PANCAKE CUPCAKES
Make and share this Pancake Cupcakes recipe from Food.com.
Provided by MakeMineCadburys
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Generously coat the bottom & sides of a 12-muffin tin with butter.
- Mix together Bisquick, milk, and eggs.
- Fill each cup in the muffin tin half-way. Add 1 tbsp of cream cheese (or other filling, like Nutella, Jam, Jelly, etc.) to the middle of each muffin, then cover with the remaining pancake mix.
- Bake 20 minutes.
- Remove from oven, place on serving dish & use a flour sifter to sprinkle with sugar.
- Serve with warm syrup.
PANCAKE CUPCAKES WITH MAPLE FROSTING RECIPE
Steps:
- If using cupcake papers, spray lightly with nonstick cooking spray . Line a 12-cup muffin tin with the prepared cupcake papers. Or grease and flour the cups or spray with baking spray.
- Heat the oven to 375 F.
- In a bowl combine the flour, baking powder, baking soda, salt, and sugar.
- In a large bowl, whisk the buttermilk with the eggs and melted cooled butter until smooth. Whisk in the flavoring(s). Stir in the flour mixture until smooth. Spoon into the prepared pan, filling cups or papers about 2/3 full.
- Bake for 16 to 18 minutes, or until lightly browned. Cool in pan on a rack for 10 minutes, then remove the cupcakes to a rack to cool completely.
- In a mixing bowl with an electric mixer, beat the butter with 1 cup of confectioners' sugar until smooth and light. Add the maple syrup and 2 more cups of confectioners' sugar, along with 2 tablespoons of cream, and the maple and vanilla extracts. Beat until light and fluffy, adding more confectioners' sugar or cream, as needed.
- Pipe or spread the frosting onto the cooled cupcakes.
Nutrition Facts : Calories 370 kcal, Carbohydrate 59 g, Cholesterol 65 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, Sodium 346 mg, Sugar 42 g, Fat 14 g, ServingSize 1 dozen cupcakes (12 servings), UnsaturatedFat 0 g
PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM FROSTING
The cupcakes are based on a homemade pancake batter, baked in a muffin tin to form light, fluffy cakes, like a good pancake should be. The frosting is flavored with maple syrup and bacon. Don't attempt to pipe this frosting; the bacon will get stuck in the tip. Adapted from a recipe at Brown-Eyed Baker. http://bit.ly/clnRii
Provided by DrGaellon
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
- Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
- Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
- In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.
BACON-PANCAKE CUPCAKES
Transform pancakes into cute cupcakes, complete with maple frosting and bacon.
Provided by By Megan DeKok
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bacon on cookie sheet. Bake 15 to 20 minutes or until cooked completely. Transfer to paper towel to drain. Crumble. Reduce oven temperature to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In medium bowl, place Bisquick mix. In 2-cup measuring cup, beat buttermilk, eggs, 2 tablespoons syrup and the vanilla with whisk. Pour over Bisquick mix. Add up to 2 more tablespoons maple syrup if more maple flavor is desired. Stir in one-third of the crumbled bacon. Divide batter among muffin cups. Sprinkle with additional bacon, reserving some for garnish.
- Bake at 350°F about 20 minutes or until skewer inserted in center comes out clean. Cool completely.
- In medium bowl, beat Frosting ingredients until smooth. Place frosting in decorating bag fitted with tip. Pipe frosting onto cooled cupcakes. Sprinkle with remaining bacon.
Nutrition Facts : ServingSize 1 Serving
CLASSIC PANCAKES
This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 9
Number Of Ingredients 7
Steps:
- In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
- Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g
PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING
After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!
Provided by Tom Wilson
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
- Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
- Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
- Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
- Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.
Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.2 g, Cholesterol 64.3 mg, Fat 23.5 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 12.8 g, Sodium 408.1 mg, Sugar 44.1 g
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PANCAKE CUPCAKES WITH MAPLE FROSTING AND BACON | FOODAL
From foodal.com
Cuisine DessertTotal Time 40 minsCategory CupcakeCalories 429 per serving
- Preheat oven to 400°F. Line a muffin pan with paper liners, then spray the liners with nonstick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the softened butter on medium speed until it is smooth, with no lumps.
- Pipe the frosting over each cooled cupcake. Top with a stack of three mini pancakes, a cube of butter, syrup, and a sprinkle of crumbled bacon. Serve, and enjoy!
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