Pancake Cupcakes with Maple Bacon Buttercream Frosting
After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!
Ingredient
- ½ cup white sugar
- ⅓ cup vegetable shortening
- 1 cup pancake mix (such as Aunt Jemima® Original)
- 1 cup cake flour
- 2 teaspoons baking powder
- 1 cup buttermilk
- 1 egg
- 1 cup unsalted butter
- 3 cups powdered sugar
- ¼ cup pure maple syrup
- ¼ cup finely chopped cooked bacon
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Direction
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
- Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
- Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
- Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
- Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.
