Monday, June 27, 2011

breakfast for...DESSERT!

while david was enjoying his sleepover this passed weekend, emily and i had french toast for dinner one night.  it made me think about IHOP's stuffed french toast.  that thought lead me to this one: "i wonder if i could make a stuffed french toast cupcake?"  the answer to that question(in my humble opinion) is YES!

Stuffed French Toast Cup Cakes
Cake:
(adapted from Confetti Cakes for Kids)
2 3/4C AP flour
1TBS cinnamon
dash of nutmeg
1 TBS baking powder
2 sticks unsalted butter-room temp
2C sugar
1 1/2 TSP vanilla
1C milk

Preheat oven to 350.  Place cup cake papers in 2 cup cake pans.
Sift flour, cinnamon, nutmeg and baking powder.  Set aside.
In a standing mixer with a paddle attachment(or using a hand mixer) beat butter and sugar on medim speed until light and fluffy.  With the mixer on low speed, add the vanilla and the eggs(one at a time--scrape bowl after each egg is mixed in).  Alternate flour and milk next--starting with the flour--in three batches.  scrape after each addition.  After flour and milk are added, beat on medium speed for about 20 seconds.  Scoop into cup cake papers and bake for 20-25mins.  Allow to completely cool.

Strawberry Cream Cheese Filling:
1 (8oz)pkg cream cheese-room temp.
1 stick unsalted butter-room temp
3 1/2C powdered sugar
1/2C mashed strawberries(i used sliced strawberries out of the freezer section!)


Combine cream cheese and butter with a hand mixer.  Add sugar and strawberries; blend on low until combined, then beat on medium until light and combined.

Maple Butter Cream:
About 4C shortening(i apologize for "approx" measurements, i've made it so many times, i just taste it to see if its right!)
*Also, feel free to use butter or a combination of both here...whatever you like!
1lb powdered sugar
1/4-1/2C milk
pinch of salt
1TSP vanilla
1/4C maple syrup
1TBS brown sugar


Beat shortening until fluffy.  Add sugar, and milk.  If it seems dry, add a touch more milk.  Remember, "you can always add more, but you can't take it out!" Add vanilla, maple syrup, brown sugar and salt.  Beat until combined!

Cut an X into the center of your cooled cup cake(next time i will use an apple corer to get more filling in!), and pipe filling in.  Frost cup cake how you'd like, and dust with a pinch of cinnamon!
I know this is alot, but I really feel like it all came together nicely!




linking up with:
Hope Studios
Confessions of A Stay at Home Mommy
Sweet As Sugar Cookies

4 comments:

  1. Brilliant! I would love it if you would link up to my Tuesday Confessional link party going on now: http://www.craftyconfessions.com/2011/06/tuesday-confessional-link-party.html. I hope to see you soon!
    ~Macy

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  2. Thanks for linking up to Tuesday Confessional. Your yummy awesomeness has been featured, so stop by and grab a button! http://www.craftyconfessions.com/2011/07/drool-worthy-tuesday-confessional.html
    ~Macy

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  3. Wow, what an ingenious idea! I love it. I can't wait to try this recipe.

    I'd love for you to link this and any other cupcake post you have at the month long Cupcake Link Party!

    ReplyDelete
  4. wow what a brilliant idea :) I will defiantly have to try this out next week :)

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