French Toast Cupcakes w/ Bacon Sprinkles


Warning: This post is nowhere near WW friendly… 
(unless you want to use all those extra points you’re earning by working out!)

But this is something that had to be done. I mean, who doesn’t want to top a cupcake with bacon? As the man at the meat counter said as I was telling him what I was doing with the bacon:

Everything is better with bacon….

No truer words have been spoken! 🙂

French Toast Cupcakes with Maple Frosting & Bacon Sprinkles

Cupcake Recipe: (adapted from Let’s Dish Recipes)

Ingredients (for 12-15 cupcakes)
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 ½ teaspoons vanilla
1 teaspoon ground nutmeg
1 teaspoon cinnamon
3 large eggs, separated

Preheat oven to 375 degrees.  Line a muffin pan with cupcake liners.  With a mixer, mix the butter and sugar on  high speed until light and fluffy, about 10 minutes. Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon; set aside. In a small bowl, whisk together the milk and vanilla and set aside.  Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. (put the egg whites in a separate bowl!)  Alternate adding the flour mixture and the milk mixture, waiting for each to be fully incorporated before adding the next.  Raise the speed to medium and mix briefly until a smooth batter is formed.

Transfer the batter to a large bowl. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed. Working several batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Fill the cupcake liners 1/2-2/3 full. Bake until golden brown and a toothpick inserted in the center of the cakes comes out clean, 25-30 minutes. Cool completely before frosting.

Maple Frosting and Bacon Sprinkles
(Recipe from Southern Living’s Big Book of Cupcakes)

1/2 cup butter
1 cup dark brown sugar
1/4 cup evaporated milk
1/8 teaspoon baking soda
1/2 tablespoon light corn syrup
2 cups powdered sugar
1 teaspoon maple flavoring
6 slices of bacon

Melt butter in a saucepan over medium heat. Add brown sugar; bringing to a boil and stirring constantly. Add evaporated milk, baking soda, and corn syrup; bring to a boil and stir occasionally. Remove from heat and let cool. (about an hour or so) Transfer mixture to a large mixing bowl.

While your caramel mixture is cooling, cook your bacon anyway you like. (I cooked mine in the oven until it was nice and crispy.) Set aside to cool. When cooled, chop into little bits.

Gradually add powdered sugar to caramel mixture; beat at medium speed until creamy. Stir in maple flavoring. Beat at high speed for 2 minutes or until creamy. This icing firms up quickly, so be sure to use immediately.

While icing is wet, sprinkle your bacon on top!

Now the trick is not to eat them all in sitting and quickly send them off to work with your husband the next day! 🙂