Tuesday, September 17, 2013

Pancake Cupcakes

I did something awful.  Really really bad.  Like bad in the best way possible.  Sweet sweet pancake breakfast in a cupcake.  That's what.  The cupcake part technically IS pancake batter, so it's dense and not overly sweet.  Which makes the sweet maple buttercream frosting even more complementary.

But pancake breakfast isn't pancake breakfast without the bacon, right?  It's cool.  I sprinkled it on top.  The saltiness of the bacon really ties everything together and makes the whole thing the best decision you ever made.

They're super magic and they disappeared in seconds.

No Cricket-gazing photos because she can NOT be trusted around bacon or bacon-related foods.

 Pancake Cupcakes
(makes 12 cupcakes, from brown eyed baker)


2 cups all purpose flour
1 Tbsp granulated sugar
1 tsp salt
2 tsp baking powder
1.5 cups whole milk
2 eggs
2 Tbsp unsalted butter, melted and cooled


1 cup (2 sticks) unsalted butter, softened
2.5 cups powdered sugar
3 Tbsp pure maple syrup
1 tsp vanilla
4 slices of bacon, cooked and crumbled.

For the cupcakes:

Line muffin tin with paper liners and spray with non-stick baking spray.  Preheat the oven to 400.

In a large bowl, whisk together flour, sugar, salt, and baking powder.  In a separate bowl, whisk together milk and eggs.  Stir in the 2 Tbsp melted and cooled butter.  

Add the wet ingredients to the dry, stirring to combine.  This is technically pancake batter so leave some lumps.  Spoon into prepared muffin tin and bake on center rack for about 10 minutes or until firm to the touch.  Allow to cool 5 minutes in tin before removing to wire rack to cool completely.

For the frosting:

Whip the butter in the bowl of a stand mixer with whisk attachment on medium high for five minutes, scraping down as needed.  

Add in powdered sugar on low, a little bit at a time, waiting until incorporated before adding more.  Once all the powdered sugar has been added, scrape down the sides of the bowl and whip on high for 1-2 minutes.  Add syrup and vanilla and whip on high for another minute.

Using a pastry bag, frost the cupcakes.  Sprinkle bacon crumbles on top to finish.  Best the day they are made.

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