For those not in the know, (like me, until a few weeks ago) Iron Cupcake is a serious bake-off held once a month. Very professional bakers participate (go check out some of the photos - pure food porn!) and come up with incredible creations. And then people like me try and tag along for the ride - hey, if nothing else, at least it gives me an excuse to eat cupcakes!!! They also have some very generous prizes:
- The Demy™ by Key Ingredient
- Hello, Cupcake by Karen Tack & Alan Richardson
- Bella Cupcake Couture
- Cupcake Stackers by Gourmac
- The Cake Mix Doctor Returns! by Anne Byrne
- Beautiful Baking Liners by Vestli House
- Sweet Cuppin' Cakes Bakery & Cupcakey Supply
But then it hit me. When we were growing up, the best winter warm up breakfast in the world was pancakes - specifically, brown sugar cinnamon pancakes with butter and maple syrup. Not being able to eat wheat has made me miss out on this treat as of late: but combining these flavours into a gluten free cupcake - now that is the very definition of awesome!
These have been adapted from this recipe.
Pancake Cupcakes - Cinnamon Brown Sugar Cupcakes with Maple Buttercream
You will need
3/4 cup gluten free self-rising flour
3/4 cup gluten free all-purpose flour*
125 g butter, softened
1 cup brown sugar
2 large eggs, at room temperature
1/2 cup milk
1 tsp powdered cinnamon
*if using non-gf flour, only 5/8 cup is required.
2 Tbsp maple syrup
2 Tbsp milk
2 cups icing sugar
125 g butter
cupcake tin plus patty pans
measuring cup + spoons
Preheat oven to 180 degrees C.
Line 12-cup muffin tin with cupcake papers.
In a small bowl, combine the flours and cinnamon. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
(There were 12 originally... but I ate one.... totally worth it though!)
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- To make icing:
- Mix the maple syrup and milk together. Cream the butter and slowly add the sugar (half a cup at a time) while continuously mixing. Alternate adding the sugar with the milk mixture. Cream until the icing is thick enough to spread. (The recipe says you might need more - but this stuff is seriously sweet as it is!)
I found the icing to be a bit on the rich side - next time, I reckon I'll do a cream cheese/sour cream type icing - nice bit of contrast (especially when it's nice and warm out of the oven....mmmm). But I was incredibly pleased with how these turned out! Normally, gluten free stuff is all crumbly - but these are light and fluffy and delicious! (I was going to share them with some people at work... but I'm not so sure about that now lol!)
(You can even see the bubbles!!!)