Maple French Toast and Bacon Cupcakes - Breakfast in a Cupcake!

What is it with men and bacon?  As soon as word got around work that I was baking cupcakes weekly and bringing them to work, one of the guys in the office began begging me to make a bacon cupcake.  And though I had been reading about and seeing pictures of bacon cupcakes all over cyberspace this flavor was not on the top of my list. But he and another male co-worker kept bugging me and I kept resisting.

This went on for almost six months until finally he announced that he had given his two week notice and all he wanted for a going away present was some Bacon Cupcakes.  What was I to do but make them for him.  Back to the web to find a recipe.  I finally decided on a recipe from the Food Network Magazine that won their Maple Syrup secret ingredient challenge.  I have to admit they were really good.  It was breakfast in a cupcake.  He was very happy to finally have his bacon cupcake. 

Maple French Toast and Bacon Cupcakes with Maple Cream Cheese Frosting

by Kara Scow

Ingredients

For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)

Directions for Cupcakes:  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.

Directions for 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.