French Toast Cupcakes

Today was a lovely day.

I had my beautiful friend Kim over, we put on pretty aprons and and then we baked cupcakes! It was perfect winter overcast weather for staying inside and cooking, chatting and drinking tea.

We made 'french toast cupcakes'. I figured it was the cinnamon and maple syrup that made them "french toasty", I got the recipe from 'How to Eat a Cupcake's' blog. We injected the cupcakes with some melted cinnamon honey, and frosted them with cinnamon cream cheese frosting, playing with a couple of different tips from my new set.

I think the cupcakes tasted lovely, the cinnamon was the main flavour, perhaps they were a fraction on sweet side, but I think they went really well with a cup of Twinings 'simply tea', which is my current favorite everyday tea.

French Toast Cupcakes - recipe from 'How to Eat a Cupcake'

Ingredients

1 1/2 cups all-purpose flour (I used self raising flour and omitted the next two ingredients)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1 cup sugar
1/2 cup unsalted butter, melted and then cooled
2 eggs
2 tsp maple extract
1/2 cup milk

Method

Preheat oven to 350'F, or 180C and line baking pan with paper liners.
Mix together flour, baking powder, cinnamon and salt in a small bowl.
In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.

I then injected them with the cinnamon honey using a syringe and then frosted the cupcakes when cool with cream cheese frosting, then dusted them with cinnamon.