FRENCH TOAST CUPCAKES
French Toast Cupcakes
The cupcake reci..Read More
This recipe goes with: Maple Buttercream
- Servings: 12
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted then cooled.
- 2 eggs
- 1 tsp. maple extract
- 1/2 cup whole milk
Preheat your oven to 350 degrees. Line muffin tin with baking liners.
Combine flour, baking powder, cinnamon, and salt in a mixing bowl.
In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.
Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth.
Pour batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.
The cupcake recipe was taken from the blog, 'Bake and Destroy' (nataliecakes.wordpress.com), while the maple buttercream recipe was adapted from CDKitchen (www.cdkitchen.com).
This recipe makes 12 regular size cupcakes.