Monday, April 9, 2018

Breakfast Cupcakes #BakingBloggers

Welcome back to Baking Bloggers the once a month group that bakes up something special as voted on by the members and shares it on the second Monday of each month.  This group is the brainchild of my friend, Sue of Palatable Pastime.

The theme chosen for this month is cupcakes.  Having just celebrated Easter, last months blog posts are chock full of desserts.  I really didn't want to make another dessert.  I was thinking about sitting this event out so imagine my delight when I was flipping through an old issue of Cuisine at Home and came across a recipe for Breakfast Cupcakes.

These cupcakes will be perfect for your Mother's Day Brunch.  Add some scrambled eggs and a fruit salad and it will be a feast fit for a Queen.  Your Mom deserves it.

They are relatively easy to make and they are totally delicious.  Be warned though that with the topping of apples and caramel that soaks into the cupcake, they are on the sweet side. When I make them for a Brunch I will make sure that the other dishes are savory to even out the flavors. You won't need to add any syrup to these cupcakes at all.

The cake is a combination of cornmeal and flour combined with sausage.  I used a mild pork sausage but I think perhaps a spicier sausage would have been better.  Frank, however, thought they were perfect with the sausage I used .  Personal preference is the key.

I adapted the recipe to use what I had on hand, substituting sour cream for the yogurt and light cream for the milk in the cake and heavy cream in the caramel.

Served with a dollop of whipped cream and a cup of hot coffee, it made a pleasurable breakfast for Frank and I.  The remaining cupcakes were refrigerated and warmed up nicely in the microwave for breakfast the following morning with our Little Miss.

Please stop by the links at the bottom of this post to see what cupcakes the others are sharing today.

Breakfast Cupcakes
adapted from Cuisine at Home, Issue #73

1 1/2 c. flour
1/2 c. cornmeal
1/3 c. packed brown sugar
1 T. baking powder
1 t. baking soda
dash of salt
1/3 c. sour cream
1/3 c. light cream
2 T. canola oil
3 eggs
1/2 lb bulk pork sausage, cooked, crumbled and drained
1 apple (I used honey crisp), cored and thinly sliced
1 c. packed brown sugar
1/3 c. light cream
1/4 c. maple syrup
2 pinches of salt

Combine the flour, cornmeal, 1/3 c. brown sugar, baking powder, baking soda, salt and sausage in a large bowl.  Whisk together the sour cream, 1/3 c. light cream, oil and eggs.  Add to the dry ingredients and combine just until moistened.   The batter will be stiff.  Set aside.

Whisk together the 1 c. brown sugar, 1/3 c. cream, maple syrup and salt in a skillet placed over med high heat.  Cook and stir until it comes to a boil. Reduce heat to med low and let simmer, stirring occasionally for 10 minutes.

Spray a jumbo muffin pan with baking spray.  Arrange the apple slices into the bottom of each cup and divide the caramel between the cups, pouring it over the apples.  Divide the batter between each cup and place on top of the apple/caramel mixture.  

Bake in a preheated 350* oven for 20-30 minutes, until a skewer inserted in the center removes cleanly.  Immediately turn out of the pan and serve while still hot.  Print Recipe

Baking Bloggers



  1. Love this, what a great idea for a brunch.

  2. This will be wonderful for autumn when I have tons of apples and always looking for a way to use them!

  3. I was intrigued when I saw your title! Apples and sausage go so well together. Sounds delicious.I'm glad you didn't bow out!

  4. I wouldn't ever miss breakfast if I were to have such delicious cupcakes.

    1. I know right? Now if we could just figure out how to get rid of the calories LOL.


I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.