This week, while waiting for a bus on my daily commute, I decided to see if there were any little cookbooks I could download to my Kindle. The first thing I found was The Sweet Little Book of Cupcakes by Nicholas Peruzzi. And man, were there some yummy-sounding cupcakes in this book, with some flavor combinations I had never thought of before!
The first cupcake that immediately drew me in (there were many) was Buttermilk Pancake Cupcake. It is exactly what it sounds like – buttermilk pancake batter, tweaked slightly, and then baked just like a cupcake. And, of course, if you have pancakes you just MUST have syrup, so I added some maple syrup frosting on top. Not one to let breakfast just glide away so plainly, I decided to add some crumbled crunch bacon on top, because bacon makes EVERYTHING better! 🙂
When I decided to make this recipe, it said it only made 12 cupcakes. Now that, for me and my coworkers who get to eat the fruits of my labor, is a bit ridiculous; so I decided to go for mini-cupcakes so I would have enough to satisfy everyone!
Now, I haven’t made mini-cupcakes all that often, and I was concerned about overfilling them. What I did above was a little under – I should’ve put a little more filling in each, as they turned out as teeny little mini-cupcakes.
Regardless, the cupcakes were good – adding the maple frosting made them better, and adding the bacon on top of that… pure heaven.
Buttermilk Pancake Cupcakes (from The Sweet Little Book of Cupcakes by Nicholas Peruzzi)
- 2 cups all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 Tbsp unsalted butter, melted
- 2 cups buttermilk
- 1 large egg
- Preheat oven to 325 (for mini-cupcakes) or 350 (for regular cupcakes)
- Line muffin tins with paper liners
- Sift the dry ingredients (flour, sugar, baking powder, baking soda, and salt) together in a medium bowl.
- In a mixer with a whisk attachment, beat the egg, buttermilk, and melted butter until combined (and not curdled looking).
- Slowly add the flour mixture to the buttermilk mixture until fully combined.
- Scoop the batter into the prepared cupcake pan.
- Bake mini-cupcakes for 16 minutes; Bake regular cupcakes for 20 minutes. In both cases a pick inserted into the cupcake should come out clean when done.
- Remove from pan and cool on a rack.
Maple Frosting Recipe (from some random site – I didn’t make the one in the book because I didn’t have maple extract, but I DID have maple syrup).
- 3 Tbsp unsalted butter, softened
- 3 1/2 Tbsp maple syrup
- 3 cups powdered sugar
- In a mixer with a paddle attachment, mix butter and maple syrup until combined.
- Slowly add powdered sugar to butter mixture and mix until combined. May add more or less powdered sugar if necessary to achieve desired texture.
I love the idea of having a pancake as a cupcake. I’m going to need to try these.