Apple Cinnamon French Toast Cupcake

Apple Cinnamon French Toast Cupcake with Bacon Maple Cream Frosting
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Ingredients
  1. Cupcake
  2. 1/2 cup butter
  3. 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  4. 1/2 teaspoon vanilla extract
  5. 1 egg or 2 egg whites
  6. 1 3/4 cups sifted white or whole wheat flour + 1 tablespoon reserved for filling
  7. 1/2 teaspoon salt
  8. 1 1/2 teaspoons baking powder
  9. 1/2 cup milk
  10. 1 tablespoon cinnamon for filling
  11. 1/2 cup packed Imperial Sugar Light Brown Sugar
  12. 1/4 cup melted butter
  13. Cooked applewood smoked bacon pieces/bits
  14. 3 medium sized Granny Smith apples, sauteed
  15. Frosting
  16. 8 ounces reduced fat cream cheese
  17. 2 cups Imperial Sugar Confectioners Powdered Sugar
  18. 1 tablespoon pure maple syrup
Instructions
  1. Preheat oven to 350°F.
  2. Line muffin tins with cupcake liners.
  3. Beat butter and granulated sugar in medium sized bowl. Add vanilla and egg. Beat well.
  4. In a separate bowl, sift together flour, salt and baking powder. Add flour mixture alternately with milk to sugar mixture. Dough will be sticky.
  5. For filling, mix together brown sugar, cinnamon, melted butter and flour until a grainy paste is formed.
  6. Fill cupcake liners 1/4 full with cupcake batter. Pipe in an index-sized finger amount of filling and top with remaining cupcake batter until 3/4 full. Repeat.
  7. Bake for about 25 minutes or until toothpick comes out clean.
  8. Cool. Mix all frosting ingredients and frost cupcakes. Top with sauteed apples and bacon pieces.
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