It's Finally Spring!

I'm back after a weekend off to visit the wonderful island of Majorca, Spain! We had a fabulous time but I must say that I missed baking my cupcakes and writing about them! If I had to make a cupcake last weekend in Spain, it would have been, Sangria inspired cupcakes. I was sad to notice the lack of cupcakes in Spain, I think if I ever become the American ambassador to Majorca, I will first go to the beach for about a month and then I will open a cupcake store! Anyhow, onto this weekends edition of Saturday Morning Cupcakes! 

The weekend was truly the first taste of spring we have gotten this year! The sun is shining and it's finally warm enough outside not to need a parka and ten layers of clothing. Also, it hasn't rained yet today, but wait five minutes and that could change. Yesterday we went to a house warming BBQ at our good friends house and the theme was bacon and Belgium beer! Our gracious hosts  had bacon wrapped hot dogs, bacon mac n cheese, bacon potato salad, and jalapeno poppers wrapped in bacon! Everything was completely decadent and amazing because bacon was of course involved. I decided that there was only one clear way to go with my cupcakes and that was to make French Toast Cupcakes with Maple Buttercream and Bacon Bits sprinkled on top. These were truly amazing cupcakes and probably the best buttercream I've ever created. It was so sweet and maplely! (is that a word)? I used my largest star tip that I have for the frosting but then decided since bacon was going on top it would look great no matter what the outcome.  

So here's the recipe I used: 

French Toast Cake

Makes about 24 Cupcakes

3 sticks of butter, softened 

2 cups of sugar

3 cups flour, sifted 

3 tsp baking powder 

1/2 tsp salt 

1 cup milk, room temperature

3 tsp vanilla extract 

2 tsp cinnamon (I just sort of sprinkle until I'm happy, I probably put more than the recommended amount.)

1 tsp nutmeg 

1/2 tsp cloves (most people probably don't use cloves in their French toast, but I love it, so please omit if you do not like it, everything will still taste wonderful!)

6 large eggs, room temperature 

Preheat oven to 375° F. Combine butter, sugar, extract, and eggs, stir thoroughly. Combine all dry ingredients, slowly add dry ingredients to wet ingredients. Line a cupcake pan with cupcake liners and fill 3/4 full with batter. Bake for 15- 20 minutes or until tops spring back.

Maple Buttercream 

4 sticks of butter, room temperature 

5 1/2 cups confectioners sugar, sifted 

4 tsp heavy cream 

1 1/2 tsp maple extract 

Using a stand or hand mixer, combine butter and sugar thoroughly. Add cream 1 tsp at a time and all of the maple extract. Whip until light and fluffy! 

Bacon Crumble 

I cooked 1 pound of thick bacon, with a few pieces set aside for breakfast. Crumbled all the bacon and put on top of each cupcake.

Review

These cupcakes were a hit! Everyone at the BBQ thought they were amazing and that the bacon really cut the richness of the cake and frosting. I found the cake itself to have delicious flavor but again, they turned out very dense, I don't know if it's something I'm doing wrong or my oven or what! The buttercream was amazing, I could make it every day and dip all my food in it! I hope that you all enjoy this recipe as much as I and all of the party goers did. 

Here are a few pictures from our vacation, I hope you enjoy!