MAPLE FRENCH TOAST AND BACON CUPCAKES
This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!
Provided by Ashbow
Categories Dessert
Time 1h40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees F.
- 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 overmix. Fold in the bacon.
- 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 frosting:.
- 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.
MAPLE FRENCH TOAST SANDWICH
A sandwich with all the comfort. You can cook the bacon in a skillet instead of the oven, if desired. I also sprinkled the sandwich with cinnamon.
Provided by DitePoo
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet.
- Bake in the preheated oven until browned and crisp, 10 to 15 minutes. Drain bacon slices on paper towels.
- Beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. Dip each slice of bread into egg mixture to saturate completely.
- Heat oil in a large skillet over medium-high heat. Working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. Transfer toast to a plate.
- Beat remaining eggs in a bowl. Cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes.
- Place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. Repeat with remaining toast, bacon, and eggs. Top each sandwich with maple syrup.
Nutrition Facts : Calories 1008.5 calories, Carbohydrate 57.1 g, Cholesterol 691.2 mg, Fat 70.1 g, Fiber 5.8 g, Protein 39.9 g, SaturatedFat 17.3 g, Sodium 1436.1 mg, Sugar 26.6 g
MAPLE FRENCH TOAST AND BACON CUPCAKES
Steps:
- 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 overmix. Fold in the bacon.
- 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.
YUMMY MAPLE BACON CUPCAKES
This recipe was given to me by a close friend. I was headed to a bacon party and the dessert list was quite limited. These cupcakes were eaten before the entrees and disappeared quickly! The bacon is the clincher. It is a must and the buttermilk in the batter makes it taste amazing.
Provided by lucky26
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 48
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
- Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 19.5 g, Cholesterol 18.2 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 71.4 mg, Sugar 15.1 g
MAPLE FRENCH TOAST & BACON CUPCAKES RECIPE - (5/5)
Provided by á-3443
Number Of Ingredients 24
Steps:
- 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 overmix. Fold in the bacon. 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 frosting: 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.
MAPLE FRENCH TOAST BAKE
This yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. -Cindy Steffen, Cedarburg, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.
Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 464mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 14g protein.
OVERNIGHT MAPLE FRENCH TOAST
Make and share this Overnight Maple French Toast recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 55m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place cubed bread in a greased 9x13 inch baking dish, and gently press down. Sprinkle with pecans.
- In a large mixing bowl, beat cream cheese, and sugar until fluffy and gradually mix in whipping cream, and syrup.
- In a separate large mixing bowl, whisk together eggs, vanilla, cinnamon, and salt, and fold into the cream cheese-whipping cream mixture.
- Very slowly, pour mixture, evenly over the bread.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake covered at 350 degrees, for 30 minutes, or until center is set, and top is golden brown.
- Cut into squares, and serve with maple syrup.
FRENCH TOAST CUPCAKES
I like to crumble a few slices of bacon over the top of these cupcakes after I frost them. They taste like Sunday Brunch.-Jenny Weaver, Glendale, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired.
Nutrition Facts : Calories 334 calories, Fat 14g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.
ANGEL FOOD CUPCAKES
These come out very well, and are great with strawberries on top. Pretty too.
Provided by Gail
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 12
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
- Prepare batter as directed on the box. Fill muffin cups 2/3 full.
- Bake for 15 to 20 minutes, or until done.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 34.7 g, Protein 3.4 g, Sodium 369.8 mg, Sugar 25.8 g
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