Talk-To-Me Tuesday: French Toast Cupcakes

This past weekend, I had the pleasure of creating a cupcake tower for a very good friend's wedding. Her theme was very simple...fall


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
  

Preheat oven to 400F, and line muffin tin with cupcake liners

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

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!)