One of my very very favorite Utah Cupcake Enthusiasts was on Good Things Utah today! I’m freaking out because there is no video up on the GTU site as of this moment. I’m hoping they’ll post one soon. (I forgot to set my DVR..boo!) In the meantime check out the recipe below…and visit the GTU site and Lyndsey’s blog, Kitchen Doughdough.
(adapted from America’s Test Kitchen Pancake recipe)
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 cups buttermilk
Preheat oven to 400 degrees. Prepare cupcake pan by spraying with non-stick cooking spray.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk.
Push the dry ingredients to the side of the bowl, leaving a hole in the middle. Pour the buttermilk mixture into the center and whisk slowly until buttermilk mixture is just mixed in. Don’t overmix; there should be a few small flour streaks in the batter.
Your batter is done…now just put about 1/3 cup in each cup of your pan. Put the pan in the oven and bake 10-20 minutes on 400 degrees. You’ll be able to tell they are done when a toothpick comes out with a few small crumbs attached, just like cupcakes!
If you can’t get enough maple syrup, then poke holes with a wooden skewer right when the cupcakes come out of the oven. Drizzle the syrup in the holes to complete the pancake cupcake!
Maple Syrup Whipped Buttercream Frosting
- 1/2 cup heavy whipped cream
- 1 cup softened butter
- 1 teaspoon vanilla
- 4 cups powdered sugar
- About 2 T maple syrup
Whip the cream until soft peaks form. Beat the butter until smooth in a separate bowl. Add the whipped cream and vanilla to the butter. Slowly beat in the powdered sugar. Add maple syrup to taste!