Blueberry Pancake Cupcakes

Happy Pancake Day everyone! I mean, its the most important day of the month today, right?

And I know that I know there are some people out there who aren’t totally pancake crazy (weirdos.. I joke) but if that’s the case or not, I thought this would be the perfect opportunity to share a recipe I’ve been sitting on for a little while now: my blueberry pancake cupcakes!

For the cupcakes, you’ll need 125g butter, 125g caster sugar, 2 eggs, 125g self raising flour, 1 tsp vanilla extract and 1/2 tsp cinnamon (optional), plus a handful of blueberries – you can decide how blueberry crazy you want to be! Oh, and preheat your oven to 190C

  • Cream together the butter and sugar, then whisk in the egg.
  • Add the vanilla extract, then sift together the flour and cinnamon and mix well.
  • Line a cupcake tray with 12 cases, and drop a couple of blueberries into the bottom of each case, then add your remaining blueberries to the cake mix and whisk a little more so that they break up and release some of their yumminess into the mix.
  • Bake for 12-15 mins, then remove and allow to cool

While your cupcakes are baking, you can start on the fun task of making the (optional) tiny pancake toppers for the cupcakes, because these will also need a chance to cool before you compile your cupcakes at the end. This really calls for a classic American style pancake, and if you have your own favourite recipe then you can go ahead and whip that up, or this is the recipe that I use (you may want to make a half batch though!):

  • Sift together 135g plain flour with 1 tsp baking powder, 1/2 tsp salt and 2 tbsp caster sugar.
  • Separately whisk up 130ml milk with an egg and 2 tbsp melted butter, then pour into the flour mixture and whisk well until completely smooth.
  • Then you can go ahead and fry up your pancakes on a hob set at a medium heat – you can judge when its time to flip when little bubbles start to form on the top!

I tend to make a bunch of big pancakes, then use a cookie cutter to get them down to cupcake size, but if you have the patience to make a bunch of teeny tiny cupcakes then I’m all for that too! Pop these to one side, and make the buttercream:

  • Whisk together 175g caster sugar with 500g icing sugar until smooth
  • Optional: add 2 tbsp maple syrup and combine well – you may need to give your icing a chance to chill in the fridge before piping

Once everything is ready, get building! Pipe or spoon a good helping of buttercream onto each cupcake, top with a pancake and drizzle a little golden or maple syrup over the top and enjoy! If you’re making these in advance, don’t add the pancake until right before you serve, otherwise it can dry out a little bit, but the cupcakes themselves will store in a sealed container for up to a week!

You can thank me later!

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