Folks, shame on me!
It's been way too long since I shared a recipe with you. I hope you didn't think I was going to let National Cupcake Week go by and not have some manner of a cupcake adorn your computer screens and get your taste buds drooling.
But I am not going to jabber on about the taste, even though they were truly delicious, or the look, which to be honest is the cutest thing I have ever made in a cupcake... (Mini pancakes, HELLO!) I am just going to give you the recipe, let you make them yourself and wait for you to get back to me. I defy you not to enjoy them!
I also don't want to come across here as all loved up about this recipe, it's nothing super complicated but these have a very special little place in my baking heart! I came across a picture on Pinterest and pinned it to my cupcakes board without checking the link... When I went back it lead me to nothing but a cached image (who does that... pin properly people) so I had to make up and go along with what, I only can imagine, the original recipe called for.
This recipe makes 12-14 cupcakes.
- 125g salted butter
- 225g caster sugar
- 275g self raising flour
- 2 large eggs
- 200ml buttermilk
- 1 teaspoon baking powder
- 1 teaspoon of vanilla extract
- Cream your butter and sugar until light and fluffy and pale, I usually leave my mixer on for about 5 minutes.
- Add in an egg, one at a time until the yolks have been dispappeared.
- Dry whisk or sieve your flour and baking powder together.
- Add the vanilla to the egg/sugar/butter combination.
- Add half your dry ingredients to the butter/sugar/egg/vanilla mix and then half the buttermilk. Mix until combined and repeat. Be careful not to over mix the batter here as you want them to stay light and fluffy. The buttermilk helps with that too. Just make sure all the ingredients have been mixed together.
- Fill your cases to two thirds full and bake in a preheated oven at 350/180 or Gas mark 4.
- Bake for 20 to 25 minutes. You'll know when they are done as the tops are golden, have a slight spring in them when you gently push down on the top or a skewer inserted in the middle comes out clear!
Vanilla Buttercream Frosting:
- 225g soft, super soft unsalted butter
- 500g sifted icing sugar
- 1 teaspoon vanilla bean paste
- 60ml milk
- Beat the butter with the paddle attachment on high until it is very soft and pale. I find that if you give the butter a couple o seconds in the microwave, to when it's almost starting to melt, before you beat it, you end up with the lightest and fluffiest of frosting.
- Add in the icing sugar a few cups at a time alternating with a tablespoon of milk.
- Add the vanilla bean.
- Mix the holy moly out of it until light and fluffy.
- Decorate in one thick swirl when your cupcakes have cooled.
Buttermilk Pancakes- American style (as in not thin and crepe like)
This recipe makes about 12 medium pancakes. I used it to make 24 little ones and had plenty left over for breakfast!
- 225g plain flour
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 25g melted salted butter
- 300ml buttermilk
- 2 large eggs
To be honest I don't have a method here!
I dump all the ingredients in the bowl, melt the butter in the microwave and pour that in. I mix until all the ingredients have been combined. Pour it out into a jug and let it sit in the fridge for about 20-30 minutes before cooking.
I use real butter to fry up little tiny pancakes, transfer them to a plate and let them cool completely before putting them on a cupcake (otherwise it'll melt the buttercream!). I then just drizzle maple syrup over the top of the pancake and let it run down the side.
This is one of those baking times where you can convince yourself it's OK to eat cake for breakfast! It has a pancake on it... and everyone knows pancakes are a breakfast food!
It's cupcake craziness over on Laura's Blog so if you want more to feast your eyes on... be sure to swing by!