Saturday, February 11, 2012

Mini Blueberry Pancake Cupcakes

I love it when the baking ban on my kitchen is lifted and I'm allowed to make something fun.  Baked goods are far too dangerous to be kept in our home to risk leisurely baking.  Yesterday, we went over to some friends' house for a party, so it was the perfect excuse to be able to bake.  I'm a relatively new addict of Pinterest and I found this recipe on there.  Ready?  ... Blueberry pancake cupcakes with maple buttercream.  WHOA.  I had to try them.  They turned out so good!  What made them especially cute was making them in a mini version.  Anything is cuter when it's mini, right? 

I didn't follow the recipe for the buttercream [partially because I was too lazy to go to the store for the cream cheese and maple extract that I didn't have], so I think the maple flavour in the frosting could have been more pronounced, but that's for next time.  

Blueberry Pancake Cupcakes

1 cup butter, softened
1 ½ cup sugar
3 eggs
2 egg whites
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 cup sour cream
1/3 cup milk
1 tablespoon teaspoon vanilla
1 ½ cups fresh or frozen blueberries

Maple Buttercream:
½ cup butter, softened
8 ounces cream cheese
2 teaspoons Mapleine  (maple flavoring)
4 cups powdered sugar
Milk, as needed

 Preheat oven to 360 degrees and line mini muffin pans with cupcake liners (yields 72 mini cupcakes or 24 normal sized cupcakes)
Beat butter and sugar until light and fluffy.
On low speed, add eggs and egg whites one at a time until each in fully incorporated.

In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream).  Let each ingredient fully mix in before adding another, still be careful not to over mix.
      Fold in blueberries.
      Fill cupcake liners and bake for 13 to 15 minutes [18 minutes for regular sized cupcakes], or until an inserted knife comes out clean.

      Maple Buttercream: Beat butter and cream cheese until light and fluffy.  Add maple flavoring and powdered sugar and let beat again.  If needed, add 1 tablespoon of milk to loosen. 
          Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries. 

     Recipe from Your Cup of Cake
      **I used the Magnolia buttercream frosting recipe, but added maple and adjusted the powdered sugar to get the right consistency.
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