While English muffins are a key player in Eggs Benedict (where they are topped with bacon, eggs, and drippy, buttery Hollandaise sauce), cupcakes play it safe with perfectly coiffed frosting. This liaison between cupcakes and Eggs Benedict adds some sweetness to the classic in both the cupcake and in the special Hollandaise sauce.
How to Make Cupcakes Benedict
Start with jumbo, Texas-sized cupcakes (a regular-sized cupcake isn’t big enough to please its new partner). You can use any flavor cupcakes that you like – but I recommend maple cupcakes (see the recipe below).
Top the cupcakes with the sweetest bacon you can find. I used Black Forest bacon. Don’t overcook it. The cupcakes don’t like bacon that’s all shriveled up.
Top the bacon with poached eggs. It takes a bit of practice to learn how to make a poached egg. If you’ve never made one before, check out the tutorial from Simply Recipes and purchase more eggs than you will need – you will undoubtedly waste some in the learning process. Make sure you follow food safety guidelines when making poached eggs!
Top the poached eggs with maple Hollandaise sauce. English muffins everywhere are now feeling a bit burnt with envy; they are stuck with plain old Hollandaise – boring!
Grab a fork.
Maple Cupcakes Recipe
Note: The cupcake shown in the photos above is an earlier version of the recipe below that I didn’t like quite as much. The recipe below will yield a slightly lighter-colored cake. I wanted to let you know so that you don’t over-bake your cupcakes trying to match the color in the photo.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 cup real maple syrup
- 1/2 cup unsalted butter room temperature
- 2 large eggs room temperautre
- 1/2 teaspoon vanilla extract
- 2/3 cup whole milk
- 1/4 teaspoon maple extract optional for a stronger maple flavor
- Preheat oven to 350 F.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, baking powder, baking soda, and salt.
- Mix in the sugar and maple syrup until fully combined.
- Add the butter and mix on medium-low speed for three minutes.
- Mix in the eggs and vanilla until just combined.
- Mix in the milk and maple extract until just combined.
- Bake for 20 minutes or until cupcakes bounce back when lightly touched.