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Monday, June 30, 2008

Cinnamon French Toast Cupcakes

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I've just begun, but I'm already struggling to come up with wacky, fun cupcake flavors. This time around, I chose to do Cinnamon French Toast cupcakes. After struggling with a million combinations (maple filling, brown sugar frosting, vanilla cinnamon cupcake? or brown sugar filling, vanilla cinnamon cupcake with maple syrup frosting? etc...) I decided to just do a Vanilla Cinnamon Cupcake with a Maple Brown Sugar Frosting. For my cupcake recipe, I chose this one except I halved it.

Vanilla Cinnamon Cupcakes from FoodNetwork.com
1 Stick Butter
1 C Sugar
2 Lg Eggs
1.5 C Flour
.75 Tsp Baking Powder
1 Tsp Ground Cinnamon
1/4 Tsp Salt
1/2 C Milk
.75 Tsp Vanilla

Preheat oven to 350.
Cream the butter until light and fluffy. Add sugar and mix until fully incorporated.
Add eggs one at a time, beating after each. In a separate bowl, mix flour, baking powder, salt and cinnamon together.
Combine milk and vanilla together. Alternately add the flour and milk mixtures to the butter mixture, beginning and ending with the flour mixture. Pour into a 12 well cupcake tin. Bake for about 35-40 minutes until lightly golden brown.

The cake was a tiny bit on the dense/dry side, but it was still very good, and it moistened up a bit with time.
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For my frosting, I opted for this frosting. This frosting was really more of an icing than a frosting. In fact, I had to dip my cupcakes in the liquidy concoction since piping was totally impossible:
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Because I could not cutely pipe the frosting on to the cupcakes, they looked a little blah. To spice things up a bit, I first sprinkled a little bit of cinnamon sugar on top. Then, I mixed 1 teaspoon oil with half a cup of chocolate and melted it to create writing chocolate. On a piece of parchment, I piped little swirlies and popped them in the freezer for a while. When they were solidified enough, I quickly removed them from the parchment and topped my cupcakes with them (be quick, or else they'll get too warm to work with!)
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The end result was unique and tasty, but not my best cupcake so far. Anyone have suggestions for funky cupcake flavor combo's that sound too tempting to resist??

13 comments:

Alyse said...

I will definitly be making this. I'll let you know. I found that adding some store bought coffee creamer to a batter of cupcakes is delicious. I think I used Chocolate Caramel.

My Sweet & Saucy said...

I think these look adorable! Great flavor concept!

Kristen said...

I personally think that these look like they are too tempting to resist! Mmmmmm!

Dawn said...

Oh yeah these are a keeper for sure. What a great flavor.

becky said...

cinnamon french toast - a cupcake flavor i never would have thought of. that's pretty wacky to me, but sounds delicious too! i'm gonna have to try these.

Katie B. said...

What adorable cupcakes!!

Cinnamon said...

Try using real Cinnamon in your recipes and reduce on the sugar.

The Cinnamon that we buy in the US is actually Cassia. Consumption of Cassia could be toxic due to the high coumarin content.

Rachel said...

They look absolutely stunning! I could never make up something as nice as this, my made up recipes tend to end in disaster!

sara angel said...

seriously, what are you doing to me? i want to make these NOW!

Cakespy said...

Simply amazing!!

jayme said...

I absolutely LOVE Snickerdoodle Cupcakes! They really are a pain to make - HOWEVER - The end result is too good! I think I got my recipe from Wilton or Martha Stewart or somewhere big like that ! YUMMY!!!!!!!

quietpathos said...

I am not seeing your icing recipe - am I missing it?

Stephanie said...

quietpathos - if you hover your mouse over the words "this frosting" in the post, it links to:

http://www.grouprecipes.com/2720/maple-brown-sugar-frosting.html

Sorry about that, when I changed blog designs, my font colors changed and my links sometimes don't look like links anymore. But there it is! The recipe on grouprecipes is titled a "frosting" but I'd call it more of an icing because it is rather thin.

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