Maple Syrup & Coffee Pancake Cupcakes

After a bit of a foodie week last week, I have high hopes for the same again this week. Tomorrow is Shrove Tuesday after all...if you needed an excuse.

On Wednesday I met up with some fellow food writers at Caravan in Kings Cross. We met this time last year on a food writing course at Leith's. Although, it really doesn't feel like a whole year has past since I actually started waffling away on my original posts were just recipes and photos.

I think we'd all agree on a pretty mixed review of Caravan. The loos are unisex, the service we had wasn't great and they have communal tables. I really don't get the concept behind communal tables, or maybe I'm just too anti social?

Otherwise, our food was impeccable. I ordered two of the small plates; quinoa and squash salad and then spiced cauliflower. I've been dreaming of the cauliflower ever since. Charred and dressed with harissa, pomegranate and yoghurt. So dreamy!
Then on Thursday, I made my first ever visit to The Breakfast Club in Soho for brunch. I was curious to see what the fuss was all about. Most Londoner's have seen their pancake paparazzi on Instagram, so I had to join them!

I enjoyed mountains of avocado piled high onto toast and topped with poached eggs and fresh chilli. Although extremely temped by the pancakes on the menu, I've promised myself another visit.

On Thursday evening, I made home made turkey burgers for Boy and I. We stacked our buns high with double patties and onion rings, and dunked our chips into burger sauce. I couldn't resist making a cherry coke float for me and a caramel milkshake for him.

We finished with a little selection of takeaway treats from my all time favourite, Bea's of Bloomsbury. Cupcakes and townies.
My food-ful week was rounded up by a Saturday visit to Lower Marsh's food market on my work lunch break. By early afternoon most stalls were empty, always a good sign. I had a little wander and a nose in the shops. Just a few minutes walk from my office, I'm so happy to have found such a brilliant food hub.

As the area has had a recent boom in supermarket chains and coffee shops it's a refreshing change to pop into Greensmith's for a flat white and walk through the market.
And so, here's this weeks bake...

Inspired Shrove Tuesday and by my visit to The Breakfast Club (and all the flat whites I consumed over the week), I've made maple syrup cupcakes with a coffee buttercream and pancake topping.

Maple syrup cupcakes, coffee buttercream and mini buttermilk pancakes
(Recipe adapted from Moonblush Baker, makes 12)

Maple syrup cupcakes:
     125g unsalted butter, softened
     140g caster sugar
     3 egg yolks  
     1 tsp almond extract
     100ml maple syrup
     90ml milk
     195g plain flour
     6g baking powder
     4g bicarbonate of soda

  • Heat the oven to 180 degrees and tine a cupcake tin with cases.
  • In a large bowl cream together the butter and sugar until light and creamy. Approximately 5 minutes
  • On a medium speed, add the egg yolks one at a time beating well after each addition.
  • Add the almond extract and beat again.
  • In a jug, mix the maple syrup and milk. Shift the flour, bicarbonate of soda and baking powder in another bowl.
  • Fold in a third of the flour mix to the butter. Followed by a third of the milk. Repeat the folding process until smooth.
  • Divide between the cupcake cases and bake for 20 minutes, until golden.
Coffee buttercream:

     150g unsalted butter, softened
     500g icing sugar
     50ml butter milk
     15ml strong coffee
  • Cream the butter until very fluffy before adding in half the icing sugar on a slow speed. Add the buttermilk and beat until smooth and creamy. Add the last of the icing sugar and the coffee and beat again until well combines.
Buttermilk pancakes:

     100g plain flour
     150g self raising flour
     2g bicarbonate of soda
     4g baking powder
     2g salt
     30g caster sugar
     2 eggs 
     150ml buttermilk
     30ml rapeseed oil
  • Sift the flour, salt, bicarbonate of soda and baking powder into a large bowl.
  • In a jug, whisk together the eggs, buttermilk, oil and sugar.
  • Pour the wet mix into the dry, and fold until just combined.
  • Heat a pan greased with a little oil and drop a few teaspoons of batter into the pan. Cook for 1-2 minutes on each side.
To assemble the cupcakes, I used my faithful Wilton 2d nozzle for the buttercream and a pecan to prop the pancakes up.

Follow on Bloglovin

Post a Comment

Note: only a member of this blog may post a comment.