Thursday, July 16, 2009

I've been MIA...let's make cupcakes!

(not the actual cupcake that I'm making, just some random and pretty cupcake picture found on the internet)

Sorry for the absence...I've been sick. Actually I still am but I'm sick of it and I'm done with it. I've given my body orders that it will be all better when I wake up tomorrow and I expect it will obey (ya...probably as well as my 2 year old does!).

Regardless, I am telling myself and all of you that I'm back on my feet tomorrow. No more laying in bed, having Jeremy do everything around the house and getting lots of reading done (wait! Am I crazy? Am I sure I want to be all better tomorrow????) Ya, I'm ready. I'm going crazy and I'm bored out of my FREAKING mind. I'm making myself crazy so it's back to the norm around here starting first thing tomorrow.

To celebrate my return to the living and productive, Em and I are going to make these yummy Pancake cupcakes (don't worry, I'm not contagious...). It's one of many recipes I discovered while watching tv all day sick in bed. I hope they are good!

If you want to join us, let's make Pancake Cupcakes together! Here's the recipe:


Prepared by Lyndsey Fagerlund

http://www.kitchendoughdough.com/
(adapted from America’s Test Kitchen Pancake recipe)


Ingredients:
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!

2 comments:

Chiemi said...

Mmmm those sound great!

Amy said...

Yummy! Sounds like a good reason to eat cupcakes for breakfast!