Blueberry French Toast Cupcakes

Cupcakes

• Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
• Next combine all milk, eggs, yogurt, oil, maple syrup and vanilla extract in a large jug and whisk well.
• Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
• Place a tbsp of frozen blueberries in the bottom of each cupcake liner and scoop batter on top filling each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
• While your cupcakes are baking and cooling prepare your frosting by adding maple syrup and mix in until evenly flavoured.
• To prepare your French toast croutons simply slice the bread into cubes, place on a baking tray and spray with cooking spray, sprinkle a generous amount of cinnamon sugar on top. Shuffle around to get every side coated and bake for about 10 min on a low temp or until croutons are dry and a little golden.
• To finish off your cupcakes fit the end of a piping bag with a Wilton 6B star tip and frost your cupcakes in a donut swirl as demonstrated in the video. Place French toast croutons on top and drizzle with a generous amount of maple syrup and a sprinkle of cinnamon sugar before serving. These cupcakes are best eaten on the day they're made.