When the passion strikes

Ever have those days when your passion for cooking fills you and you want to tackle everything? Well that was my day yesterday. I have been thinking since the addition of a local cupcake shop here in Perry called Cora Cupcakes, what can I make different than the norm. I pondered how they make a fruity pepples cupcake and other breakfast or cereal cupcakes, I wanted to think of some other way (than the obvious coffee cake type) to have a breakfast item as a cupcake. Though not extreme like their recent concoction of buttermilk maple cupcake with maple frosting & a candied bacon slice on top, I wanted to do a Bisquick cupcake -homage to pancakes and a maple frosting (like maple syrup). I managed to find an old recipe for cupcakes made from Bisquick and let me tell you they are very yummy.

I used the double pan method to ensure they came out moist and the results were golden and moist! Then I made a maple butter glaze type "frosting" to keep it simple for my first time experiment by using:
2 Cups powder sugar
1/4 cup margarine, softened
2 tbs milk
1 tbs heavy cream
1/2 tsp maple extract
Which I had to refrigerate to get it to a spreadable consistency, only to find it was still a bit difficult to control with a frosting spatula, but the end result is finger licking good.

 

I once again treated my garbage men to my pancake cupcakes and they in turn brought my garbage can all the way back to the barn; I do appreciate their hard work! I wasn't able to try any last night as I had to fast for a doctor appointment today for a new medical study.

 

The Bisquick recipe was from the 1930's and is tasty. I made only one minor change to the original recipe; instead of 1 cup of sugar I used 1/2 cup white sugar and 1/2 cup packed light brown sugar. 

Loaf Cake or Cup Cakes

2 cups Bisquick
1 cup sugar
2 eggs
1 cup top milk
2 tablespoons butter
1 tsp. vanilla

Combine Bisquick and sugar. Add top milk, well beaten eggs, melted butter, and vanilla. Beat to smooth up batter. Pour quickly into greased and floured 8 inch square pan, or muffin cups. Bake square cake 30 minutes, or cupcakes 20 minutes in a moderately hot oven 400 F.