Usually when I have stale cake, I think of cake balls. Not this time. I was thinking of French toast. Not French toast cupcakes, mind you (although I do have a couple of recipes for those), but cupcake French toast. Some time ago, Stef of Cupcake Project was musing about making French toast from cupcakes. Although I don't think she ever went there, I did.
It wasn't tragically regrettable, but I probably won't be repeating that experiment any time soon. Should I change my mind about that, however, there are a couple of things I will do differently. 1) I'll add a little sugar to my egg custard. Thinking the cupcakes would be sweet enough, I skipped this usual step. 2) I'll use cupcakes with a coarser crumb. These had a very fine crumb which lent to a final texture I wasn't too crazy about. And 3) I won't let them overcook while I answer the phone (it was the hubs). Overcooked egg is extremely unpleasant to me.
I decided to slice them side-to-side instead of top-to-bottom. (If they had that perfect cupcake shape, top-to-bottom would have been really cute though.) They ended up not resembling cupcakes at all.
|Before walking away to answer the phone.|
Actually, I think they ended up looking like sausage patties and polenta.
|Chocolate on the left (duh!); bourbon-brown sugar in the center and finally, vanilla bean.|
I debated with myself on whether or not to use the chocolate cupcakes, convinced that their texture would lend to crumbling and the bourbon-brown sugar would be the best anyway. Wrong. While none of them were "bad"; none of them were really good either, but the chocolate was probably the best of them. I only ate a bite of each. My only true regret about this experiment is that I wasted a few drops of my precious maple syrup.
And what of the rest of the cupcakes? They're a work in progress. We'll all have to wait and see how that turns out.