Happy Pancake Day!! Any day day that includes pancakes is an awesome day by me and a day that is all about pancakes well I dont think I need to say anything more.
While eating cupcakes for breakfast is not new to me I get that some people might get bit funny about it. With these cupcakes there's no need to feel bad about having them for breakfast or if you look at it the other way around, having pancakes for dessert. These cupcakes are so super quick and easy to make and turned out beautifully, light and airy just like perfect pancakes should be. I couldn't have pancakes without syrup and cupcakes without frosting, so each little cake was finished with some buttery maple syrup frosting and a mini stack of pancakes.
For the Cupcakes
2 cups pancake mix
1 cup milk
Mini pancakes (3 per cupcake, made following the instructions on the pancake mixture)
To make the cupcakes- preheat oven to 160 degrees c. (325 f) and line a 12 hole cupcake tray with cupcake papers.
Add the pancake mix and milk in a medium bowl, Stir together until smooth. Divide the mix evenly between the cupcake pans.
Bake for 12 minutes, until the cupakes are puffy and bounce back when poked. Allow the cupcakes to cool on a wire rack.
Pipe a swirl of frosting onto each of the cupcakes using a large star tip.
Stack 3 mini pancakes together with a little frosting in between to keep them in place.
Top each cupcake with a mini stack of pancakes and finish with a little drizzle of maple syrup.
For the Maple Syrup Frosting
100 grams unsalted butter (softened)
400 grams icing sugar
6 tablespoons maple syrup
To make the frosting- add the butter, sugar and syrup together in a mixing bowl. Beat all the ingredients until light and fluffy.
Enjoy these at any time of day!