So I've discovered that there's a world where cupcakes are acceptable for any meal. I used to think they were only good for desserts, snacks, and celebrations ... but now I've discovered breakfast cupcakes. Now, I know what you're thinking. You're probably asking yourself, "Aren't these called muffins?" The answer to that is, "No!" They are really cupcakes that just taste like breakfast items. Earlier, I wrote about Blueberry Pancake Cupcakes. Today, however, I'm going to tell you about French Toast Cupcakes.
These were so easy to make because they start with a box. I got the idea from Kate at Grin and Bake It.
1 package plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon
Preheat oven to 350. Line 24 cupcake cups with paper liners. Mix cake mix, pudding packet, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer until smooth (approximately 2 minutes). Spoon batter into each lined cupcake cup, filling it 2/3 full. Bake approximately 15-20 minutes, until an inserted toothpick comes out clean. Remove the pans from the oven and place them on a wire rack. Cool completely before frosting.
I used the same Maple Buttercream recipe that I used for my Blueberry Pancake Cupcakes. You can find it here.
To assemble, I loaded up my piping bag with the maple buttercream and a large star tip and made a pretty little pile on top. I then sprinkled with some powdered sugar. In hindsight, a strip of bacon might have made a nice garnish for this cupcake.
Just like with the Blueberry Pancake Cupcakes, I fed these to the junior high jazz band. They loved them.
I don't really understand why my mother wouldn't let me have things like pie and cake for breakfast when I was a kid. How is this any different from donuts and Pop Tarts? Yea ... I know... I won't let my kids have cake and pie for breakfast either. I save it for other people's kids.