Maple Syrup Pancake Muffins with Rose Icing

hello my pretty yet decadent friend

Ok, how could I even resist the thought of a maple syrup pancake IN a muffin? I was snooping around the internet looking for quirky recipes when I came across this absolutely wonderful idea of putting my favourite breakfast deal into a little muffin which I can carry around with me and share the love.

It's very comforting this creation, it gives you both the syrupy feeling of a good morning and yet the kick of a good evening. It makes everything in this world seem bearable - trust me. This muffin can literally END FEUDS.

So, I highly recommend everyone to either a) bake this or b) eat this or c) find/bribe/ someone to bake this then eat this - because this muffin will make you see colours again.

See the recipe for Maple Syrup Pancake Muffins with Rose Icing after the jump.

please ignore the funny coloured mexican fabric, it's one of my many flaws in photography!

Maple Syrup Pancake Muffins with Rose Icing
makes 14 - 18 cupakes

Inspiration: Joy the Baker - Maple Syrup Pancake Muffins

i named this one mr.strangelove - because he was strange 

but i loved him anyway. (cue canned laughter)

Ingredients

For muffins:

• 7 Tablespoons unsalted butter
• 1/3 cup whole milk
• 1 large egg
• 1 large egg yolk
• 1 Tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• Any mix in you'll like - chocolate chips, blueberries, more chocolate.

For rose icing

• 2 1/2 sticks unsalted butter, at room temperature
• 5 cups confectioners' sugar
• 1 tablespoon pure vanilla extract
• 1 to 2 tablespoons milk
•  2 Teaspoons of Rose Extract / Syrup
• 2 dashes of Red Food Colouring (Optional)

 Down with the Dirty 

1. Preheat oven to 170C (or 150C if using a dark coloured pan)
2. Melt butter over heat in a small saucepan. Keep an eye on the butter, we want it to melt and the brown bits to appear. Once you see the brown bits at the sides as well as start to see the butter turn slightly brown, take it off the heat. Let it cool.
3. Using an electric mixer with the whisk attachement, whisk your eggs, egg yolk, vanilla, milk, maple syrup till incorporated. Slowly add in your cooled butter mixture.
4. Sift flour, salt, sugar and baking powder into a separate bowl. Stir to mix them all up.
5. Now, mix in the wet ingredients with the dry ones, all at once. The mix might be alittle thick, if it gets too thick to handle, add some dashes of milk.
6. Divide mixture into your muffin tray - add in your mix ins if any. I used a very embarassing amount of chocolate chips!
7. Bake them for approximately 15 - 18 minutes. A toothpick inserted in the muffin should come out clean.
8. Leave them on a cooling rack to cool.

i told you, EMBARASSING AMOUNTS of chocolate chips..

Rose Icing

swirl and twirl

1. In a big bowl, using your electric mixer, beat butter until it has a creamy consistency. 
2. Add in the sugar, a cup at a time, incorporate it with the butter.
3. Add in the vanilla, milk and rose extract.
4. Now increase your electric mixer to medium or high and beat the entire mixture till fluffy. Add milk if it becomes too dry.
5. Add your optional red food colouring for that great colour!

Finally, ice your beauties (rememebr to let them cool completely!) as much as you like and sit back, bite down and enjoy!

 uglier the better - what terrible icers say to comfort themselves.

enjoy!

Posted in: blueberries, chips, chocolate, cupcakes, easy, fast, icing, maple, muffins, pink, rose, syrup