Maple French Toast Bacon Cupcakes

So now we are going to kick things up a notch. Things are going get Bacon. Or remain Bacon depending on your perspective. Anyway lets continue. Remember 7th grade when you brought in cupcakes to your class on your birthday? That was an opportunity. An opportunity to become the most popular kid in school, and lead candidate for a culinary scholarship. The way to secure the previously mentioned things is simple, Bacon Cupcakes. Even if your not in 7th grade anymore. Bacon Cupcakes are great way to improve your social status in any group, but there is a catch, they are hard to share. Lets get our Bacon Cupcakes bakin. Maple French toast style. Holler.

Ingredients

• 1 cup all-purpose flour (Strong name, but I think of situations where all-purpose flour is no-purpose flour)
• 1 cup cake flour (At least Cake flour tells it like it is)
• 1 (4 ounce) box vanilla instant pudding mix
• 1 teaspoon baking powder 
• 1 tablespoon potato starch
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg, freshly grated
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature (what if we used salted butter instead of adding the salt to the unsalted butter? I don't know, I just know I like Bacon)
• 3/4 cup packed light brown sugar 
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 4 large egg whites, room temperature
• 1/4 cup maple syrup
• 1/2 cup half-and-half, at room temperature 
• 1/2 cup Bacon, chopped and cooked 

Frosting:

• 1 (8 ounce) package cream cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 2 cups sifted confectioners' sugar
• 1/4 cup maple syrup
• 2 teaspoons ground cinnamon
• 3 slices Bacon, cooked. 

Directions

1. Read step two.

   
   

    Preheat oven to 325 degrees F. 

   
   
   
   

   Place paper liners in a 12-cup muffin tin. (aka Maple French toast Bacon cupcake tin)

   
   
   
   

    Prepare the cupcakes. (Not sure why this is a step, goes without sayin)

   
   
   
   

   Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

   
   
   
   

    In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy.Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half. mixing after each addition and ending with flour.Mix until the ingredients are just combined; do not over-mix. Fold in the Bacon.

   
   
   
   

   Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes.

   
   
   
   

   Cool completely. (I'm to lazy to think of something to go here, but thought we needed to a comment)

   
   
   
   

   Meanwhile, prepare the frosting:

   
   
   
   

   Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped Bacon.

   
   
   
   

   Enjoy. That wasn't as easy as Chocolate covered Bacon or Candy Bacon. Your Bacon skills are improving. Real talk.