Before I get to these extra yummy little cakes, I’d like to share a bit of good news!
If you have read the about me page provided on this blog, then you probably know that art (not baking) was my first love, and I was once an aspiring painter. Since then, my artistic endeavors have taken a natural shift from canvas to the dessert plate. Baking has gradually and unexpectedly become my preferred method of creative expression.
A couple of months ago I was contacted by a literary agent (or angel, I should say) asking if I’d like to put together a proposal for a baking book…and not just any baking book. This book would combine my love of art and it’s application in baking! Needless to say I was fully on board with eager smiles at the prospect. Now the book is becoming a reality!
I can barely suppress a squeal at this very moment.
In the coming months blog updates may be sporadic, but I’ll do my best to post recipes whenever I can. Hopefully, when on the other side of this project, I’ll be able to offer you a wonderful creativity book that will inspire your baking! I already have so many ideas, and if you like this, this or this, chances are you will love the book.
And now that I’ve regained my composure, the recipe.
I’m not entirely sure what to call these. The crumb is more like a cupcake, but they are similar to a muffin in flavor and sweetness. I could have piled on maple buttercream and called it a cupcake, but I was looking for something a little more subtle. These “cakes” taste exactly like my favorite French toast, but with a nicer texture – and portable too! I could see these being toted to the office for a surprise breakfast for co-workers. I mean, who doesn’t need some comfort food on a Monday morning?
Instead of a glaze or frosting, I just poked holes in the cake tops and spooned over a good quality maple syrup. A sprinkling of powdered sugar will make them extra yummy.
I love freshly grated nutmeg! (Almost as much as I love kitschy squirrel figurines and picnic table-cloth cupcake papers.)
French Toast Muffins [click for printable version]
2 cups all purpose flour
1/4 cup sugar
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp. powdered cinnamon
1/2 tsp. freshly grated nutmeg
Pinch of salt
1 cup buttermilk
1/4 cup butter, melted
Confectioners’ sugar for dusting
Preheat oven to 400 degrees. Line cupcake pan with papers, set aside.
Whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg and pinch of salt in a large bowl and set aside. In another bowl, whisk together the buttermilk, egg and melted butter.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just incorporated. Do not over-mix or batter will deflate!
Fill cupcake liners 1/2 full. Bake for 10-15 minutes, (check at 10 minutes). Muffins are done when a toothpick comes out clean.
Poke holes in the muffin tops and gently spoon over one or two tablespoons of maple syrup onto each cake. Dust with confectioners’ sugar.
Mesmerizing butter pat, optional.