stuffed french toast cupcakes

By granolagina

Ingredients

• 1 3/4 cups (175 grams) cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (225 grams) granulated sugar
• 1/4 cup (57 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup (75 grams) full-fat sour cream
• 1/4 cup canola oil or vegetable oil (60 ml)
• 1 tablespoon pure vanilla extract
• 1 teaspoon maple extract
• 2/3 cup (160 ml) whole milk

Details

Servings 16
Adapted from ovenlove.blogspot.com

Preparation

Step 1

Preheat oven to 350 F.

In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, salt and cinnamon.

Add the sugar and mix until well combined.

Add butter and mix on medium-low speed for three minutes. Because
there is so little butter, you'll end up with a very fine crumb texture.

In a small mixing bowl, whisk together eggs, sour cream, oil, vanilla extract and maple extract until smooth.

Add the egg mixture to the flour mixture and beat on medium speed until just combined.

Slowly add milk and mix on low speed until just combined. The
batter will be liquid. (Don't worry, you didn't do anything wrong.
It's supposed to be that way.)

In a small bowl, mix together cream cheese, diced strawberries and jam. To fill the cupcakes, cut a circle in the center of the cupcake to make a hole and remove the excess cake with a spoon. Spoon the filling into the hole.

In a stand mixer, mix cream cheese until smooth- no lumps. Scrape down the sides of the bowl and add the butter, mixing again until smooth. Add the vanilla and powdered sugar and mix until smooth. If the mixture is too soft, add additional powdered sugar or chill in the refrigerator before piping.

To frost the cupcakes using the swirl effect, prepare a pastry bag with a large round tip. Using a spoon, smear a few lines of jam up the sides of the pastry bag. Fill the bag with the cream cheese mixture. Pipe onto the cupcakes in a circular motion.

Heat a small frying pan over medium heat. Meanwhile, whisk together the egg, milk, vanilla and cinnamon in a shallow bowl. Dip the slices of bread into the mixture until soaked through. Add the butter to the pan and fry the slices until golden brown. Let cool, cut into cubes and top each cupcake with a french toast cube and a strawberry slice. (Tip: slice the strawberries first and let them sit out a bit on a paper towel so their juices evaporate and you don't have a soggy mess on your cupcake.)