Maple Pecan French Toast Cupcakes

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!

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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