Maple French Toast Cupcakes

For the Cupcakes:

180 g (1 1/2 cups) all-purpose flour

4 g (1 teaspoon) baking powder

1 ml (1/4 teaspoon) salt

2,5 ml (1/2 teaspoon) cinnamon - optionnal

60 g (1/4 cup) maple flakes or brown sugar

125 g (2 sticks - 1/2 cup) butter, melted

125 ml (1/2 cup) maple syrup

125 ml (3/4 cup) milk

2 eggs

Preheat oven to 350°F (180°C).

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, baking powder, salt, cinnamon and maple flakes or brown sugar.

In another bowl, combine butter, maple, eggs and milk.

Add liquid ingredients to dry ingredients and mix gently.

Pour the batter among muffin cups.

Bake approximately 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool on rack 10 minutes before removing from pan.

Maple Frosting:

125 g (2 sticks -1/2 cup) butter, room temperature

125 ml (1/2 tasse) maple syrup

1 ml (1/4 teaspoon) salt

5 ml (1 teaspoon) vanilla

225 g (2 cups) confectionners' sugar

With a electric mix, beat butter and maple syrup at medium speed about 2 minutes.

Reduce speed and add the salt and the vanilla.

Add confectionners’ sugar 60 g (1/2 cup) at a time.

Beating well after each addition.

If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.

Before using, bring to room temperature.

Maple Whipped Cream:

200 ml (1 cup) heavy whipping cream

125 ml (1/2 cup) maple syrup

5 ml (1 teaspoon) pure vanilla

Combine the cream, maple and vanilla in a chilled mixing bowl.

Whip the cream using a hand mixer on high speed until the cream starts to thicken for about one minute.

Whip the cream until the beaters leave visible trails in the cream.

Bon Appétit!