French Toast Cupcakes recipe
Chef Shayna shows us a fun way to treat your kids to something special when they head back to class.
It's time to go back to school, and while I'm an advocate of a healthy breakfast for the first week, I like to do something a little more celebratory in nature. So we're going to make French toast cupcakes.
To start out you're going to measure eight dry ingredients in a bowl.
1 cup of flour
1 cup of cake flour, and if you don't have cake flour at home, don't worry. Just measure out one cup of all purpose flour, remove two tablespoons of that flour and add in two tablespoons of cornstarch and you're all set.
1 package of instant vanilla pudding
1 tablespoon of cornstarch
1/2 teaspoon of nutmeg
1/2 teaspoon of salt.
Mix it in until it is incorporated. We're going to move on to our next ingredients.
1/2 cup of butter, softened
1/4 cup of our brown sugar
1/4 cup of white sugar
4 egg whites
1/2 cup of half and half
1/4 a cup of maple syrup
8 pieces of bacon
I have half a cup of butter, softened, and I also added in one quarter cup of our brown sugar, and white sugar, with four egg whites. Once it comes together and creams nicely, measure in half a cup of half and half with one fourth a cup of maple syrup.
Then you're going to incorporate in those dry ingredients and stir that up about one third at a time. The last thing that goes into this batter is very delicious, we have eight pieces of bacon. Add those right in and mix it all together.
Once the batter forms we're going to put it into a muffin tin. I'm using a mini-muffin tin today so we'll bake it at 325 for about 12 minutes. If you're using regular size go ahead and bake it for about 18 minutes.
When it comes out of the oven, let it cool and today we're going to decorate it with a nice maple syrup frosting. Then we're going to garnish it with some chopped up bacon and sprinkle on some cinnamon and sugar. As you can see it's a very fun treat to get those kids excited to go back to school. I hope you enjoy and we'll see you next week."
