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Maple Bacon Blueberry French Toast Cupcakes

May 10, 2021 By Ashley 1 Comment

I am all about cake for breakfast. Even better is breakfast as cake. My maple bacon blueberry French toast cupcakes are the best flavors of breakfast. Filled with a jammy blueberry filling, these French toast cupcakes are lightly spiced with cinnamon and nutmeg and topped with sweet and buttery maple Swiss meringue buttercream, fresh blueberries and salty bacon crumbles. All that is missing is a cup of coffee. Eat them for breakfast. Eat them for dessert. They’re super yummy for anytime of the day.

Maple Bacon Blueberry French Toast Cupcakes

French toast cupcake batter

In addition to the usual butter, milk, eggs that contribute to making French toast, these cupcakes are also lightly spiced with cinnamon and nutmeg. The nutmeg is the secret to making these cupcakes taste like French toast. So, so good. This recipe uses the reverse creaming method (you can refer to this post for more info), which creates a soft and fluffy cupcake with a tight crumb.

Maple Bacon Blueberry French Toast Cupcakes

Blueberry Filling

This blueberry filling is so good on so many things. When I make it, I almost always double it, so I can use it on pancakes or ice cream. You can use either fresh or frozen blueberries for this recipe. The blueberries are cooked down with a little bit of sugar and mashed to release the juices. The mixture is reduced and thickened. Lemon juice and cornstarch are combined to make a slurry that is whisked into the blueberry mixture to thicken it. Cool the mixture before filling the cupcakes.

Maple Bacon Blueberry French Toast Cupcakes

Maple Swiss Meringue Buttercream

My maple buttercream is made using both maple syrup and sugar for the meringue base. I like to add a small amount of maple extract to get more of that pancake syrup flavor, but you can totally omit it. The maple syrup definitely shines in this buttercream. For a comprehensive guide on Swiss meringue buttercream, check out this post.

Maple Bacon Blueberry French Toast Cupcakes

Assembling the French toast cupcakes

Once the cupcakes and blueberry filling are cooled completely, assemble the cupcakes. Using a small paring knife, at an angle, cut a cone out of the center of the cupcake, about halfway down the cupcake. Cut the cone off of the removed piece to make a lid that will sit on top of the filling. Fill the cupcakes with a heaping teaspoon of the blueberry filling and place the lid on top. Alternatively, you can use a cupcake corer. This is the one I use.

Pipe or frost the filled cupcakes with the maple Swiss meringue buttercream. Top with the crumbled bacon and fresh blueberries.

Maple Bacon Blueberry French Toast Cupcakes

If you make these maple bacon blueberry French toast cupcakes, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Black Forest Cupcakes

Maple Bacon Blueberry French Toast Cupcakes
Print Recipe
5 from 2 votes

Maple Bacon Blueberry French Toast Cupcakes

Lightly spiced cinnamon and nutmeg French Toast cupcake filled with blueberry jam and topped with maple buttercream and crunchy bacon pieces.
Prep Time35 mins
Cook Time28 mins
Course: Dessert
Servings: 12 cupcakes

Ingredients

French Toast Cupcakes

  • ½ cup (119ml) whole milk, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons canola oil
  • 5 tablespoons unsalted butter, room temperature
  • 1½ cups (175g) cake flour
  • 2 teaspoons baking powder
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon nutmeg

Blueberry Filling

  • 1 ½ cups (255g) blueberries
  • 3 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons cornstarch

Maple Buttercream

  • 5-6 large (150g) egg whites
  • 2/3 cup (100g) pure maple syrup
  • 2/3 cup (132g) granulated sugar
  • 1 ½ cups (170g) unsalted butter, room temperature
  • ½ teaspoon fine sea salt
  • ¼ – ½ teaspoon maple extract
  • 4 slices thick cut bacon, cooked and finely chopped

Instructions

Make the blueberry filling.

  • In a saucepan, heat the blueberries and sugar over medium heat. Bring to a simmer, stirring frequently to prevent burning.
  • .Mash the blueberries with the back of a wooden spoon to release the juices.
  • Reduce the heat just enough to keep the mixture at a simmer and continue to cook, stirring occasionally, until the blueberry juices begin to reduce and concentrate, about 8 minutes.
  • In a small bowl, make a slurry by combining the lemon juice and the cornstarch.
  • Remove the blueberries from the heat and whisk the slurry mixture into the blueberry mixture. Stir constantly until the mixture thickens.
  • Cool the blueberry filling to room temperature before using.

Make the French Toast cupcakes.

  • Heat the oven to 350F. Line a cupcake pan with paper liners and set aside.
  • In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
  • In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, salt, cinnamon and nutmeg and mix on low speed for a minute to combine.
  • With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
  • Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
  • Bake the cupcakes for 17-20 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
  • Place the baked cupcakes on wire racks to cool for 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.
  • Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the blueberry filling. The piece you removed will be the shape of a cone.
  • Spoon the blueberry mixture inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. Slice off the pointy end of the cone piece you removed so that it can fit on top of the filling. Place on top of the filling.

Make the Maple Buttercream.

  • Weigh out egg whites, maple syrup, and granulated sugar together in a non-reactive bowl.
  • Clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature of the egg/sugar mixture reaches 160F. 
  • Using a sieve, strain the egg white/sugar mixture into the bowl of a stand mixer.
  • Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added. 
  • Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed. 
  • Add the softened butter cubes, a couple at a time, until incorporated. 
  • Let the buttercream mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time.
  • Keep mixing on low and add the salt, vanilla and maple extract, if using. Mix until everything is fully incorporated. The buttercream is ready when it is smooth, satiny and creamy.
  • Top the cupcakes with maple buttercream and top with a bacon bits and fresh blueberries.

Notes

The blueberry filling can be kept in the fridge for up to a week.
Cupcakes are best eaten the day they are made, but will keep for up to 2 days stored in an airtight container.
Buttercream can be kept at room temperature for up to 2 days, refrigerated for up to a week and frozen for up to 3 months.

Filed Under: Cakes and Cupcakes Tagged With: bacon, blueberry, breakfast, buttercream, cake, cinnamon, cupcake, french toast, frosting, maple, Swiss meringue buttercream

Pumpkin Bundt Cake with Maple Praline Glaze

November 12, 2020 By Ashley Leave a Comment

Halloween may be over but pumpkin season is still in full swing and I am here for it. While many of us are already beginning to pull out Christmas decorations, we can still enjoy the best of pumpkin season with this cake. Now, I may be late to the pumpkin party this year, but I’m bringing you a recipe that is a total fall comfort bake. My pumpkin bundt cake with maple praline glaze is absolutely delicious.  It’s perfect for a snack cake, as well as making a beautiful addition to your Thanksgiving spread.

Pumpkin Bundt

Perfectly spiced with cinnamon, ginger, nutmeg and cloves, my pumpkin bundt cake is soft and tender from pumpkin purée and sour cream. The maple praline glaze tastes like pralines in glaze form, flavored with butter, real maple syrup and vanilla. Of course it wouldn’t be like a real praline without crunchy toasted pecans sprinkled on top. This cake is easy to prepare and will stay moist and amazing for a few days on the counter. I think it’s better the day after it’s baked. Eaten warm from the oven or a couple days later, this cake is super delicious.

Pumpkin Bundt

Bundt Cakes and Preparing the Pan

To avoid a major sticking bundt cake disaster, you want to make sure you have a good quality non-stick bundt pan. I use this one by Nordic Ware. Cakes come perfectly out of it every time. Another necessary way to keep cakes from sticking to the pan is to make sure the pan is greased and floured, or to use a baking spray with flour in it. I prepare my pan by brushing the pan with softened butter, making sure to get all of the nooks and crannies as well as the center baking core. Then, liberally sprinkle with flour, hold it up and tap and rotate it so that the flour coats all surfaces. Get rid of the excess flour by tapping out the excess over the sink or garbage can.

Pumpkin Bundt

How to make the pumpkin bundt cake

Flour, baking powder, baking soda, salt, and spices get whisked together in a large bowl. Butter gets beaten with granulated and brown sugar until light and fluffy. Eggs are added one at a time until incorporated, followed by the pumpkin purée and vanilla extract. At this time, the mixture could look a bit curdled. There’s a lot of liquid in there. But no worries, it will come together. The flour mixture is added, alternated with the sour cream and ending with the flour mixture, stopping to scrape the bowl a few times to ensure everything is being properly mixed. When all the flour has been added, give the batter one final stir to ensure everything is fully incorporated. The batter is spread evenly into the cake pan and baked.

Bake the cake until a skewer come out with a few dry crumbs. If the cake still looks wet on top, bake until the batter looks set, otherwise you could end up with a gooey layer on the bottom of your cake when it’s turned out of the pan.

Pumpkin Bundt Cake

How to make the glaze

This glaze is prepared a bit differently than most glazes. Maple syrup and butter are melted together in a saucepan on the stove. Sifted confectioners sugar is whisked in, followed by the extracts. Whisk until the glaze is smooth.  The glaze is immediately poured onto the just warm or room temperature cake. The glaze does harden quickly and is similar in texture to a praline. So, so yummy. This stuff is addictive on its own. Sprinkle with toasted pecans while the glaze is still wet.

Pumpkin Bundt

If you make my pumpkin bundt cake with maple praline glaze, let me know! Tag me on Instagram so I can see your creations!

Enjoy!

Ash xx

For more delicious fall bakes, check out these recipes:

Caramel Apple Coffee Cake

Pumpkin Cream Cheese Muffins

Chai Spiced Apple Cranberry Pie

Pumpkin Bundt
Print Recipe
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Pumpkin Bundt Cake with Maple Praline Glaze

Perfectly spiced pumpkin bundt cake with a maple praline glaze topped with toasted pecans.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Keyword: bundt cake, cake, pumpkin bundt cake, pumpkin cake
Servings: 12 servings

Equipment

  • Electric Stand Mixer

Ingredients

Pumpkin Bundt Cake

  • 3 cups (370g) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon cinnamon
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 cup (230g) unsalted butter, room temperature
  • 1 cup (200g) brown sugar
  • 3/4 cup (150g) granulated sugar
  • 5 large eggs, room temperature
  • 1 can (425g) pumpkin purée
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (170g) sour cream, room temperature

Maple Praline Glaze

  • 3 tablespoons unsalted butter
  • 1/4 cup (78g) real maple syrup
  • 1 cup (114g) confectioners sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon maple extract, optional
  • 1/3 cup (50g) pecans, chopped and toasted

Instructions

  • Heat the oven to 350F. Grease and flour a 12-cup bundt pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside
  • In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter, brown sugar and granulated sugar until light and fluffy.
  • Add the eggs one at a time beating well after each addition, stopping to scrape the bowl after each addition.
  • Add in the pumpkin purée and the vanilla extract.
  • Beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture, stopping to scrape the bowl halfway through.
  • Remove the bowl from the mixer, and give the batter one final stir to make sure all the ingredients are well incorporated.
  • Spoon the batter into the pan and spread the batter out evenly.
  • Bake for 50-60 minutes until a skewer comes out with a few dry crumbs.
  • Cool the cake in the pan for 10 minutes. Invert the cake onto a cooling rack to cool completely.
  • In a medium saucepan combine the butter and maple syrup. Whisk until melted.
  • Whisk in the sifted confectioners sugar, followed by the vanilla extract and maple extract, if using. Whisk until smooth and thickened slightly.
  • Drizzle the cake with the glaze. Sprinkle the cake with the pecans while the glaze is still wet.

Filed Under: Cakes and Cupcakes Tagged With: autumn, bundt, cake, fall, glaze, maple, pecan, praline, pumpkin

Brown Butter Maple Pecan Cookies

November 25, 2019 By Ashley 7 Comments

Oh my goodness guys, these cookies. It was so hard to not eat ALL of them when testing this recipe – they are so good. The other taste testers of this cookie have been eagerly waiting for me to share this recipe, so I’m super excited to be sharing my brown butter maple pecan cookies with you today.

Brown Butter Maple Pecan Cookies

There are so many yummy elements to these brown butter maple pecan cookies, it’s hard to peg down exactly what makes them so good. Buttery, nutty, and crumbly shortbread cookies made with brown butter and filled with toasted, finely chopped pecans are dipped in a maple glaze with REAL maple syrup, and just a bit of maple extract for some extra maple flavor. I top them with some more toasted pecans for some extra crunch.

Browning butter is fairly fast and easy and really elevates any dessert you choose to use it in. Brown butter by heating it until the milk solids turn a deep golden brown. The butter will pop and bubble as it cooks, but as the popping and bubbling start to slow down, that means your brown butter is close to being cooked. It’s important to keep an eye on your browning butter as it can go from perfect to burned fairly quickly.

Brown Butter Maple Pecan Cookies

Toasting nuts before using them in a recipe does a few things to really bring out their flavor. The oils in the nuts are activated when toasted and come to the surface, which allows the nut to crisp up. This amps up their flavor and tones down the sometimes bitter flavor raw nuts can have. Toasting nuts is really the only way to allow nut flavors to shine through and work with stronger flavors, like chocolate, rather than being completely overshadowed by those stronger flavors.

I used to totally skip the process of toasting nuts for a recipe when I was in a hurry. I mean, why take the time to toast them when they toast while they’re cooking, right? Unfortunately, they don’t actually toast when cooking. The other ingredients prevent the nuts from getting hot enough to actually toast. Liquids in the recipe don’t allow the nuts to properly crisp as they would when toasting.

Brown Butter Maple Pecan Cookies

Luckily, toasting nuts is super easy. Just pop them on a cookie sheet into a 350F oven and toast for 6-8 minutes, stirring halfway, until they’ve darkened slightly and they have a toasty aroma. Keep an eye on them because if they burn, it’s game over and you’ll need to start over. Err on the side of under-toasted if you’re concerned about burning them.

I just used a simple, fluted round cookie cutter for my cookies but you can, of course use any cutter you would like. These cookies would look super cute cut out into maple leaves! Chill the cookie dough in the refrigerator after cutting out the cookies so that the butter firms up and decreases the chances of spreading when baked.

Brown Butter Maple Pecan Cookies

The maple glaze really takes these cookies to the next level. I use real maple syrup in this glaze, but I cut it with a little bit of water so that the glaze isn’t too sweet. To help amp up that maple flavor, I use a little bit of a good quality maple extract.

These brown butter maple pecan cookies would be the perfect addition to your holiday cookie platter. Bring these to your next cookie swap and they are sure to be a hit. Enjoy!

For more cookie recipes, check these out!

Bakery Style Chocolate Chip Cookies

Funfetti Sandwich Cookies

Print Recipe
4.34 from 6 votes

Brown Butter Maple Pecan Cookies

Buttery, crumbly and nutty brown butter shortbread cookies with toasted, chopped pecans and a sweet maple glaze.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: brown butter cream cheese frosting, Brown Butter Maple Pecan Cookies, pecan cookies, shortbread cookies
Servings: 16 - 20 cookies

Equipment

  • Electric Stand Mixer
  • Fluted cookie cutters

Ingredients

Cookies:

  • 1 cup unsalted butter
  • 1/2 cup confectioner's sugar
  • 1/2 tsp fine sea salt
  • 2 cups all purpose flour
  • 1/2 cup pecans, toasted and finely chopped

Maple Glaze:

  • 2 cups confectioner's sugar
  • 3 tablespoons real maple syrup
  • 2-3 tablespoons water
  • 1/2 teaspoon maple extract
  • 1/8 teaspoon Fine sea salt

Instructions

Make the cookie dough:

  • Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
  • Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
  • Let the butter cool to room temperature. Place the butter in the refrigerator until solid but scoopable.
  • Combine the butter, the confectioner's sugar and the salt into a bowl of a stand mixer. 
  • Beat on low speed until combined, stopping to scraping the bowl to ensure all ingredients are well mixed.
  • Add the flour and the pecans to the butter mixture and mix until just combined, and no flour remains in the bowl. 
  • Transfer the dough to a lightly floured surface or a non-stick mat, and form the dough into a ball. Flatten to a disc, about 1" high, and wrap tightly with plastic wrap.
  • Chill the dough in the refrigerator for 30 minutes.

Roll and cut out the cookies:

  • Heat the oven to 350F. Line two cookies sheets with parchment.
  • On a lightly floured surface or a non-stick mat, roll out the dough to about 1/4" thick.
  • Using a round fluted cookie cutter, cut out rounds out of the dough and place on the parchment cookie sheets, leaving about 2" between the cookies.
  • Bake the cookies for 17-20 minutes until the edges are just starting to lightly brown. Cool for 10 minutes on the cookie sheets. Transfer the cookies to a cooling rack to cool completely.

Make the maple glaze:

  • In a medium bowl, whisk together the confectioner's sugar, salt, maple syrup, water, and maple extract until smooth. 
  • Dip half of the cookies into the glaze and place on parchment paper.
  • While the glaze is still wet, sprinkle with finely chopped pecans. 
  • Let the glaze set completely before serving.

Notes

Cookies will stay fresh in an airtight container for up to a week. 

Filed Under: Cookies Tagged With: brown butter, cookies, glaze, maple, pecans, toasted pecans

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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