Last winter after the only big snowstorm of the year I baked my first attempt at creating a french toast cupcake, you can check that attempt out here. The cupcakes turned out well but they were too dense for my taste so I tweaked the recipe and this time I must say, I nailed it!
They are light and incredibly fluffy with just the right amount of flavourings. I might adjust the spices the tiniest bit next time, I think they could use a touch more nutmeg but none the less they were delicious! I am trying to be a grown up and not gobble the rest up for breakfast.
I adjusted the maple buttercream recipe a touch as well and it gave it an extremely smooth and buttery texture. I’ve given up on spring ever coming so I have brought some spring into my kitchen.
Brightly coloured flowers really do make everything seem like it’s going to be ok. The sun is actually out this morning which also helps! When summer comes and I’m sweating waiting for the streetcar and I’m cursing the heat I hope that I remember how insanely cold it has been this winter and smile and enjoy the heat!
While we wait for the spring to come enjoy some maple infused, fluffy french toast cupcakes!
Vegan French Toast Cupcakes
1 1/2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp nutmeg
3/4 cup soy milk
1/2 cup canola oil
2 tbl apple cider vinegar
1/2 tbl vanilla
1/2 tbl maple extract
Pre-heat oven to 350
Whisk together the flour, sugar, baking soda, salt, cinnamon and nutmeg
In a separate bowl whisk together the soy milk, canola oil, apple cider vinegar, vanilla and maple extract
Add the wet ingredients to the dry and whisk until just combined, do not overmix!
Fill cupcake liners 2/3 full
Bake for 18-20min
Vegan Maple Buttercream
1/2 cup vegan margarine (I used Earth Balance and I find it gives the best texture to frostings)
1/4 cup shortening
2 cups powdered sugar
1 tsp maple extract
1-2 tbl soy milk (until desired consistency is reached)
1 tsp maple syrup (or more to taste)