Wednesday, December 18, 2013

Blueberry Pancake with Maple Cream Cheese

My mom made breakfast every single morning that I can remember growing up. This wasn't a granola bar or dry cereal kind of breakfast, it was eggs and bacon and pancakes. Now, I always preferred waffles to pancakes but if there was any kind of berry involved I was all for pancakes. As a kid we had mostly huckleberries but one of my favorite books when I was little was "Blueberries for Sal" so I could pretend those huckleberries were blueberries. And in my imagination I could hear those berries hitting the bottom of the bucket of the person that picked them. "Kaplink, kaplank, kaplunk". Anyway these definitely brought those memories back as I was taste testing the batter and frosting.

These cupcakes are really rich, like it's a good thing that they aren't oversized rich. The maple cream cheese frosting is delicious and the bacon is the perfect garnish. The saltiness helps cut the sweetness of the frosting and really ties the cupcake together with that breakfast for dessert taste.

Blueberry Pancake with Maple Cream Cheese Frosting
2 1/2 doz cupcakes

Cake:
1 box white cake mix
1/2 c. oil
1 c. buttermilk
3 eggs
1 T. vanilla
1 T. apple pie spice
3/4 c. sour cream
1 12 oz bag frozen blueberries

Frosting:
1 stick butter
1 8 oz cube cream cheese
1 T. maple flavoring
3-4 c. powdered sugar

Bacon for garnish

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix and apple pie spice  into a bowl and set aside.
3. In a large bowl, combine  eggs, oil, sour cream, buttermilk and vanilla extract.
4. Stir in cake mix and spices.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
6. Frosting: Beat butter and cream cheese. Add maple flavoring and slowly add in powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.
7. Pipe onto cooled cupcakes
8. Garnish with a piece of bacon.

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