Maple Pecan Cupcakes with Tiny Buttermilk Pancakes

For all you breakfast lovers out there, I am back with yet another cupcake recipe that will get your breakfast taste buds and dessert taste buds beaming with joy. I came across this recipe from the web and thought that I just had to attempt these adorable little towers of pancakes atop a yellow cupcake. They are just the cutest little things that I think I’ve ever eaten. You start out with a yellow cupcake then top it with butter cream icing. Next you make the tiniest pancakes on the planet and layer three different sizes atop the icing. You then can top it all off with a piece of Laffy Taffy, resembling a pinch of butter. Of course, it wouldn’t be pancakes without syrup, so topping it off with a drizzle of maple syrup makes this cupcake my all time favorite. If you attempt these cupcakes, I couldn’t imagine you not being the talk of the neighborhood.

Mapel Pecan Cupcakes with Tiny Buttermilk Pancakes

Yellow cupcakes iced with butter cream icing then layered with miniature pancakes laced with maple syrup and topped with a Laffy Taffy butter shaped candy. Adapted by the moonblushbaker.blogspot.com

INGREDIENTS

Cupcakes

195g plain flour

140g raw caster sugar (normal white is fine too)

6g baking powder

4g bi carb

125g butter

3 egg yolks

1 tsp almond extract

90ml milk

100ml pure maple syrup

Pecan butter cream

150g butter, soften

500g icing sugar

2tsp pecan extract

50ml buttermilk

Buttermilk pancakes

100g plain flour

150g self rising flour

2g bicarb soda

4g baking powder

2g salt

30g sugar

2 eggs

150ml butter milk

30ml rice bran oil.

INSTRUCTIONS

Step 1: Preheat oven to 185c. Line your cupcake tin with 12 wrappers

Step 2: In large bowl cream your butter and sugar for 5 minutes. It should be light yellow, fluffy and sugar grain free.

Step 3: On medium speed, add your egg yolks one at a time beating well in between each addition.

Step 4: Add your extract. Beat well once again.

Step 5: In jug mix your maple syrup and milk. Shift your plain flour, bicarb, and baking powder in a another bowl.

Step 6: Fold 1/3 of the flour mix to butter. After fold 1/3 of the milk into the batter. Repeat the folding process until all mixes are folded together.

Step 7: Scoop your batter into the cupcake cases.

Step 8: Bake for 20-25 minutes until a wooden tooth pick comes out clean.

Step 9: Leave to cool in the tin for 5 minutes then transfer to wire rack to cool.

Step 10: Cream you butter in large bowl till very fluffy and almost white. Add your extract.

Step 11: On a slow speed beat one half of the sugar in to the butter. Add your butter milk. Beat again.

Step 12: Add the last bit of sugar and beat until fluffy and all ingredients are combined.

Step 13: In large bowl shift you flour, salt, bicarb and baking powder.

Step 14: In jug whisk the eggs, butter milk, oil and sugar.

Step 15: Pour your we mix into the dry mix and fold until just combined.

Step 16: Heat a fry pan on medium. Add your choice of oil or butter. Then wipe around to get rid of excess.

Step 17: Using teaspoons drop batter into the pan and cook for 1-2 minutes on each side. You know when to turn when it shows bubbles on the surface. Repeat until batter is finished.