February 22, 2013

Seriously Good!

Today's offering is a recipe I borrowed from Mama B's Blog.  French Toast Cupcakes with Maple Buttercream and candied Bacon.  Yes, they are as good as they sound. I doubled the recipe and made 24 cupcakes.
French Toast and Bacon Cupakes
Recipe type: dessert
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
  • French Toast Cupcakes: ¾ cup butter, softened
  • 1 cup sugar
  • 1½ cups cake flour, sifted
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk, at room temperature
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 eggs
  • Maple Buttercream Frosting: 2 Sticks butter, softened
  • 2¾ cups powdered sugar
  • 2 teaspoons heavy cream, at room temperature
  • 1 teaspoon maple extract
  1. Preheat oven to 375 degrees.
  2. Fry (or bake) up some crispy bacon and set aside (I used 8 slices maple flavored bacon for a double batch).
  3. In a standing mixer, combine the butter and sugar and mix.
  4. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
  5. Add the eggs to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. Then add the milk.
  6. Stir in the dry ingredients.
  7. Divide the batter evenly in the muffin tin. Bake at 375* for 25-27 minutes.
  8. Remove the cupcakes from the oven and cool completely.
  9. Take about 1/4 cup maple syrup and bring to boil in a small pan.  Once it get's foamy, add the bacon bits and stir until the mixture is sticky.  Watch carefully or the bacon will burn!  Spread the bacon bits on a nonstick sheet and let cool.
  10. For the frosting: Mix all 4 ingredients together. Beat on high speed until fluffy.
  11. Frost your cupcakes and cover them with crispy bacon pieces.

February 21, 2013

I'm Back!

After a little haitus, I'm back at it again.  Another tax season, another cake on Friday...

I didn't have time last week to post February 15th's cake so here it is now.


I used one of my favorite baking pans, a Tiara Pan or Marianne Pan.  The pan bakes a cake with a depression in the center that you can then fill with all kinds of yummy stuff. 

I used a French Vanilla cake mix, following the directions on the box.  While the cake was warm, I brushed the depression in the center generiously with Chambord.  I then combined a cup of seedless raspberry jam with 1/2 cup coconut and a tablespoon of Chambord.  I smoothed this in the center.  Cream cheese frosting was piped around the edge and then a sprinkling of love on top!