Culinary Delight #10: Pancake Cupcake with Maple Buttercream & Bacon

This is the first cupcake I’ve made from scratch that wasn’t overly heavy or dense, but boy was it sweet. I was skeptical of the whole concept but it’s actually pretty good – and Chuck downed a whole plate of them and made me keep the excess frosting. It’s straight up brown sugar and maple syrup though, so they’re a bit sticky. Easier to eat with a spoon almost!

Pancake Cupcake Ingredients

2 1/2 cups flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground ginger

1 stick or 1/2 cup unsalted butter, softened

1/2 cup light-brown sugar

2 large eggs

1 1/4 cups maple syrup

2 teaspoons vanilla extract

1/2 cup buttermilk

1/2 cup walnuts or pecans, finely chopped (optional)

Instructions:

Preheat your oven 350 degrees. Sift the flour, baking powder, baking soda, salt, and ginger together. Set aside.

Beat the butter and sugar on medium speed in a large bowl until they are fluffy. (Your butter must be soft!) Add in eggs, syrup and vanilla. Mix until blended. Then mix in the flour mixture alternating with the buttermilk. Do about one-third of the flour and then one-third of the buttermilk, and so on. Add the nuts if using.

Fill muffin or cupcake tins, either lined or buttered, according to your preference. Cook for approximately 20 minutes or until your tester comes out clean. Cool totally and then ice with Maple-Butter Frosting.

Maple-Butter Frosting Ingredients

1 cup of softened, unsalted butter

3 ounces of cream cheese, also softened

2/3 cup of dark-brown sugar (I use golden)

1/4 teaspoon salt

3/4 cup of maple syrup

3/4 teaspoon of vanilla extract

1 cup of confectioners’ (icing) sugar

Instructions: 

Beat the softened butter, cream cheese, brown sugar and salt in a medium-sized bowl until fluffy. Once again, it is critical that your ingredients be softened. While you keep beating, add both the maple syrup and the vanilla. Slowly add the confectioners’ sugar and gradually increase the speed to high. Continue beating until the icing is fluffy.

Chill the maple-butter frosting for one hour before using.

Breakfast for dessert!!

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