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Tuesday, March 1, 2011

Pancake Breakfast Cupcakes

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Today is National Pancake Day, and what better way to justify eating cupcakes for breakfast than with a pancake breakfast cupcake! A fluffy buttermilk pancake cupcake topped with a maple buttercream frosting and a garnished with piece of crispy bacon and maple syrup. Breakfast never tasted so good. Perfect for sleepovers, Father's Day breakfast, special occasions or just because!


Pancake Breakfast Cupcakes

Yield: 1 dozen "cupcakes"

Ingredients 


Buttermilk Pancake Cupcakes:

  • 1 cup Original Bisquick® pancake mix*
  • 1/3 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk, room temperature**
  • 1 egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-in; chocolate chips, blueberries, nuts, chopped bacon, etc. (optional)

*May substitute 1 cup flour, mixed with 1/2 teaspoon baking soda and 1/4 teaspoon salt
**May substitute 1/2 cup milk (1%, 2% or whole) mixed with 1 1/2 teaspoons vinegar or lemon juice, let sit a few minutes until it clumps up and thickens.


 Maple Buttercream Frosting:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/4 teaspoons maple extract (found in the baking aisle of the grocery store) OR about 1-2T pure maple syrup
  • 1/8 teaspoon salt 
  • 1-2 tablespoons heavy whipping cream (sub half and half or milk if necessary)
  • Bacon & maple syrup for garnish

Directions

Preheat oven to 350 degrees F. Line cupcake/muffin pan with 12 baking cups. 

Combine pancake mix, sugar and baking powder in a small bowl. Lightly whisk buttermilk, egg, butter and vanilla in measuring cup. Combine the wet ingredients with the dry mix and gently whisk until just incorporated (it's ok if a few lumps remain). If desired, fold your favorite pancake mix-in into the batter. Distribute batter between the 12 baking cups. Bake 13-16 minutes, or until pancake cupcakes are puffy and a toothpick comes out cean.

While the cupcakes bake, prepare the frosting. With an electric mixer, beat butter until smooth on medium speed. Slowly add powdered sugar until fully incorporated and creamy. Add maple, salt and cream. Beat on medium speed about 3 minutes until light and fluffy, adding more powdered sugar or milk until desired consistency is reached. 

Garnish cupcakes with a piece of bacon and drizzle with maple syrup. Voila, cupcakes for breakfast!


Made by Rachel K. in Sicily  
Made by Angela L.
Made by Jennie S. D. in Colorado Springs, CO
Recreated by Octavia C. from the blog, sweet and savory tasting
Check out more of our fan photos created by YOU, our readers!
Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!

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If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!

  
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11 comments:

  1. LOVE! I am going to try this for a birthday breakfast, THANK YOU! Mercedes

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  2. Such a beautiful idea! Love that piece of bacon on top!

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  3. Why vinegar or lemon juice in the pancake batter?? Sounds & seems odd (and kinda gross).

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  4. ..but in addition, I do want to try this.

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  5. Although it may seem odd, vinegar or lemon juice mixed with milk creates a homemade substitute for buttermilk! After it is baked you cannot taste the vinegar/lemon juice at all and their acidity helps creates a more soft, velvety, tender crumb in your cupcakes compared regular milk. The acidity also works with the baking soda so when they are mixed together the chemical reaction helps the cupcakes to rise. You can alternatively use buttermilk in place of the milk and vinegar/lemon juice if you choose as well. Let me know how they turn out! Happy baking :)

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  6. Love this I will be trying it this weekend !!!!!! Thank you

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  7. Made this today...definitely breakfast in a cupcake. I had some trouble with the frosting though. Mine came out too runny. But it was still delicious! Thanks for sharing!!

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  8. How many cupcakes does this make?

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  9. This recipe actually makes a dozen, while the frosting makes enough for two dozen. I doubled the recipe, used buttermilk in place of the milk and lemon juice/vinegar and cut back on the heavy whipping cream to smooth out the frosting. These were absolutely amazing! I'm taking pics and will post some up!

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  10. That his pancake cupcake recipe is a winner. Ill be Subaru inv to the blog to make sure I don't miss anything else Thanks

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  11. Thank you so much for taking the time to write such a wonderful comment! I am so happy you and your family enjoyed the breakfast cupcakes! Be sure to email over a photo so I can feature your pic below the recipe!!

    Happy baking and Happy Father's Day!

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