Side Pannel
French Toast Cupcakes
French Toast Cupcakes
- Recipe Submitted by Pasta on 04/30/2014
Category: Dinner Party, Kids, Cakes
Ingredients List
- ~~~~~~~~~~ FOR THE STREUSEL ~~~~~~~~~~
- 1/2 cup brown sugar, packed
- 1 tablespoon sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into chunks
- ~~~~~~~~~~ FOR THE CUPCAKES ~~~~~~~~~~
- 3 cups (381 grams) all-purpose flour
- 2 cups (400 grams) sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool
- 1 cup sour cream
- 4 eggs, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- ~~~~~~~~~~ For Maple Buttercream ~~~~~~~~~~
- 1 cup (2 sticks) unsalted butter, softened
- 1 lb. (4 cups or 500 grams) confectioners”™ sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 2 tablespoons (30 ml) heavy cream
Directions
To make the streusel:
In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you”™re not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
To make Maple Buttercream:
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.
In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you”™re not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
To make Maple Buttercream:
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.
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