Today is our last day celebrating breakfast cupcakes. *sad face* I’m very excited to try the combination of french toast, maple syrup and bacon, all in one lovely little cupcake.
Maple French Toast and Bacon Cupcakes from Kara Scow for Food Network Magazine at www.foodnetwork.com
This recipe includes some additional cupcake ingredients: potato starch (this is a new one for me – found out you can substitute corn starch), instant vanilla pudding mix, fresh nutmeg, bacon, maple syrup and half-and-half.
The recipe doesn’t mention the bacon until its time to fold the cooked, cooled and chopped bacon into the batter. My suggestion: cook, cool and chop you bacon first.
The rest of the directions are pretty straight forward until you get to the section that says “pour the batter into the prepared muffin tin.” Huge problem! The batter is thick. It has the consistency of cookie dough.
Uh Oh! Houston, we have a problem.
A couple of things to know: the recipes makes 12 cupcakes and says to bake for 40 minutes (mine were baked in 25 minutes).
The cupcake is more of a muffin. The flavor is ok but nothing to write “post” about. They are dense. More liquid and more bacon would definitely help. What a disappointment!
They all went in the trash. Never even thought about taking them to the neighbors. At least my kitchen still has the lingering smell of bacon. So it’s not all bad.
cupcakelab rating: the ugly