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Cinnamon Pancake Cupcake Recipe

April 18, 2016 by Carolyn Bickford

cinnamon pancake cupcake
Since there is a pancake on the cupcake, does that mean I can eat it for breakfast? Why yes I can! The cupcake is also made out of pancake mix. The perfect breakfast and dessert in one. You may want to make this for your next brunch. Rachel from Baked by Rachel shares how she creates this breakfast/dessert option. Great for your next sleepover.

Click here on Baked by Rachel for the recipe and directions.

 

Here is my own fail-proof cream cheese frosting recipe

Ingredients for Basic, Fail Proof Cream Cheese Frosting

8 ounces (226 grams) full-fat cream cheese, softened
½ cup (1 stick or 113 grams) unsalted butter, softened
3 to 4 cups (360 to 480 grams) powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch of saltInstructions:

Prepare the Ingredients:

Ensure both the cream cheese and butter are at room temperature. This is crucial for achieving a smooth, lump-free frosting.
Beat the Cream Cheese and Butter:

In a large mixing bowl, using an electric mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on medium speed until creamy and well combined, about 2-3 minutes.

Add the vanilla extract and a pinch of salt to the mixture. Continue beating until incorporated.

Gradually add the sifted powdered sugar, one cup at a time, beating on low speed after each addition. This helps prevent a sugar cloud and ensures a smooth texture.
After all the sugar has been added, increase the mixer speed to medium-high and beat for an additional 1-2 minutes until the frosting is light and fluffy.

If the frosting is too thick, add a teaspoon of milk or heavy cream to reach your desired consistency. If it’s too thin, add more powdered sugar, a few tablespoons at a time.

Overbeating can incorporate too much air, making the frosting runny. Beat just until the ingredients are combined and the frosting is smooth.

For more intricate piping designs, refrigerate the frosting for about 20-30 minutes to firm it up slightly. This helps the frosting hold its shape better during application.

 

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Have you read?

How to Make Thick Yoghurt Smoothie Bowls in the Ninja Slushie Maker

A quick, creamy breakfast with fresh fruit added on top

Smoothie bowls are one of those beautiful breakfasts that feel healthy and a little indulgent at the same time. Thick, cold, creamy, and pretty enough that you almost don’t want to eat them… almost.

The Ninja Slushie Maker takes all the effort out of it.
Instead of dealing with frozen fruit bricks or blenders that complain loudly, you simply mix your yoghurt base, chill it, and let the Ninja turn it into the perfect thick smoothie-bowl texture — no ice required.

If you are like me and come addicted to these smoothie bowls then you will want to invest in these double walled bowls, this is my favorite brand and these have been great. 

Then you top it with your fresh fruit afterwards so the bowl stays thick, cold, and spoon-worthy.

It’s easy, quick, and a lovely way to start the day.

Why Yoghurt Works So Well in the Ninja Slushie Maker

Yoghurt freezes into a silky, firm slush — similar to soft-serve but healthier and lighter. Because the machine creates the icy texture itself (instead of relying on ice cubes), the mixture never becomes watery or gritty.

Just smooth, cold, creamy perfection you can decorate to your heart’s content.

The Basic Yoghurt Slush Base

Once you learn this base recipe, you can create endless flavour combinations.

Ingredients

  • 2 cups plain or Greek yoghurt, chilled 
  • ½–1 cup milk of your choice (just enough to loosen the mixture) 
  • 1–3 tablespoons honey or maple syrup (optional) 
  • 1 teaspoon vanilla extract (optional) 

Method

  1. Stir all ingredients together until smooth. 
  2. Chill the mixture in the fridge until very cold. 
  3. Pour the chilled mixture into the Ninja Slushie Maker. 
  4. Blend on the slush setting until thick, creamy, and icy. 
  5. Spoon into a bowl and add your fruit and toppings. 

This base has enough body to hold granola, berries, and nut butter without sinking.

Topping Ideas (Add These After Blending)

Fresh Fruit

  • Strawberries 
  • Blueberries 
  • Banana slices 
  • Mango 
  • Kiwi 
  • Peaches 

Crunchy Toppers

  • Granola 
  • Toasted coconut 
  • Chopped nuts 
  • Cacao nibs 

Extras

  • Honey drizzle 
  • Peanut butter 
  • Chia seeds 
  • Freeze-dried fruit crumbs 

Easy Flavour Variations

Berries & Cream Smoothie Bowl

Use vanilla yoghurt as your base. Top with raspberries, strawberries, and a sprinkle of granola.

Tropical Coconut Bowl

Add a splash of coconut milk to the base. Top with mango, pineapple, kiwi, and toasted coconut flakes.

Chocolate Yoghurt Bowl

Mix 1 tablespoon cocoa powder or chocolate protein powder into the base. Top with banana slices and a peanut-butter drizzle.

Meal-Prep Tip

Prepare the yoghurt base the night before and store it in small jars.
In the morning, just pour one jar directly into the Ninja Slushie Maker and you’ve got a thick, cold, ready-to-top breakfast in minutes.

 

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