I have a totally scrumptious recipe for you today.
These delicious french toast cupcakes feature a cinnamon and maple sponge cake, dipped in brown sugar maple syrup, frosted with maple cinnamon buttercream, vanilla bean whipped cream and sprinkled with cinnamon dusting sugar.
They are absolutely sublime.
I created this recipe for Buttercream Bakery after trying a number of delicious French Toast cupcake recipes, while most were totally scrumptious many resulted in slightly sunken cupcakes.
These cupcakes rise beautifully into a perfect dome, have never sunk on me and are packed full of flavour.
Make sure all of your ingredients are room temperature before you start baking and read the recipe all the way through before you begin.
There may seem like a lot of components but each step is very simple.
Prepare the brown sugar maple syrup while the cupcakes are baking and dip them as soon as they are cool enough to handle.
Make sure your cupcakes are completely cool before you frost them.
Buttercream Bakery French Toast Cupcakes
For the French Toast Cupcakes:
75ml maple syrup
35ml sour cream
1 tsp vanilla paste
195g plain flour
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt
110g unsalted butter, room temperature
175g caster sugar
2 eggs, separated
Preheat the oven to 170C.
Line a 12 hole muffin tray with cupcake cases and set aside.
Combine the maple syrup, milk, sour cream and vanilla paste in a small saucepan. Place the pan over a low heat and warm the mixture gently, whisking occasionally, until all the ingredients combine. Remove from the heat and set aside.
Sift all the dry ingredients together into a medium bowl and set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer, until light and fluffy, 2-3 minutes.
Add the egg yolks and beat until fully combined.
Add half of the flour mixture and gently fold into the batter. Add the liquid ingredients and beat with and electric mixer just until combined. Add the remaining flour and beat the mixture until smooth, no more than 30 seconds.
Whip the egg whites in a medium mixing bowl with an electric whisk, until soft peaks form. Gently fold the egg whites into the batter, until no streaks of white remain.
Divide the batter evenly between the 12 cupcake cases and bake for 18-20 minutes or until well risen, golden and a toothpick inserted into the centre comes out clean.
For the Brown Sugar Maple Syrup:
25ml maple syrup
20g light brown sugar
While the cupcakes are baking, combine all of the ingredients for the syrup in a small saucepan and place over a low heat. Heat the syrup gently just until the sugar melts, no little grains remain and the syrup is clear.
Remove the cupcakes from the oven and immediately dip the top of each cupcake into the syrup. Place the cupcakes onto a wire rack and set aside to cool completely.
For the Maple Cinnamon Buttercream:
185g unsalted butter, room temperature
100g icing sugar
2 tbsp milk
2 tbsp maple syrup
1/4 tsp cinnamon
Place the butter in a large mixing bowl and beat with an electric mixer until smooth and lighter in colour, around 1 minute.
Add roughly two thirds of the icing sugar, the milk and the maple syrup and beat until smooth and all of the ingredients are fully combined.
Add the final third of icing sugar and the cinnamon and beat for 3-5 minutes, until your frosting is lighter in colour and smooth and creamy.
For the Vanilla Bean Whipped Cream:
200ml double cream
1 tsp icing sugar
1/2 tsp vanilla paste
Combine the ingredients in a medium mixing bowl and whip with an electric whisk until the cream is thick and piping consistency.
For the Cinnamon Dusting Sugar:
1 tsp ground cinnamon
1 tbsp icing sugar
Sift the cinnamon and icing sugar together into a small bowl.
Fit a piping bag with a plain round piping tip and fill with maple cinnamon buttercream.
Fit another piping bag with an open star piping tip and fill with vanilla bean whipped cream.
Pipe a single ring of maple cinnamon buttercream onto the outer edge of each syrup dipped cupcake, so that you have a ring of frosting with a hole in the centre.
Take the piping bag filled with whipped cream and pipe a small mound into the centre of the ring of buttercream, filling the hole you created.
Once all of your cupcakes are iced, place the wire rack and cupcakes over a tray or sheet of greaseproof paper. Fill a sieve with the cinnamon dusting sugar and dust the tops of all of the cupcakes evenly.
These cupcakes are best eaten the day they are made due to the fresh cream topping.