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Winner of our 2010 Easter recipes competition -

A bacon maple cream cream frosting on top of a apple cinnamon french toast cupcake by Jill Drury

makes 12 cupcakes or 24 mini-cupcakes

1/2 c butter
1/2 c granulated sugar
1/2 tsp vanilla
1 egg or 2 egg whites
1 3/4 cup sifted white or whole wheat flour + 1 Tbsp reserved for filling
1/2 tsp salt
1 1/2 tsp baking powder
1/2 c milk (skim milk works great)
1 Tbsp cinnamon for filling
1/2 c packed brown sugar for filling
1/4 c melted butter for filling

topping: sauteed apples (3 medium sized Granny Smith apples, 2 Tbsp butter, 2 Tbsp granulated sugar), maple cream cheese frosting (8 oz reduced fat cream cheese, 2 cups powdered sugar, 1 Tbsp pure maple syrup), and cooked bacon pieces/bits

Preheat oven to 350. Line muffin tin with cupcake liners. Beat shortening and granulated sugar in medium sized bowl. Add vanilla and egg. Beat well. In a separate bowl, sift together flour, salt and baking powder. Add flour mixture alternately with milk to the sugar mixture. Dough will be sticky.
Filling:Mix together brown sugar, cinnamon, melted butter and flour until a grainy paste is formed.
Fill cupcake liners 1/4 full with cupcake batter. Pipe in an index-sized finger amount of cinnamon filling and top with remaining cupcake batter until 3/4 full. Repeat.
Bake for about 25 minutes or until toothpick comes out clean.
Cool.
Mix all frosting ingredients and frost cupcake. Top with sauteed apples and bacon pieces.

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