So I went on my first snowboarding trip in Japan and probably my last. Snowboarding is just not meant for me, I'am a firm believer that its just one of those sports you need to start as a kid, where a couple of falls on your butt won't jack up your already bad back and leave bruises from head to toe.
Oh did I mention that I also fell off the ski lift :/ I was so afraid of the lifts to begin with because they don't stop for you, they just scoop you up and you pray your in the right position when it arrives. So as it happened yesterday I wasn't in the right positon and that lift just knocked me off with no sympathy, I felt like I was punched in the hip by a sumo wrestler.
I guess this really is my fault, I should have known what to expect when I had my first true experience snow boarding in Alaska 4 years ago and ended up with a minor concussion, I should have known my second chance snow boarding in Japan wouldn't be any different. It took about 2 hours to get down the mountain and I hurt my back so bad and was starting to come down with a stomach bug that I decided to throw in the towel and take a nap on a small love seat in a hotel lounge while the rest of the people on the trip were still snowboarding and the hubby went to the onsen. Oh well
After a day of being beaten up and feeling my age I decided that I owed my self a treat and made my favorite breakfast in a cupcake form. These babies will not disappoint they literally taste like french toast with a delicious maple buttercream.
French Toast Cupcakes
Adapted from Bakingdom
Yields: 24-28 cupcakes
For the Streusel
Ingredients
1 tablespoon sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold unsalted butter, sliced into chunksCupcake
3 cups flour
1 1/2 cups sugar
1 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoons nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon vanilla extract
Directions for Streusel
In a medium bowl, combine the dry ingredients and add in the cold butter using your hands to mix and squeeze the mixture together crumbling it up. once complete cover and place in the freezer until ready to top on the batter.
Directions for the Cupcakes
Preheat the oven to 350 degrees and line your cupcake tins with paper liners; set aside.
In your electric mixer bowl add your flour, sugar, baking powder, cinnamon, nutmeg, and salt and whisk on low speed until mixed together. Add in your butter, sour cream eggs and vanilla, mix well until combined and smooth about 30-45 seconds.
Place 3 tablespoons of batter into each baking cup. and divide the streusel evenly among the cupcakes and top about 1 spoonful of streusel on top of each baking cup. Bake for 18 minutes or until toothpick inserted in the middle comes out clean.
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| Before they're baked |
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| Before they're baked |
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| After they're baked |
Ingredients
1 cup butter unsalted at room temperature
4 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/3 cup maple syrup (your favorite kind, I used Mrs. Butterworth)
2 tablespoons heavy cream
Directions
In a electric mixer, beat the butter on high speed until light and fluffy, (this could take a little time about 8 to 10 minutes).
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| This is what the butter should look like, almost looks like fluff or whipped cream |
Beat in the powdered sugar 1/4 cup at a time until all the powdered sugar has been incorporated
Add the vanilla, salt and syrup and mix until combined. Beat in the heavy cream and whisk on high for 4 minutes.
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