Thursday, June 21, 2012
French Toast Cupcakes with Maple and Bacon
Did I ever tell you that I teach 6th grade?
I LOVE it!
But, the last three weeks of school are RIDICULOUS! I've been buried in 28 science research projects, planning the 6th grade promotion ceremony, putting together the 6th grade slideshow, writing 25 reading report cards and 28 homeroom report cards, and closing up my classroom for the summer.
It's tiring. But so good, too. I love the end of the school year for so many reasons. Of course, summer vacation is obviously reason #1. But, also, I love the end of the year because it's a time to wrap it all up, reflect on it, and think about the changes I want to make for next year.
While I continue to stalk teacher blogs and teacher pinterest boards, you need to make these cupcakes. I made them in May for my son's school's staff for Teacher Appreciation Week. They are so yummy with the saltiness of the bacon offsetting the sweet of the maple buttercream. Delish!
You can download the recipe from Scribd here.
French Toast Cupcakes with Maple & Bacon Buttercream
1 box white cake mix (I prefer Pillsbury)
½ cup butter, melted
2 tsp cinnamon plus spice mix from pampered chef or 1 ½ tsp cinnamon and ½ tsp nutmeg
5-7 slices bacon, cooked crisp and crumbled
On low for one minute, beat cake mix, eggs, butter, and cinnamon. Increase speed to med-high and beat for one more minute or until batter is smooth. Do not overmix. Scoop into lined cupcake pan filling cups 2/3 full. Bake for 22-24 minutes. Cool in pan for 5 minutes before moving to cooking rack. Top with maple buttercream and crumbled bacon.
1 C butter softened
1 ½ tsp vanilla
5 c. powdered sugar
2-3 tsp maple extract
Cream butter, maple extract, and vanilla well. Start with 2 tsp. extract and add more as necessary. Add powdered sugar one cup at a time, beating well between each cup.