcake in the bacon and drizzle with maple syrup - enjoy!


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