{"id":39104,"date":"2013-02-10T01:23:44","date_gmt":"2013-02-10T06:23:44","guid":{"rendered":"http:\/\/recipes2repin.com\/?p=39104"},"modified":"2013-02-10T01:23:44","modified_gmt":"2013-02-10T06:23:44","slug":"french-toast-cupcakes-with-whipped-cream-frosting","status":"publish","type":"post","link":"https:\/\/recipes2repin.com\/french-toast-cupcakes-with-whipped-cream-frosting\/","title":{"rendered":"French Toast Cupcakes with Whipped Cream Frosting"},"content":{"rendered":"<p><img decoding=\"async\" alt=\"\" src=\"http:\/\/recipes2repin.com\/files\/2012\/12\/31ffeb318e27d0d2c1fbf39418924c1f.jpg\" \/><br \/>\n<div id=\"pressrelease-link-39104\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 39104, 'Show Recipe', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-39104\">Show Recipe<\/span><\/a><\/div><div id=\"pressrelease-content-39104\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"> <\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 cup all-purpose flour<\/li>\n<li>1 cup cake flour<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>1 tablespoon corn starch<\/li>\n<li>1 teaspoon cinnamon<\/li>\n<li>1 teaspoon freshly grated nutmeg<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 stick unsalted butter, at room temperature<\/li>\n<li>1\/4 cup packed light brown sugar<\/li>\n<li>1\/4 cup granulated sugar<\/li>\n<li>2 teaspoons vanilla extract<\/li>\n<li>4 large egg whites, at room temperature<\/li>\n<li>1\/4 cup maple syrup<\/li>\n<li>1\/2 cup half-and-half, at room temperature<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.<\/li>\n<li>In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix.<\/li>\n<li>Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool completely before frosting.<\/li>\n<\/ol>\n<h3>Whipped Cream Frosting Ingredients<\/h3>\n<ul>\n<li>4 oz cream cheese, at room temperature<\/li>\n<li>2 cups heavy whipping cream<\/li>\n<li>1\/3 cup granulated sugar<\/li>\n<li>1 tsp vanilla extract<\/li>\n<li>1 cup powdered sugar<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Using a stand mixer, whip the cream cheese for 5 minutes until smooth.<\/li>\n<li>Slowly add the heavy cream and beat on medium until it starts to thicken.<\/li>\n<li>Add the granulated sugar and vanilla and continue to beat until stiff peaks form.<\/li>\n<li>Lower the speed to low as you slowly add the powered sugar (it makes a bit of a mess so help incorporate it with a spatula if needed).<\/li>\n<li>Continue to beat on medium for 5 minutes.<\/li>\n<\/ol>\n<p> <\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts\/39104"}],"collection":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/comments?post=39104"}],"version-history":[{"count":0,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts\/39104\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/media?parent=39104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/categories?post=39104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/tags?post=39104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}