Do you know how much I love breakfast? Well almost as much as I love the color of red. Today’s cupcake is the combination of two of my childhood favorites… french toast and bacon. And not only bacon, but BAKED bacon. And that my friends, means it’s worth trying.

I found this recipe based upon Tiffany’s recommendation that I try Carly Klock’s Lemon Creme cupcakes that she found on The Tasty Kitchen website. They looked divine and I will try them. But when I started reading Carly’s blog and discovered her french toast and bacon cupcakes, I knew I had to try them. They are terrific and the icing tastes just like the syrup on french toast. I have found my new brunch food. I often help with the teacher appreciation brunches at school and this will be served in the near future.

With my new found love of organization, I was able to find my mini cupcake pan, liners, and my favorite sifter that I needed for this recipe. This sifter saves me from hand cramps with all the baking that I have been doing.

The recipe was easy to follow and I’ll admit it was a tad awkward, yet exhilarating when I added the chopped bacon to the batter. I made 24 miniature cupcakes (heaping Tablespoon of batter for each) and 5 regular sized cupcakes (heaping 1/4 cup of batter for each). I agree with Carly that the miniature versions are the perfect amount for this cupcake. Just perfect.

“The icing tastes just like syrup, Aunt Jenny!” My niece Hailey hit it right on the mark. Do you remember the different flavored Jellybellies? I would receive a box every Christmas morning, and my sister and I would try to figure out what flavor they were. Well I assure you that you can close your eyes and swear you are eating french toast and bacon. Pure magic.

Whichever size you choose, I assure you that a smile will appear on the faces of your family and friends, as mine did. And if you have a 2 year old who is driving you bananas while you are baking and decides to drink half of your maple extract and color her belly with the other half… well then you have no choice but to break down and entertain her with cupcakes and a smile.

For the detailed recipe, head on over to Carly’s site and tell her I sent you. I promise you won’t regret it and you will find all sorts of unique recipes that I am anxious to try.

If you are new to my site, welcome! And well why 52 cupcakes? Well just read below…

Story of the 52 cupcakes:  

I am making 52 cupcakes this year in honor of my chemotherapy buddy. When we were undergoing chemotherapy, people would bring cupcakes and other treats to the chemotherapy “lounge”.  We would smile, laugh, and talk about how we were so nauseous and that all we could eat was saltine crackers and Sprite. We were glad that our family and friends were comforted by them though.

My friend said, “If we survive this disease, we should eat a different cupcake every week for the rest of our lives.” My friend did not survive. So in honor of him, I am making a different cupcake every week for a year. Every time I make a new cupcake and lick my fingers, I think of him and his zest for life. So in honor of my friend and all cancer patients, I challenge you to eat a cupcake today and remember to always lick your fingers.

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