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French Toast Cupcake

With Miss Melicious

French Toast Cupcake

Makes 12

115g butter, melted then cooled
1 cup white sugar
1 1/2 cups plain flour
1 1/2 ts baking powder
1/4 tsp salt
1 tsp nutmeg
1/2 tsp cinnamon
3/4 cup milk
1/2 tsp vanilla bean paste
3 eggs, seperated
Preheat oven to 180C (160 fan forced)
Line tray with liners
Combine butter and sugar in a large bowl
In a medium bowl, whisk flour, baking power, salt, nutmeg and cinnamon
In a small bowl, whisk milk and vanilla
Add egg yolks to butter mixture one at a time
Add dry ingrediants in thirds with milk. Begin and end with dry ingrediants. Mix until well incorporated.
Beat egg whites in a clean dry bowl until soft peaks form and then fold into batter.
Fill liners three-quarters full and bake for 18-22 minutes or until tops spring back when touched gently
Cool in pan for 5 mins, then remonve and cool before frosting, decorate with candied bacon bits.

Maple Buter Cream
125g butter, softened
4 cups icing sugar, sifted
1 tsp milk
2 tsp maple syrup

Beat butter and slowly add icing sugar until crumbly
Slowly add milk and maple syrup until the desired consistency is reached. Add more milk if required.
Beat 3-5 mins until light, fluffy and creamy, but still firm enough to pipe.

Candied Bacon Bits
1/4 cup packed brown sugar
1 Tbsp round black pepper
6 Slices bacon, cut into strips

Preheat oven to 200C (180 fan forced)
Line a rimmed baking tray with the foil and place a wire rack inside
Combine sugar and pepper. Add Bacon strips and toss in mixture.
Lay strips of bacon on the wire rack in one layer and sprinkle with leftover sugar mixture.
Bake for 25-30 minutes until browned.
Cool before finely chopping and sprinkling on cupcakes.
Keeps for 5-7 days in an airtight container in the fridge.

(Broadcast 18 October 2012)