Cake for Breakfast - French Toast Cupcakes

 

Breakfast is one of my all time favorite meals.  There are so many ways to mix it up and keep it fresh.  There's pancakes, eggs, omelets, crepes, and french toast. 

French toast is probably a favorite out of the bunch.   It can be jazzed up with different flavors such as vanilla, hazelnut, and peanut butter, to name a few.  It also is delicious just as it originally is, without any added bells or whistles.

That being said, I really love dessert.  Dessert is my favorite meal of the day.  My husband always gives me a hard time about the order in which I eat my meals, insisting I set a 'good' example by eating my dessert after I eat the actual meal.  Picky, picky.

With that being said,  I thought the only logical thing would be to make a dessert that (at least flavor wise) would fit into the meal category. 

After scouring the Internet for different breakfast flavored recipes, I settled on French Toast cupcakes with Maple Cream Cheese Frosting.  I actually used two different sources for the recipes for the cupcake and the frosting, the original sources are noted by the recipes.  They turned out magnificent.  The kids liked them, and I really enjoyed them.  They were so delicious!  While we (we being my children) won't be actually eating these little cakes for breakfast, they certainly remind me of breakfast and the tasty french toast we often enjoy at our house.

French Toast Cupcakes
recipe from Life Is Better With Cake Blog

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 1/2 tsp. vanilla extract
1 tsp. nutmeg
1 tsp. cinnamon
3 lg. eggs, separated
Maple Cream Cheese Frosting - recipe follows

Preheat the oven to 375 degrees.  Line a muffin pan with paper cupcake liners (the original recipe says approx. 12 cupcakes for are produced from the recipe, I ended up with about 21).

In a stand mixer fitted with the paddle attachment, combine the butter and sugar.  Mix on low until it is just incorporated, and then raise the speed to high and mix for about 10 minutes until the butter and sugar mixture is nice and fluffy.

While the butter and sugar is mixing, combine the rest of the dry ingredients into a bowl.  Whisk them together and then set aside.  In a separate bowl, combine the milk and vanilla, and then set aside.

Add the egg yolks one at a time to the butter mixture, waiting until the yolk is completely mixed in before adding the next one.

Next, reduce the speed of the mixer and alternately add the flour mixture (3 additions) and the milk mixture (2 additions).  Add just a little of each at a time, waiting until it is fully incorporated before adding the next.  Once all the milk and flour have been added, speed up the mixer until the batter is smooth.  Transfer the batter into a separate bowl.

Clean the mixer bowl out and then put the egg whites inside.  With the whisk attachment, whisk the egg whites until stiff peaks are formed.

Fold the egg whites into the batter until just incorporated. 

Pour the batter into the lined muffin pan.  Fill each cup about 3/4 full. 

Bake until the cupcakes are golden brown and a toothpick inserted in the center of the cake comes out clean (I baked ours for about 30 minutes, but I think 27 would have been sufficient).

Remove the cupcakes from the oven, cool completely, then frost.

Maple Cream Cheese Frosting
slightly adapted from The Cupcakery Blog

8 oz. cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
Pinch of salt
1 tsp. maple syrup
2 tsp. maple extract, more or less to taste
4 1/2 cups powdered sugar

Beat together the cream cheese, butter, and salt until creamy.  (I actually softened my cream cheese and butter in the microwave for a few seconds as I forgot to set it on the counter prior to making the frosting.  I also forgot to add the salt as the original recipe suggests, and the frosting still tasted delicious, in my opinion).  Add in the maple syrup and maple extract (again, here, I actually didn't use maple syrup, I used Mrs. Buttersworth.  Not sure if this makes a huge difference, but my family thinks real maple syrup is too sweet and I didn't want to purchase a whole bottle for just one recipe).  Beat this mixture until the extract and syrup is fully incorporated.

Add in the powdered sugar, about a cup at a time, until all of the sugar has been add in.  Mix the frosting on high in between additions.  Mix until the frosting has a light and fluffy consistency.

Frost cupcakes.

When I made these cupcakes, I simply garnished them with some edible grayish pearls.  They also are delicious when garnished with bacon "sprinkles."  I just wasn't in the mood to cook up any bacon when I made these though.

Enjoy.

Pumpkin Cupcakes with Salted Caramel Frosting

Happy first day of fall!  Today is the official beginning of one of my favorite seasons (the other being spring). I love the change of seasons, the fall colors, the falling leaves, and the comforting food that gets cooked as the weather starts to turn colder.  In my household, we are celebrating the beginning of fall with cupcakes.  Not just any cupcakes of course though, we are celebrating with Pumpkin Cupcakes with a Salted Caramel Frosting (very fall themed).  So Happy Fall, and enjoy celebrating however you and your family bring in this wonderful season.

Pumpkin Cupcakes and Salted Caramel Frosting
from Made in Melissa's Kitchen

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. coarse sea salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1 cup brown sugar
1 cup white sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 oz.) pumpkin puree

Preheat the oven to 350 degrees.  Line the cupcake pan with paper liners and set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the brown sugar, white sugar, butter, and eggs.  Beat on medium speed until well combined.  Add in the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.  Mix on low until smooth.  Fold in the pumpkin puree.  

Pour the batter into the cupcake liners, filling them about 2/3 full.  Put them in the oven for about 20 - 25 minutes, or until the tops spring back when touched and a cake tester comes out clean when inserted in the center.  Transfer to a wire rack and let them cool completely.

Makes ~ 18 cupcakes.

Salted Caramel Frosting

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color, about 10 minutes.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.  I actually used the one I made the other day.  You can find that recipe here.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

 

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

Source:  Made in Melissa's Kitchen, 2010.

(Linking this up over at "Or So She Says" Link up Party)

Tiramisu Cupcakes

One of my favorite things to bake in the whole entire world is cupcakes.  They are single serving, come in so many flavors, and they just make me happy.

My husband was entertaining a group of friends today and so to end the evening, I decided cupcakes would be perfect.  I began scrolling through the numerous recipes I've made in the past, trying to find one that was not too rich, but not too plain Jane either.  I didn't really see one that jumped out at me, so I began looking at pinterest.  I saw the perfect one... Tiramisu Cupcakes. 

These are absolutely brilliant.  Tiramisu is delicious, but to package that big flavor in a little cup... GENIUS.

My children loved these cupcakes... and our guests thought they were pretty darn good too.  The filling was nice and creamy, but not runny, so it didn't really absorb into the cake portion of the dessert.  The whipped cream cheese frosting was perfect as well.  Not too sweet, but just enough.  This one is definitely a keeper.

Tiramisu Cupcakes

from Your Cup of Cake Blog

Cake:
1 box White Cake Mix
2 egg whites
1 egg
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 tsp. vanilla extract
1/4 cup strong coffee
Filling:
8 oz. mascarpone
1 Tbs. strong coffee
1/2 cup powdered sugar
Whipped Topping:
8 oz. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla extract
1 pint heavy whipping cream

Preheat oven to 350 degrees and line pan with cupcake liners. 

Sift cake mix into a small bowl and set aside.

In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream, and vanilla.  Stir cake mix into wet ingredients.  Using half of the batter, fill cupcake liners about 1/3 full.

With the remaining cake batter, add the strong coffee and mix (I didn't end up needing it, but you may need to add 1 or 2 Tbs. flour to thicken).  Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4 (bottom layer of vanilla, top layer of coffee cake).  Bake for 16 - 20 minutes or until an inserted knife comes out clean.

Filling:
Combine all ingredients in a small bowl using a spoon.

Topping:
Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth.  Add vanilla.  Slowly add in heavy cream and beat until stiff peaks form.

To assemble, cut a cone shaped piece of cake out the top of each cupcake (they need to be cool before doing this).  Generously spoon in your filling.  Pipe your whipped topping over the hole with the filling.  Sprinkle with cocoa powder or other desired decoration.

Enjoy!

Butterbeer Cupcakes

I have never been a huge fan of cake.  I think that truly, the best portion of a cake is, without a doubt, the frosting on top.  That is probably one of the reasons I enjoy cupcakes so much.  Not only do cupcakes (well at least the way I make them), have a ridiculous amount of frosting on them, they have enough cake in them to keep the frosting from being overwhelming, but not so much that it takes over the frosting.

For my birthday this past year (which was last week, hence the reason it's been mentioned in a few posts now), my hubby purchased "The Unofficial Harry Potter Cookbook" for me, which I've had been eyeing lustfully everytime I went to the book store.

While the recipe is not actually in this cookbook, receiving this gift made me want to make something Harry Potter related, hence the reason I decided to make Butterbeer Cupcakes.  Cupcakes felt appropriate for a birthday related recipe, while butterbeer felt appropriate for a Potter inspired dessert.

Not only were these cupcakes delicious, they brought back so many good moments from the books and movies.  The butterscotch ganache and the rich frosting made me think what I imagine butterbeer to taste like, and made me feel like I was in Hogsmeade with Harry, Ron, and Hermoine, enjoying some delicious butterbeer with them.

The only warning I offer in regards to these cupcakes is to be careful!  They are addicting, and it is hard to stop at just one!  I only hope you enjoy them as much as my family and I did!  ☺

Butterbeer Cupcakes
from amybites.com

Makes 18 Cupakes

For the cupcakes

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 tsp. vanilla
1 tsp. butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

For the ganache

1 (11 oz) package butterscotch chips
1 cup heavey cream

For the buttercream frosting

1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
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For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
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Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
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For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
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For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
Enjoy!