Month: June 2014

Blueberry Pancake Cupcakes!

Leave a comment

I’m a huge breakfast fan! One place I can always count on satisfying those cravings are my beloved diners. I love diners because I can order breakfast anytime of the day without judgement (well maybe a little judgement from my not-so-breakfast-loving boyfriend) BUT that doesn’t matter because as long as I can order some pancakes there are no worries! Who doesn’t want a tall stack of blueberry pancakes anyway? Blueberry pancakes may be one of my all time favorite breakfast foods which is why I’m extremely excited to introduce this recipe. A blueberry pancake cupcake with maple frosting. Too good to be true? (Can you tell I’m hungry?) With that said – let’s get started with this yet again super simple recipe. I was thrilled I didn’t need to run out to the grocery store for anything. The ingredients are familiar enough that they are probably packed away in your refrigerator and cupboards. Let’s go!

pancake cupcake 1

Ingredients:

1 cup Butter – room temperature
1 1/2 cup Sugar
3 Eggs
2 Egg Whites
3 1/2 cup Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1 tbsp Cinnamon
1/2 tsp Nutmeg
1 cup Sour Cream
1/3 cup Milk
1 tbsp Vanilla
1 1/2 cup Fresh or Frozen Blueberries

Note: I used fresh whole nutmeg and fresh blueberries!

Maple Buttercream Frosting:

2 sticks Butter – room temperature
1 8oz package Cream Cheese – room temperature
4 cup Powdered Sugar
2 tsp Vanilla Extract
1/2 cup Maple Syrup

Note: You can add less or more maple syrup depending how strong you’d like the maple flavor! Also, I used fresh blueberries and cinnamon sugar for decoration.

pancake cupcake 2

Directions:

1. Preheat oven to 350 degrees F. Line cupcake pan. Makes a little over 2 dozen cupcakes.

2. In electric mixer, beat butter and sugar until fluffy. Once light and fluffy add eggs and egg whites one at a time until each is fully incorporated.

3. In medium bowl combine flour, baking soda, baking powder, nutmeg, salt, and cinnamon.

4. Combine wet ingredients together – milk, sour cream, and vanilla. Set aside.

5. Add flour mixture to electric mixer in three additions, alternating with milk, sour cream, and vanilla.

6. Fold blueberries into mixture.

7. Fill cupcake cups about 2/3 full. Bake for 16-18 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before frosting.

Maple Buttercream Frosting:

1. In electric mixer beat cream cheese and butter on medium/high speed until smooth.

2. Add powdered sugar one cup at a time. Continue to mix on low/medium speed.

3. Add maple syrup and vanilla extract. Continue to mix until combined.

4. Make sure cupcakes are cool before frosting.

5. Decorate cupcakes as desired!

pancake cupcake 3

ani green bow

Have fun and enjoy! You’ll love this breakfast inspired treat!

– Bayley & Ani

Advertisement

White Chocolate Raspberry Cupcakes

3 Comments

I’ve never been a fan of white chocolate. If I’m going to indulge in a chocolate treat it won’t be white chocolate, but when it comes to cooking with it that’s a different story. I love baking with white chocolate. It creates such rich flavors and it doesn’t matter what kind of dessert it’s incorporated with; cookies, brownies, but most importantly cupcakes! A white chocolate cupcake – wonderful. Now imagine a white chocolate cupcake with raspberry filling – phenomenal. This pairing of a decadent cupcake and a tangy fruit filling will leave anyone wanting more! These cupcakes are always the first to go. Devoured – just like that. If you’re looking for a cupcake that’ll leave an impression you must try this recipe. On the other hand, be prepared for a future of requests because they’ll be asking for these for the next year! Now do you believe me? These cupcakes are that good!

If you’re ready – let’s get started!

Processed with VSCOcam with f2 preset

Ingredients:

1 Box Betty Crocker White Cake Mix
1 3.4 oz. package White Chocolate Instant Pudding
4 Egg Whites
1 cup Sour Cream
3/4 cup Vegetable Oil
1/2 cup Milk
1 tsp Vanilla Extract
1/4 tsp Salt

Raspberry Curd Filling:

Note: To find the recipe just click on the link! I’ve used it in another great recipe! Also, I suggest making the raspberry curd before the cupcakes because you should cool and refrigerate before filling.

Cream Cheese Frosting:

1 8 oz. package Cream Cheese – room temperature
1 stick Butter – room temperature
2 tsp Vanilla Extract
2-3 cups Powdered Sugar

Processed with VSCOcam with f2 preset

Directions:

1. Preheat oven to 350 degrees F. Line cupcake pan. Makes about 18-20 cupcakes.

2. In a medium bowl combine cake mix, pudding mix, and salt.

3. In electric mixer mix egg whites and sour cream until combined. Add vegetable oil, milk, and vanilla extract and continue to mix until well combined.

4. Add dry ingredients to wet ingredients. Mix on medium speed until smooth.

5. Fill cupcake liners about 2/3 full. Bake for 18-20 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before filling and frosting.

Raspberry Curd Filling:

Note: Click onto link to find directions for the raspberry curd filling!

Cream Cheese Frosting:

1. In electric mixer, add cream cheese and butter. Beat until combined and smooth.

2. Add powdered sugar one cup at a time. Mix on medium/high speed until creamy.

3. Add vanilla extract and continue to mix.

4. Once everything is combined – frost your cupcakes! But make sure they’re cool!

Processed with VSCOcam with f2 preset

Ani and I Orange

Have fun and enjoy! We wish everyone a beautiful spring/summer!

– Bayley & Ani