Okay, now that I have your attention…
I had an idea to make french toast cupcakes with bacon on them. A quick google search showed me that it had been done before, but that just makes me easier for me! I modified a recipe slightly, as it didn’t call for candied bacon. I’d been wanting to candy some bacon for a while.
Breakfast Cupcakesrecipe from Life is Better with Cake
French Toast Cake
1.5 sticks unsalted butter
Preheat oven to 375°, and paper the cupcake pan.
Whip egg whites on high until stiff peaks form. If your mixer only has one bowl, transfer these out to another bowl and then proceed.
Cream the butter and sugar until light and fluffy on high. While that’s beating, sift the dry ingredients (flour, baking powder, salt, and spices) together, and combine the wet ingredients (milk and vanilla) in a second bowl. Add each egg yolk one at a time, letting them beat until fully incorporated between additions.
You know the drill, drop the mixer to low and add 1/3 of the dry ingredients, raise to medium until fully incorporated. Then drop back to low and add 1/2 of the wet ingredients, raise to medium until fully incorporated. Repeat until all wet and dry ingredients are fully incorporated.
Slowly fold the egg whites into the batter in 1/3rds. Scoop into muffin pan and bake for 20-30 minutes.
While these bake, it’s time to prepare frosting.
2 sticks unsalted butter
Beat the butter and sugar on low until incorporated. Add the liquid ingredients and beat on high until light and fluffy. Store in the refrigerator as the cupcakes cool.
Drop the temperature on the oven to 350°. Put the brown sugar on a plate and press one side of the bacon down into it. Place the bacon on a cookie sheet, sugar side up. Bake until the bacon is crispy and delicious, 10-25 minutes. Watch it very carefully, it can easily burn and that’s not nearly as tasty.crossposted from fuzzdecay.com.