French Toast Cupcakes

French Toast Cupcakes:

1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted then cooled
2 eggs
1 tsp. maple extract
1/2 cup whole milk

Maple Glaze:

2 c. powdered sugar
1 tsp. vanilla
2 tbsp. butter, softened
3-4 tbsp. milk
1/2 tsp. maple flavoring

1. Preheat oven to 350 degrees and line baking pan with paper liners.

2. Mix together flour, baking powder, cinnamon and salt in a small bowl.

3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.

4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. 

5. Make three additions of flour mix and two of milk. Beat until smooth.

6. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.

7. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.

8. For the maple glaze, combine powdered sugar, vanilla, maple flavoring, butter and milk.

9. Stir well until the mixture has the consistency of a glaze.

10. Finally, cook up a ton of bacon till it’s nearly crunchy, then cut up the strips into teeny squares and sprinkle ‘em on top of the frosting.