Cupcake of the Week: The Monte Cristo Cupcake || Week 18

This time I went outside of the box... way outside of the box.

I mean, really.  This sandwich was just asking to be made into a cupcake... turkey & cheese wrapped in a blanket of french toast and dusted with powdered sugar and jam?  Sweet, savory & insane.  All qualifications of things I love to toy with.  And the best part?  I think with a little tweaking this could be Grilled Cheese Invitational worthy for our honey pot entry in 2012.

And so.  Here it is.  The Monte Cristo Cupcake.

Monte Cristo Cupcake
yield 1 dozen mini cupcakes || 20 minutes prep; 15 minutes cook

• 6 slices of bread
• 6 slices of turkey (or ham)
• 1 wedge of gouda (sliced into 6 even slices)
• 4 eggs
• 2 tbsp whole milk
• 1 tsp vanilla extract
• toothpicks
• shot glass
• deep fryer (or tiny pot filled with vegetable oil)

Assembling the Sandwiches

using your shot glass as a cookie cutter, cut 4 rounds out of each slice of bread, 4 rounds out of each slice of turkey and 2 rounds out of each slice of gouda.  stack your mini sandwiches, slice of bread, slice of turkey, slice of cheese, slice of turkey, slice of bread.  insert a toothpick in the center to hold it all together when you fry it.  

Deep Frying the Suckers

either bring your deep fryer up to 350degrees or heat up your olive oil to 350.  (if you don't have a thermometer, test your oil heat by dropping in a tiny spoonful of the egg wash.  it should brown fairly quickly, but not burn)  in a bowl, whisk together your eggs, milk & vanilla extract. carefully dip each sandwich in the egg wash, coating entirely, and then drop it in the fryer until it's nice & browned on all sides.  lay the cooked sandwich on a plate with paper towels to soak up any extra oil.

Lingonberry (or any other jam you like) Frosting

• 1 box of powdered sugar
• 1 stick of softened butter
• 2 tbsp of milk
• 1/4 cup lingonberry jam 

in a bowl whip your butter until it's nice and fluffy.  slowly add in the powdered sugar & milk until you've formed a nice & stiff frosting.  then mix in the jam until you have a spreadable consistency.  top your cupcakes with a dollop of frosting and enjoy both hot or cold (it works either way!!!)