I’m still working my way through breakfast. Today had me making another attempt with pancake cupcakes.
Pancake Cupcakes from www.browneyedbaker.com/2010/09/16
I was so excited about this recipe. Not only for the Pancake Cupcakes but for its Maple-Bacon Buttercream frosting.
The first thing you need to know is this recipe only makes 12 cupcakes.
Next, you bake at 400 for only 10 minutes.
And the most important is, you need to spray your cupcake liners with non-stick spray. If you don’t, your cupcakes will be destroyed when you try to take the liner off.
The recipe also has you dividing all the batter into the 12 liners. As you can see from the photo, the cupcake is as tall as if it’s topped with frosting. Way too big! I would only fill the liners half full with batter.
This is not a pretty cupcake… the surface of the moon comes to mind.
The cupcake is dry, although, a light and airy texture, and is a very bland tasting cupcake! There’s no flavor (is flour a flavor?), unless you dip the cupcake into maple syrup as I did. But who’s going to serve a cupcake with a dipping syrup? Maybe the cupcake tastes more flavorful topped with frosting.
I was very disappointed with this recipe. I will still try the frosting at some point… am always looking for a good frosting recipe along the way.
cupcakelab rating: the ugly