A little while back we were challenged with a birthday blueberry cook-off by a friend of ours who was celebrating a milestone birthday. The Challenge: everyone was to bring something made with blueberries, since they are his favorite!
We immediately thought this was our chance to try a new Breakfast Series item we have been wanting to make. The cupcake rendition of blueberry pancakes.
As a base we used the cake recipe from another Breakfast Series cupcake we made a while back – My Morning Waffle Cupcakes – but changed it a little so the cake would be closer to a pancake texture than a fluffy and crisp waffle. Then we cored and filled the cupcakes with a blueberry preserve (we used our favorite from the store but it is easy enough to make if you are interested, or if it is hard to find in your area) and topped them with our Maple Buttercream Frosting.
For decoration we whipped up a small batch of pancakes and made tiny pancakes to top them with, using a tablespoon measure to keep them somewhat consistent. Of course no blueberry pancake cupcake would be complete without some fresh blueberries and a drizzling of maple syrup.
- 3 cups cake flour
- ¾ teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1½ cups sugar
- 3 large whole eggs plus 2 egg yolks, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon maple extract/flavoring
- 1 cup buttermilk, room temperature
- Preheat oven to 350°F and prepare cupcake pans with liners.
- Sift together flour, baking soda, baking powder and salt and set aside.
- Beat butter with paddle attachment of mixer until smooth, add sugar and beat until fluffy.
- Add whole eggs one at a time, followed by the egg yolks.
- Mix in extracts until combined.
- Alternate adding the dry ingredients and the buttermilk until just combined.
- Fill 24 cupcake liners to ½ full and bake for 20 minutes or until toothpick comes out clean.
- Cool completely.