Delicious French Toast Cupcake Recipe

I love these French Toast Cupcakes, they smell and taste mouthwateringly delicious, they're cinnamony, eggy, buttery bites of heaven and I can't recommend them enough.  These delicious cupcakes are perfect if you have family over this week, they're sure to be a hit with both adults and children.  They're not overly sweet but perfectly so, even with the luscious frosting, they are warming and homely and perfect for this time of year.

This recipe is from another gorgeous cupcake book Eat Me!: The Stupendous, Self-Raising World of Cupcakes and Bakes According to Cookie Girl.  The cupcakes and cookies in this book look gorgeous and if this recipe is anything to go by they will taste gorgeous too. 

I can't wait to try the strawberry crumb cupcakes, chocolate frosted toffee cupcakes, toffee apple cupcakes, pumpkin marshmallow cookies and the white Christmas cupcakes.

The book is whimsical and beautiful, although the photographs of the author dressed as various fairytale princess may slightly irritate some, no one can deny this book makes home baking look delightfully magical and makes you want to plan a fairytale tea party immediately.

French Toast Cupcakes

Recipe from - Eat Me!: The Stupendous, Self-Raising World of Cupcakes and Bakes According to Cookie Girl

Makes 12.

170 g/6 oz plain flour

1 & 1⁄2 tsp baking powder

1⁄2 tsp ground cinnamon

1⁄4 tsp salt

110 g/4 oz unsalted butter

225 g/8 oz granulated sugar

2 large eggs

2 tsp vanilla extract

2 tsp maple syrup

50 ml/2 fl oz milk

For the icing

110 g/4 oz unsalted butter, room temperature

110 g/4 oz cream cheese, room temperature

450 g/1 lb icing sugar, sifted 1⁄4 tsp cinnamon brown food colouring

(optional) sprinkles to decorate

1. Preheat the oven to 180°C/ 350°F/Gas 4. Line a 12-hole non- stick muffin tray with paper cases.

2. Sift the flour, baking powder, cinnamon and salt into a bowl. Melt the butter and let it cool slightly.

3. In a large bowl, whisk the sugar and eggs together, then add the melted butter. Mix the vanilla, maple syrup and milk in a separate bowl or jug.

4. Now stir the flour mixture into the sugar, eggs and butter, followed by the milk mixture. Beat until everything is well combined.

5. Divide the mixture between the paper cases so that each is about three-quarters full. Bake in the centre of the preheated oven for 20 minutes. Check with a skewer – it should come out clean if the cakes are cooked. Remove the cakes from the oven and place them on a wire rack to cool.

6. Meanwhile, make the icing. Using an electric whisk, mix the butter and cream cheese. Add the icing sugar, a third at a time, beating thoroughly after each addition. Add the cinnamon with the last of the icing sugar. Add a dot or two of food colouring if you like.

7. Using a piping bag with a straight- edged nozzle, pipe icing onto the cakes, working from the outside into a peak in the centre. Decorate with sprinkles – I like to use gingerbread men.

 

Enjoy! And yes, it is totally acceptable to eat three of these for breakfast, it is the holidays after all. x



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Delicious French Toast Cupcake Recipe