Juliet Sear's pancake cupcakes
With Shrove Tuesday coming up soon, Juliet Sear shares her alternative to a traditional flippable pancake with her pancake cupcakes.
Soaked in maple syrup, this delicate sponge cake is topped with frosting and adorable tiny pancakes.
Incredibly cute as well as irresistibly moreish!
Makes 9-10 cupcakes
225g self-raising flour
40g caster sugar
2 large eggs (beaten)
50g of butter (melted and cooled slightly)
220ml milk for the first mix
An extra 30-40ml milk for the reserved mini pancake batter mix
1 pinch of salt
1 tsp baking powder
Butter for frying
Slices of banana and Nutella
600g vanilla buttercream
Candied streaky bacon
1. Preheat the oven to 200C
2. Brush the cupcake cases with some of the melted butter.
3. Whisk dry ingredients together.
4. Beat eggs and butter into the larger amount of milk.
5. Mix all together and leave to stand for a few mins
6. Take out 100g of the thick batter, reserve this as we’ll loosen to make the mini pancake decorations
7. Use a jug to pour the batter into about 9-10 cupcake cases
8. Bake on 200c for about 12 mins until risen and cooked through. As soon as they are ready, take out and pierce all over the tops, then drizzle over generously with maple syrup so this soaks into the warm pancake cakes.
9. While the cakes are baking, loosen the last of the mixture and place into a squeezy bottle or a small spouted jug.
10. Preheat a non-stick frying pan with a little butter and cook the mini pancakes.
11. Decorate with frosting, pancake toppings, mini pancakes and a drizzle of maple syrup or drizzle of extra Nutella.
For the candied bacon
1. Using very thinly sliced streaky bacon, fry until crisp
2. While still in the pan drizzle with maple syrup and bubble away for 20-30 seconds.
3. Remove from pan and cool on non-stick baking paper.