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March 20, 2015 | Posted in:Breakfast, Dessert

Are you allowed to eat cupcakes for breakfast? I guess so, but it’s highly frowned upon. If you tell someone that you ate a cupcake for breakfast, you will probably get scolded for it. It’s the dessert label, or high sugar content, that turns people off.

Despite the sugar that exists in both pancakes (with maple syrup) and yogurt, they’re both considered to be acceptable breakfast options. I suppose the fat and sugar content isn’t as high in these two items.

What if I were to tell you that you can have your cupcake (for breakfast), and eat it, too (without being judged or berated by others)?

If you have pancake batter, a mini muffin tin, an oven, and yogurt, you have the makings of breakfast cupcakes!

 

Breakfast Cupcakes

Prep Time: 15-20 minutes

Cook Time: 17 minutes

Yield: 48 mini cupcakes

 

Ingredients

For the Pancake Batter:

Dry:

  • 1 1/2 cup sorghum flour
  • 1/4 cup teff flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp xanthan gum

Wet:

  • 1/3 cup coconut oil
  • 1 1/2 cup nondairy milk mixed with 1 tbsp apple cider vinegar (I used coconut milk, which made the mix sweet and thick)
  • 1 1/2 cup warm water

For the Yogurt “Icing”:

You may use any yogurt you’d like, but I recommend nondairy Greek yogurt (you’ll see why later).

I created my own concoction. If you’d like to use my recipe (as seen in pictures), use the following ingredients:

  • one container of nondairy Greek plain yogurt (I used the brand So Delicious)
  • 4 small strawberries
  • 2 teaspoons maple syrup
  • 1/4 teaspoon vanilla

 

Step 1: Mix your nondairy milk with the apple cider vinegar.

Guess what? You don’t need butter to create buttermilk! I love this part. It’s very science-y!

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Step 2: Add the buttermilk, oil, and warm water into a mixing bowl.

Mix!

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Step 3: Whisk the dry ingredients together.

Do this in a separate bowl.

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Step 4: Combine the wet and dry ingredients.

Slowly add your dry ingredients to your wet ingredients until full incorporated.

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Step 5: Pour the batter into the mini muffin pan.

Grease up your mini muffin pan. Use a tablespoon to scoop the batter into the mini muffin pan. Fill the cup 3/4 of the way.

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Place this in the oven at 350°F for 17 minutes. There’s a good chance that they’ll look like perfect puffballs of golden perfection when they’re done cooking.

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Step 6: Gather/create your yogurt icing.

If you just plan on plopping your yogurt on top, that’s perfectly legal! I guess all you have to do is take it out of the fridge.

If you plan on using the yogurt from the package, there are two roads you can take. To Greek, or not to Greek? That is the question.

If you want a more “glazed” cupcake (as seen in my photos), go for non-Greek yogurt. If you’re looking for the normal cupcake look, go with Greek yogurt. Here is a picture from my Instagram of an instance where Greek yogurt was used with minimal modifications:

A photo posted by Kristen (@thisvegangirl) on

That looks cool, too, right? It’s all about preference.

However, I must stress that if you plan on using the yogurt icing recipe I have provided on this page, you MUST use Greek yogurt. If you use non-Greek yogurt, the result will be way too runny. The strawberries carry water that that waters down the Greek yogurt.

For those of you using the yogurt icing recipe, place all ingredients in a blender and mix until fully incorporated. While waiting for the pancakes to finish cooking, place in the refrigerator or freezer after mixing to cool down the mixture. The pancakes might be a little warm, and we don’t want the warmness of the pancakes to melt the yogurt even more.

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Step 7: Put the icing on the cupcake!

Wait for your pancakes/cupcakes to fully cool down before placing on your icing. You don’t want the yogurt to melt even more on top due to the heat.

Use this opportunity to get creative here. You can choose the classic frosted look:

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You can dip your pancakes into a yogurt pool:

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You can even dress them up elegantly with a topping of your choice:

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This recipe allows for you to get inventive and use your imagination! If you’re on Instagram or Facebook, take a picture of your breakfast cupcakes and tag me in your post so I can see your unique result!

Connect with me!

 


Happy cooking,

thisvegangirllogo

2 Comments

  1. Vanessa @ VeganFamilyRecipes.com
    March 21, 2015

    em… cupcakes for breakfast? Yes, please! These look perfect for my morning sweet tooth. Can’t wait to try them 🙂

    • This Vegan Girl
      March 22, 2015

      Thank you! Let me know how it goes. By the way, your DIY Coconut Butter is FANTASTIC!