tiny fondant, handsculpted pumpkins and leaves
set up and ready to be devoured!
One of the recipes in particular turned out so deliciously well and I wanted to share it with you all. My husband and I decided that these are probably the best cupcakes that I've made yet!
French Toast Cupcakes
- 1 1/2 cup(s) sifted cake flour
- 1 1/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1/2 cup(s) (1 stick) unsalted butter, softened
- 1 cup(s) sugar
- 2 large eggs, room temperature
- 1/2 teaspoon(s) vanilla extract (or substitute maple syrup)
- 1/2 cup(s) whole milk
- 1/2 bag of Hershey's Cinnamon chips
Mix dry ingredients, then add wet and mix well
Mix in cinnamon chips
Bake for 10 minutes, using a toothpick to check for doneness. Bake for an additional 3-5minutes if needed.
Frost with buttercream
1 cup unsalted butter (softened)
3 cups icing sugar (confectioner's sugar)
splash of vanilla
Seriously, to die for!! Complete sugar overload, but I promise you that it's worth it! For the wedding, I made mini's (and we kept some full sized ones at home...shhhh!) so the sugar overload wouldn't be so potent! You could even drizzle a bit of maple syrup on top, or garnish with a maple sugar candy!
Enjoy!! (we certainly did!)