Breakfast Cupcakes

My eldest daughter is really good when  it comes to baking. She is also a really good (and obscure) artist and writer. Seeing as those people tend to be screwballs by nature (in a good way) anyway... when it mixes in the kitchen the result isn't often something you would think edible. In her defense, it is usually really good. You just can't always look at it or ask what is in it (I really suggest avoiding the last part). This morning she was texting me pictures as she worked on cupcakes described as "everything breakfast, even the bacon". According to the amount her kids and boyfriend ate, I guess they must be good. Tomorrow morning she is bringing me some. In the mean time, here is the pictures she sent me and a copy of the recipe in case anyone else is brave enough to try it.
When reading this recipe it sounds like a lot of butter and sugar, but don't fret. It actually makes just shy of thirty cupcakes! That sugar and butter is distributed pretty far. You can cut the recipe however you want.

Cupcakes:
2 3/4 cups of all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
2 cups sugar
4 large eggs
1 egg yolk
1 cup milk
1 1/2 tsp. cinnamon (she said her second batch used a little over 2 tsp. and she thought that was a little better, so it's up to you which way you want to go. She said it didn't taste enough like french toast the other way)
1/2 tsp. vanilla extract
1 1/4 tsp. maple extract (you can play with this amount too)



1. Preheat over to 350 degrees and line muffin pans with paper cups.
2. Sift the flour, baking powder, salt and cinnamon together and set it aside
3. In a rather large bowl cream your butter until it is smooth, gradually add sugar and blend until fluffy. This should take just a few minutes.
4. Add the eggs and egg yolk one at a time, blending between additions.
5. Add half the flour mixture and half the milk. Also, add the vanilla. Mix, then add the rest of the flour mixture, milk and finally the maple extract.

 6. Fill cupcake liners until they are about 3/4 full and bake somewhere around 25minutes. Cool thoroughly.

Icing:
1 cup butter, softened
Roughly 7 or 8 cups of powdered suger
1/2 cup milk
1/2 tsp. maple extract (or two depending on how much powdered sugar you use, flavor to taste)

Cream butter, four cups of the powdered sugar and the milk until smooth. Keep adding powdered sugar until it is nice and thick. My daughter said hers had the right consistency around eight cups. Add the maple extract and beat. Frost the cupcakes. Sprinkle just a hint of cinnamon on the top followed by bacon bits. Enjoy!
 

Melissa said they had three each!