french toast cupcakes

I am in the midst of planning a cupcake buffet for a wedding in the next few weeks.  The basic details have been planned and a menu has been made, so now I'm down to testing recipes. When planning this menu, I knew I wanted decidedly fall flavors.  Rich, seasonal and full of spice.  French toast seemed like a perfect choice.  I knew the most important thing to consider when coming up with a recipe was to get a good balance of flavors.  This cake has a little bit of a salty note, which is balanced by the spices and the sweetness of the maple buttercream.  J's reaction is always the main indicator I use to tell if a recipe is successful.  Judging by the frequent trips to the kitchen ( I think he ate four the first night), the fact he packed two for his lunch the next day, and he asked me to make them again, I would say they were a hit.

vanilla spice cake

makes 12 cupcakes

• 1 stick of butter, softened
• 1 cup of sugar
• 1 tablespoon vanilla
• 2 eggs
• 1/2 cup buttermilk
• 1 1/3 ap flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves

Preheat oven to 350 degrees.

Cream butter for a minute,  Add sugar and beat on medium high for 2-3 minutes.  The butter / sugar mixture should be very pale yellow and be very light.  Add vanilla and eggs, one at a time.  Beat to incorporate each.
In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger and cloves. Whisk together well.
Add 1/3 buttermilk to butter/egg mixture and mix on low until just incorporated.  
Add 1/3 flour mixture and mix on low until just mixed.
Repeat the process until all milk and flour is gone, ending with the flour.

Fill lined cups 3/4 full.  Bake until tops are springy to the touch and light golden brown, usually about 18-20 minutes.  Remove from pan and cool on rack.

maple buttercream

• 1 stick of butter
• 1 1/2 tablespoons maple syrup
• pinch of salt
• 2-3 cups powdered sugar 
• 1 tablespoon half and half

Cream butter on high speed until smooth and fluffy.  Add maple syrup and beat until well combined (it will be an odd texture)  add salt, and powdered sugar 1/2 cup at a time until desired sweetness and consistency is achieved.  Add half and half and beat until very smooth.