Breakfast for Dessert – Blueberry Pancake Cupcakes with Maple Frosting

Whats breakfast without bacon?

So Friday night I decided to make these cupcakes. Why?  Just because… just because I wanted to eat something DELICIOUS.  Hiiii ooooh.  I’ll be here all week.

Anyway, I found an awesome recipe for blueberry pancake cupcakes here (http://www.yourcupofcake.com/2011/08/blueberry-pancake-cupcakes.html) and I felt like I must have them in my mouf.  So, since I’m not a from-scratch-er I figured that a butter pecan cake mix base would be delicious and taste like a pancake.  I also decided that her recipe was missing bacon.  Because really, any recipe where ‘bacon’ isn’t an ingredient is missing bacon.  Bacon 4 Lyfe!  In retrospect I would have cut down a bit on the cream soda and added a bit of sour cream to the cake mix.  It tasted like breakfast but not as much like a pancake as I wanted it to.

Cupcakes:

1 box butter pecan cake mix

12 oz diet cream soda

1 cup frozen blueberries

Frosting:

1.5 tsp imitation maple extract/flavoring whatever you want to call it

4 oz cream cheese

1 cup butter

3 – 4 cups powdered sugar

Bacon and cinnamon and sugar for garnish

Makes: 24 cupcakes, your belly happy

Defrost and rinse your blueberries.  They don’t have to be room temperature but they shouldn’t be frozen.

Preheat the oven to 350 degrees.  Or you could be like me and have  your oven already warm from baking bacon.  I have never baked bacon before… its like a miracle.  It came out so super crispy and amazing.  This was life changing for me.  You will also want to line your cupcake tins

Combine diet soda and cake mix until it resembles batter.  It should actually be batter, and not just a resemblance.   Fold in your blueberries.  Fill liners and bake for 15 – 17 minutes.  You also have to accept that the blueberries are going to sink while baking.  Just try to be as zen about it as possible.  Pretend you did it on purpose.  Whatever you have to do to get through it.

While the cupcakes are baking make your frosting.  Whip the maple flavor, butter, and cream cheese until fluffy – FLUFFY G*D DAMMIT!! Then stir in your powdered sugar. If necessary you can thin it with a little bit of water.  Like, a tsp at a time.  Don’t dump a bunch in or your icing will be like New Orleans after those levvies broke.  Too soon?  Sorry.

When the cupcakes are cool pipe on your frosting and sprinkle with some cinnamon and sugar.  Really, the cinnamon and sugar are optional but I really recommend that you do it. It makes it extra breakfasty.  You can also stick some bacon on it if you’re down with breakfast meat in your dessert.  We are at my house, so we baconed the hell out of them.  Worth it!

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