Pancake Cupcakes w Maple Buttercream and Candied Bac

By srumbel

A delicious fluffy pancake cupcake drizzled in syrup and topped with a maple spiked buttercream and garnished with candied bacon.
from tornadoughalli.com

Ingredients

• Cupcakes
• Baking Mix and ingredients called for on package to make pancakes (we used Bakers Corner brand from Aldi)
• Maple Syrup
• Candied bacon
• Maple Buttercream
• 2 sticks butter, softened
• 4 cups powdered sugar
• 1-2 tsp maple extract
• 3-4 Tbs heavy cream

Details

Preparation time 10mins
Cooking time 22mins

Preparation

Step 1

Pre-heat oven to 350.
Mix all ingredients called for on package of pancake mix as long as it is the 2 cup version.
Spray a 12 count muffin tin with cooking spray or place cupcake liners in each.
Fill each cup 2/3 full of pancake batter.
Bake for about 10-12 minutes or until cupcakes spring back and are started to turn golden.
Cool on cooling rack.
Once cool, poke holes with toothpick in tops of each cupcake and drizzle with syrup, spreading over tops and into holes. Set aside to soak.

Maple Buttercream

In large bowl beat butter until light and fluffy.
Mix in your powdered sugar until combined.
Add your maple extract and slowly mix in.
One tablespoon at a time mix in your heavy cream, adding more until you reach desired consitency.
Place buttercream in piping bag fitted with a large start tip and pipe onto cupcakes.
Top with candied bacon if desired.


Notes

The cupcake liners like to stick to the cupcakes, remove slowly or add a little cooking spray to each liner before filling with batter. You can also use without the liners and bake straight into the muffin tin sprayed with the cooking spray! The sticking a little bit did not bother us one bit!

Yields 12