Confectionately Yours, Save the Cupcake!: French-toast Cupcakes

      Ever wished you could eat breakfast and dessert all in one go? Well, here, from Confectionately Yours, Save the Cupcake! I give you: French-toast Cupcakes! May sound weird, but taste totally great!

Description from book:

For those times you really want breakfast for dessert.

French-toast Cupcakes

Ingredients:

1/2 cup raisins

1/3 cup dark brown sugar

1 teaspoon cinnamon

2-3 tablespoons maple syrup, plus more

1/2 cup margarine

1/2 cup sugar

2/3 cup milk

1/2 cup yogurt

1&1/2 teaspoons vanilla extract

1&1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

How to Make

Preheat the oven to 350 F. Line a cupcake pan with cupcake liners. In a small bowl, mix together the raisins, dark brown sugar, cinnamon, and maple syrup, and set aside. In a large mixing bowl, cream the margarine and sugar with an electric mixer until light and fluffy. Add the milk, yogurt, and vanilla extract, and mix until smooth. In a separate large bowl, sift together the flour, baking powder, baking soda, and salt, and mix. Slowly add the dry ingredients to wet, and mix until smooth. Fill the cupcake liners one-half to two-thirds of the way full. Then drop a spoonful of the raisin mixture into the center of each , swirling it into a batter with a toothpick to create a cinnamon-raisin-bread effect. Bake for 20-22 minutes, until an inserted toothpick comes out clean. Remove from the oven and allow to slightly cool. Then, while still warm, poke multiple holes into each cupcake with vanilla frosting. Makes about 12. (See previous post about Vanilla Frosting)

      As hard as it sounds, the recipe is really worth the bake. We'll be baking Heartsick Puppies the next time 'round. Woof! Woof! Nah, I'm just kidding. Its just the name of the cupcake.