Robbie said these were the 4th best cupcakes I've ever made, and I've made a lot of cupcakes. I think he then said they were 2nd best, but he was tipsy.....
I love Cupcake a la mode's French Toast cupcakes, I have tried some recipes before but I like the look of the streusel on this one. My co-workers have been missing my cupcakes lately.
French Toast Cupcakes
Adapted Recipe from http://bakingdom.com/2011/12/streusel-topped-french-toast-cupcakes-with-maple-buttercream.html
Makes 24 standard cupcakes
IngredientsFOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks
FOR THE CUPCAKES
3 cups (381 grams) all-purpose flour
2 cups (400 grams) sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon (15 ml) vanilla extract
To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you're not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes: Pre heat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar together, then mix in eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Then mix in flour mixture alternating with the sour cream. Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost with Maple Syrup Buttercream Frosting
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks
FOR THE CUPCAKES
3 cups (381 grams) all-purpose flour
2 cups (400 grams) sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon (15 ml) vanilla extract
To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you're not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes: Pre heat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar together, then mix in eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Then mix in flour mixture alternating with the sour cream. Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost with Maple Syrup Buttercream Frosting
Maple Syrup Buttercream Frosting
Ingredients
1 cup (2 sticks) unsalted butter softened
1 lb. confectioners' sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons (30 ml) heavy cream
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes.
Recipe by Darla
1 cup (2 sticks) unsalted butter softened
1 lb. confectioners' sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons (30 ml) heavy cream
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes.
Recipe by Darla
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