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Maple Pecan French Toast Cupcakes

February 24, 2014 by Nicole 3 Comments

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Maple Pecan French Toast Cupcakes via Culinary Cool

February 24th is National Cupcake Day for the SPCA.

National Cupcake Day™ is a first-ever, coordinated Canadian event to support local shelters, SPCA’s, and Humane Societies. In 2013 animal lovers across Canada raised over $400,000 to support their favourite societies.

For National Cupcake Day you bake cupcakes for your friends and family and host a National Cupcake Day Party. Your guests donate to your participating animal welfare charity of choice in exchange for a cupcake, and raise critically-needed funds for animals that are abused, abandoned, neglected or no longer wanted.

I can’t think of a better reason to bake up a batch of cupcakes.

These cupcakes are a dessert version of french toast.  They’re a soft, vanilla base laced with cinnamon and maple and topped with a silky cinnamon-maple buttercream and candied pecans. The only thing missing is bacon….and honestly, you could easily top these with candied bacon instead of pecans!  Why didn’t I think of that before I made these?  Dammit  – maybe next time!

cupcake on a small white plate, with several other cupcakes in background on cake stand
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Maple Pecan French Toast Cupcakes

Course Dessert
Cuisine American
Keyword Maple, Pecans

Ingredients

Cinnamon Cake

  • 3/4 cup unsalted butter
  • 4 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • 2 cups all-purpose flour
  • 1 + 3/4 cups sugar
  • 2 tsp baking powder
  • 1 +1/2 tsp cinnamon

Maple Soak

  • 1/4 cup milk
  • 2 tbsp heavy cream
  • 2 tbsp grade A maple syrup

Maple-Glazed Pecans

  • 2 tbsp unsalted butter
  • 100 g pecans roughly chopped
  • 1/4 cup grade A maple syrup
  • 1 tsp kosher salt

Maple Cinnamon Buttercream

  • 4 large egg whites
  • 1 + 1/2 cup sugar
  • 2 cups unsalted butter room temperature, cut into pieces
  • 1/4 cup grade A maple syrup
  • 1 tsp vanilla extract

Instructions

Cinnamon Cake

  • Preheat the oven to 350 degrees F. Line cupcake plans with 24 baking cups.
  • In a stand mixer with the paddle attachment, beat the eggs on medium-low speed for 2 minutes until light yellow and lightly foamy.
  • Melt the butter in a microwave for 1-1/2 to 2 minutes. Keep the butter hot - do not allow it to sit and cool off.
  • Increase the mixer speed to medium-high. Pour the hot butter into the eggs slowly, so that the mixture tempers and the eggs do not scramble. Once the butter is added, reduce the speed to medium-low.
  • Withe the mixer running, add the milk, vanilla and salt. Mix for 1 minute until well combined.
  • Sift together the flour, sugar, baking powder and cinnamon and add to the batter. Mix on medium until just combined, about 10-20 seconds. Scrape down the sides of the bowl to ensure that everything is well mixed.
  • Scoop the batter into the prepared baking cups filling them two thirds of the way.
  • Bake for 20-25 minutes, rotating the pan halfway through.
  • While the cupcakes are baking, prepare the maple soak.
  • Remove the cupcakes from the oven and allow to cool for 5 minutes. Using a fork, dock the tops of each cupcake 3 times.

Maple Soak

  • Combine the milk, cream and syrup in a microwave safe dish.
  • Microwave for 30 seconds on high.
  • Using a teaspoon of the maple soak, pour it over each cupcake, a small amount at a time, letting it absorb a bit before adding more. Let cool completely.

Maple-Glazed Pecans

  • Melt the butter in a saute pan over medium heat.
  • Add the pecans and stir continuously until you can begin to smell them, about 3 minutes.
  • Add the maple syrup and salt, reduce the heat to low and continue to cook until all the pecans are uniformly coated. Place the nuts on a parchment lined sheet to cool completely.

Maple Cinnamon Buttercream

  • Place egg whites and sugar in heat proof bowl (not metal).
  • Set bowl over pan of gently simmering water, and whisk until the sugar has dissolved and the egg whites are hot to the touch, about 5 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  • Transfer egg and sugar mixture to the bowl of a stand mixer fitted with the whisk attachment.
  • Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8-10 minutes.
  • Reduce speed to low. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating, so be patient!!
  • Add maple syrup, vanilla and cinnamon and beat just until combined.
  • Switch to the paddle attachment and beat on low to eliminate any air pockets, about 5 minutes.
  • **If you are using the buttercream within a few hours, cover the bowl with plastic wrap, and leave at room temperature in a cool environment.
  • ***If not, then store in the refrigerator, up to 3 days. Before using, bring the buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Assembly

  • Soak each cupcake with the maple soak
  • Fill a pastry bag fitted with a fluted tip with the maple cinnamon buttercream and pipe onto each cupcake.
  • Top each cupcake with a generous portion of the maple-glazed nuts.

Recipe adapted from Robicelli’s: A Love Story with Cupcakes

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Filed Under: Cupcakes Tagged With: Cinnamon, French Toast, Maple, Pecans

Previous Post: « High Tea at Hotel Saskatchewan
Next Post: Gluten-Free Double Chocolate Chip Muffins »

Reader Interactions

Comments

  1. Danielle @ TheCharmItSpot

    February 25, 2014 at 11:05 am

    Yum! These look so delicious. I love how you added those pecans to the French toast concept. Everything about this cupcake sounds delicious, and your picture is perfect! Thanks for sharing!

    Reply
    • mmNicole

      February 25, 2014 at 10:35 pm

      The pecans almost didn’t make it onto the cupcakes because I kept eating them while they cooled! They are trouble!

      Reply

Trackbacks

  1. Maple Pecan French Toast Cupcakes - Cupcake Daily Blog - Best Cupcake Recipes .. one happy bite at a time! says:
    March 3, 2014 at 5:43 pm

    […] Maple Pecan French Toast Cupcakes recipe via Culinary Cool […]

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I'm Nicole, a cookbook addict, cooking school instructor, travel junkie, and lover of all things sweet.

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