Easy Pancake Mix Cupcakes
Whip Up Fluffy Cupcakes Effortlessly with Pancake Mix!
Separating egg whites and yolks, then whipping the whites into a stiff meringue to fold into the batter creates incredibly fluffy and tender cupcakes. It’s the secret to achieving a light, airy texture akin to chiffon cake! If you prefer a delicate, melt-in-your-mouth feel over a denser muffin texture, don’t skip the step of gently folding in the meringue. As children’s tastes evolve, our baking adventures often change too. Instead of meticulously preparing various baking ingredients and following complex steps, this recipe simplifies things by using the versatile pancake mix. It dramatically cuts down on preparation and process, making it wonderfully easy to bake delicious cupcakes.
Cupcake Ingredients
- 3 large eggs (separated into whites and yolks)
- 1 Tbsp sugar (for meringue)
- 1.5 cups pancake mix (about 150g)
- 0.5 cup milk (about 120ml)
- A few raspberries or your favorite berries (for garnish)
- Syrup (for drizzling)
Cooking Instructions
Step 1
Start by preparing your 3 large eggs. Crack them into a large bowl. To separate the yolks from the whites without breaking the yolks, carefully use a spoon to scoop out each yolk and transfer it to a separate small bowl. Place the egg whites into a clean, large mixing bowl. Be very careful here; even a tiny bit of yolk can prevent the egg whites from whipping up properly into a meringue.
Step 2
Add 1 tablespoon of sugar to the egg whites in the clean bowl. Using an electric mixer or a whisk, beat the egg whites until stiff peaks form. This means when you lift the whisk, the peaks stand straight up without drooping. A firm meringue is key to achieving fluffy cupcakes!
Step 3
In the separate bowl, lightly beat the egg yolks. Then, add 1.5 cups of pancake mix and stir gently with a spatula or whisk until just combined. Don’t overmix; overmixing can lead to tough cupcakes.
Step 4
Pour in 0.5 cup of milk and mix until the batter is smooth and lump-free. Again, avoid overmixing.
Step 5
Now it’s time to incorporate the meringue for that delightful fluffiness. Add about one-third of your prepared meringue to the yolk batter. Using a spatula, gently fold it in by scooping from the bottom of the bowl and lifting it over the top. The goal is to incorporate the meringue without deflating its airy volume as much as possible.
Step 6
Continue adding the remaining meringue in 2 to 3 additions, folding gently after each addition. Folding in stages helps maintain the meringue’s airiness while ensuring the batter is evenly mixed. (Tip: For added flavor and texture, consider folding in chocolate chips, chopped nuts, or banana slices at this stage. Today, we’re keeping it simple without these additions.)
Step 7
Fill your muffin cups about 70% full with the cupcake batter, leaving some room for them to rise. Decorate the top of each cupcake with a few raspberries or your chosen berries. Bake in a preheated oven at 160°C (320°F) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. For an extra touch of sweetness, drizzle a little syrup over the warm cupcakes before serving!
