These delicately sweet cakes are great for breakfast, but the kids will love them anytime!
Pancake Cupcakes
Ingredients
- 1 1/2 cups flour
- 3 teaspoons baking powder
- 1/4 cup vanilla sugar*
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 2 teaspoons vanilla
- crisp bacon bits – garnish
- maple syrup – garnish
Directions
Pre-heat oven to 350F. Line a cupcake pan with cupcake papers. Mix all the dry ingredients in a bowl. Beat on low, the egg, milk and vanilla extract. Pour batter 3/4 full into the cupcake cups and bake until golden and puffed.
Honey Butter:
Soften 1 stick butter (1/2 cup )and add 2 tablespoons good quality honey. Spoon on top of cupcakes, sprinkle with bacon bits and drizzle with maple syrup. Yum!
Blueberry Sauce
Ingredients
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1 cup orange juice
- 3/4 cup white sugar
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1/8 teaspoon ground cinnamon
Directions
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water.
Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
Remove from heat and stir in the cinnamon. Thin sauce with water if it is too thick for your liking.
*vanilla sugar: 2 cups granulated sugar and 1 vanilla bean split open. Mix both together and shake for a few days until vanilla perfumes the sugar.
