I think I am starting to figure out this whole life and me thing. I know I am little late but for some reason on Friday I was thinking about the 2012 post I did. I realized then that what really came out of 2012 is that I was able to figure out who I am, what I like to do, and live my life. I know their are a million posters out there that say "Life isn't about finding yourself, it is about creating yourself." So, I guess in 2012 I really began creating myself. I strangely have a topsy turvy 2011 to thank for my 2012. 2011 was filled with change in my personal life, between friends and boys and in work life, transitioning into a new position, but it lead to an amazing 2012. One that was hard and challenging at times, but fun and exciting at others and totally worth it! My thoughts on Friday night about 2012 lead me to be even more excited for 2013 and the future. The funny part is that as I walked in to my office Monday morning, the first new picture I saw read "chase yours dreams." I think that will be my goal for 2013; to start that chase. I have James and Melissa to thank for setting me in the right direction for this. I can't wait to make their wedding cake and cupcakes!
So, since I wanted to get 2013 started off on the right foot, I thought what better way than to cross a cupcake off my list...one that I have had on my list to bake for two months now. The idea came from the smell when I sat waiting for Sabrina at Occasionally Cakes; even before I know they were actually baking cupcakes this flavor. So a "breakfast" cupcake it was, maple "pancake" cupcakes with maple buttercream frosting. These cupcakes make your house smell amazing! The cake itself is a little dry, but tastes like a pancake (The recipe called for oil or butter; I used oil. I think you should use butter.) and the smooth creamy frosting is well, I wanted to just eat spoonfuls of it with a cup of coffee. If you like pancakes, maple or just cupcakes, give them a try for a little something different this January. Enjoy!
Good morning...the best way to start a Friday is with a sunrise like this.
Dry and wet ingredients then...
...become one. Be careful though not to over-mix. We want these to be light and fluffy like a pancake.
Into the oven!
This frosting is seriously smooth and creamy.
Maple "Pancake" Cupcakes: (recipe adapted from Cupcakes and Muffins)
2 cups all purpose flour
1 tablespoons baking powder
pinch of salt
1/2 cup sugar
2 eggs
3/4 cup buttermilk
1/2 cup cheap maple syrup
6 tablespoons butter, melted and brought to room temperature
Maple Buttercream Frosting:
1 1/2 sticks unsalted butter, at room temperature
2 1/2 to 3 cups powdered sugar, sifted
2 tablespoons skim milk
4-5 tablespoons cheap maple syrup
1. Preheat the oven to 400 degrees F. Line a muffin tin with 12 paper liners and spray just the bottom with non-stick cooking spray.
2. In a large bowl, sift together the flour, baking powder and salt. Then stir in the sugar.
3. In a medium sized mixing bowl, whisk together the eggs, buttermilk, maple syrup and butter.
4. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined, do not over mix.
5. Using a 1/4 cup measuring cup, pour batter into prepared muffin liners. Bake for 12-15 minutes or until toothpick comes out clean. Let cool in muffin tin for 2-3 minutes and then remove to cooling rack. While cupcakes are cooling, prepare the frosting.
6. In a large mixing bowl, with a hand mixer on medium speed, beat the butter until well creamed. Then mix in one cup of powdered sugar until fully incorporated. Then mix in the milk and maple syrup along with one cup of powdered sugar at a time, until desired consistency is reached. Once the cupcakes have cooled completely, frost the cupcakes and Enjoy!
2 cups all purpose flour
1 tablespoons baking powder
pinch of salt
1/2 cup sugar
2 eggs
3/4 cup buttermilk
1/2 cup cheap maple syrup
6 tablespoons butter, melted and brought to room temperature
Maple Buttercream Frosting:
1 1/2 sticks unsalted butter, at room temperature
2 1/2 to 3 cups powdered sugar, sifted
2 tablespoons skim milk
4-5 tablespoons cheap maple syrup
1. Preheat the oven to 400 degrees F. Line a muffin tin with 12 paper liners and spray just the bottom with non-stick cooking spray.
2. In a large bowl, sift together the flour, baking powder and salt. Then stir in the sugar.
3. In a medium sized mixing bowl, whisk together the eggs, buttermilk, maple syrup and butter.
4. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined, do not over mix.
5. Using a 1/4 cup measuring cup, pour batter into prepared muffin liners. Bake for 12-15 minutes or until toothpick comes out clean. Let cool in muffin tin for 2-3 minutes and then remove to cooling rack. While cupcakes are cooling, prepare the frosting.
6. In a large mixing bowl, with a hand mixer on medium speed, beat the butter until well creamed. Then mix in one cup of powdered sugar until fully incorporated. Then mix in the milk and maple syrup along with one cup of powdered sugar at a time, until desired consistency is reached. Once the cupcakes have cooled completely, frost the cupcakes and Enjoy!
No comments:
Post a Comment