Monday, November 25, 2013

French Toast Cupcakes with Maple Cream Cheese Frosting

I made these a million days ago, but never got around to blogging about them.  With a 90% chance of rain all day and temperatures not getting higher than 40, I think I can make time to write about them.

These are another attempt to make a regular recipe into a GF-friendly recipe.  I took Bakingdom's recipe for French Toast Cupcakes and just substituted my Namaste GF flour blend for all flour in the recipe and voila! 

Spiced cake with cinnamon and nutmeg, a brown sugar streusel toppings, and maple cream cheese frosting.

I used maple extract for the frosting. Concentrated flavor without adding too much liquid to the frosting and thinning it.  

If you're not trying to make these GF, follow her recipe exactly. If you are trying to make them GF, I've found that measuring the flour by weight rather than cup for cup, makes the best conversion.  For instance, 1 cup=140g for GF mixes. So if the recipe calls for 3 cups of AP flour, weigh 420 grams of GF flour.  Make sense?

As I said above, instead of a maple buttercream, I did maple cream cheese frosting, because I love cream cheese frostings. 

Absolutely delicious and I'm pretty sure since "french toast" is in the name, these qualify as a breakfast option. Enjoy!

Head on over to Bakingdom for the cupcake recipe!  The maple cream cheese is listed below.

Maple Cream Cheese Frosting
1 package cream cheese, room temp
2 stick butter (salted or unsalted), room temp
6-8 cups powdered sugar
1 tbsp maple extract
1 tsp vanilla extract

Whip cream cheese and butter in mixer until smooth.  Begin to gradually add powdered sugar until desired consistency.  Add extracts and whip thoroughly.  Add more powdered sugar, if needed.