If you like pancakes with maple syrup and a side of bacon, this recipe is definitely for you! Pancakes, maple syrup, and bacon are combined in one cupcake. This cupcake is combination of sweet and salty. The maple frosting brings out the sweetness and the bacon balances the cupcake with saltiness. It can’t get better than this!
1 cup of Original Bisquick pancake mix
1/3 cup of white sugar
1 teaspoon baking powder
1/2 cup whole milk, room temperature
1 1/2 teaspoons vinegar or lemon juice
1 egg, room temperature
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mix-in; chocolate chips, blueberries, nuts, chopped bacon, etc. (optional)
*Sub 1 cup flour, mixed with 1/2 teaspoon baking soda and 1/4 teaspoon salt
Maple Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
3-4 cups powdered sugar, sifted
3-5 tablespoons heavy whipping cream (sub half and half or milk if necessary)
1/2 teaspoons maple extract (found in the baking aisle of the grocery store) OR about 3T pure maple syrup
1/4 teaspoon salt
Bacon & maple syrup for garnish
Directions: Preheat oven to 350 degrees F. Line cupcake/muffin pan with baking cups. Combine pancake mix, sugar and baking powder in a small bowl. Lightly whisk milk, vinegar, egg, butter and vanilla in measuring cup. Combine the wet ingredients with the dry mix and gently whisk until just incorporated (it is ok if a few lumps remain). If desired, fold your favorite pancake mix into the batter. Distribute batter between the baking cups, filling them 1/2-2/3 full. Bake 13-16 minutes or until pancake cupcakes are puffy and a toothpick comes out cean.
Prepare Frosting: With an electric mixer, beat butter until smooth on medium speed. Slowly add powdered sugar until fully incorporated and creamy. Add maple and cream/milk. Beat on medium speed about 3 minutes until light and fluffy, adding more powdered sugar or milk until desired consistency is reached. Garnish cupcakes with a piece of bacon and drizzle with maple syrup.
Voila, cupcakes for breakfast!