French Toast Cupcakes

French Toast Cupcakes

After my last excuse to use leftover cinnamon cream cheese frosting turned into a disaster, I was excited when Natalie from a href="http://nataliecakes.wordpress.com/2007/04/25/french-toast-cupcake/"Bake & Destroy/a recommended these French Toast Cupcakes to me! They are so yummy, and the cinnamon cream cheese is perfect on top! I had one for breakfast with a multivitamin (a href="http://www.sharingmachine.com/nd/ndsearch.php?search=super+breakfast&searchtype%5B%5D=text"Natalie Dee/a is onto something).br /br /div align="center"ingredients (the brown stuff is maple extract + milk)a href="http://flickr.com/photos/ilafffalot/1322120503/"img alt="" border="0" src="http://farm2.static.flickr.com/1211/1322120503d90fa2a9ae.jpg" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center;" //acooling..... they smelled SO good!a href="http://flickr.com/photos/ilafffalot/1322120973/"img alt="" border="0" src="http://farm2.static.flickr.com/1379/1322120973bef10ac29a.jpg" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center;" //aLadies & Gentlemen, meet the French Toast Cupcake!a href="http://flickr.com/photos/ilafffalot/1323013418/"img alt="" border="0" src="http://farm2.static.flickr.com/1057/1323013418_8374da0b58.jpg" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center;" //a/divbr /Recipe from Julie Hasson's u125 Best Cupcake Recipes/u.br /br /span style="font-size: 85%;"strongMY NOTES:/strong I used a dark pan so I reduced my oven temp by 15 degrees (I know it's supposed to be 25 degrees). Mine were done at 17 minutes. I got 14 cupcakes out of this recipe. I couldn't really taste the maple so I'll probably add 1/2 or 1 teaspoon more next time. Also, some chopped pecans in the frosting might be delicious!/spanbr /span style="font-size: 85%;"/spanbr /span style="font-size: 85%;"strongFrench Toast Cupcakes/strong/spanbr /br /span style="font-size: 85%;"1 1/2 cups all-purpose flour/spanbr /span style="font-size: 85%;"1 1/2 tsp baking powder/spanbr /span style="font-size: 85%;"1/2 tsp ground cinnamon/spanbr /span style="font-size: 85%;"1/4 tsp salt/spanbr /span style="font-size: 85%;"1 cup sugar/spanbr /span style="font-size: 85%;"1/2 cup unsalted butter, melted and then cooled/spanbr /span style="font-size: 85%;"2 eggs/spanbr /span style="font-size: 85%;"1 tsp maple extract/spanbr /span style="font-size: 85%;"1/2 cup milk/spanbr /br /span style="font-size: 85%;"1. Preheat oven to 350'F and line baking pan with paper liners./spanbr /span style="font-size: 85%;"2. Mix together flour, baking powder, cinnamon and salt in a small bowl./spanbr /span style="font-size: 85%;"3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs./spanbr /span style="font-size: 85%;"4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth./spanbr /span style="font-size: 85%;"5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched./spanbr /span style="font-size: 85%;"6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely./spanbr /br /span style="font-size: 85%;"strongLook /strong/spana href="http://howtoeatacupcake.blogspot.com/2007/08/cinnamon-toast-cupcakes.html"span style="font-size: 85%;"strongHERE/strong/span/aspan style="font-size: 85%;"strong for frosting recipe!/strong/span

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