Happy Mother’s Day! What better way to show how much you love her by making this cinnamon swirl pancakes to celebrate her day. Watch and learn how Ben, from Sorted, combines cinnamon bun with fluffy American-style pancake. Your mom will think you slaved all morning to prepare this amazing pancakes.

Cinnamon Swirl Pancakes
Makes 12 pancakes

75 g salted butter
75 g dark brown sugar
1 teaspoon ground cinnamon
150 g Self Rising Flour
1 teaspoon baking powder
150 ml buttermilk
Pinch of salt
Knob of butter to cook
Fresh berries to serve

*** For directions watch the video.

Want more Mother’s Day recipes? Try these…

cinnamon swirl pancakes
Chocolate-Pecan Pancakes
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Baked French Toast


“Whether you want to butter up your teacher, keep the doctor away, or tempt Adam, our apples do the trick. The cupcakes are topped with doughnuts coated in red frosting, rolled in red sugar, and adorned with Tootsie Roll stems and fruit-chew leaves. The tines of a fork make the impression of a bite, which is then coated in white frosting. The seeds are candy-coated sunflower seeds.” – Karen Tack

Hello, Cupcake!

An Apple for the Teacher Cupcakes
Makes 1 basket: 7 apple cupcakes

7 vanilla cupcakes baked in red paper liners
7 mini plain or chocolate-covered doughnuts
1 (16 ounce) can vanilla frosting, divided use
4 chocolate chews (Tootsie Rolls)
4 green fruit chews (Jolly Rancher, Tootsie Fruit Rolls)
1 cup red decorating sugar
Red food coloring (use paste food coloring for a darker red)
3 black candy-coated chocolate-covered sunflower seeds (Sunny Seed Drops)

Cut 1/2-inch from the bottom of each mini doughnut with a serrated knife and discard bottom piece. Set aside.

Spread some of the vanilla frosting on the cupcakes and place a mini doughnut piece, cut side down, on top of each. Place the cupcakes in the freezer for 10 minutes, until slightly frozen.

For the stems, cut the unwrapped chocolate chews in half lengthwise on the diagonal and shape into stems. Set aside.

For the leaves, roll out the green fruit chews 1/8 inch thick, then cut into ten 1 1/2-by-3/4-inch leaf shapes. Make a crease down the center of each leaf with the back of a paring knife and pinch one end of each leaf.

Place the red sugar in a medium shallow bowl. Spoon 1 tablespoon of the vanilla frosting into a small ziplock bag, press out the excess air, and seal. Tint the remaining vanilla frosting in the can red with the food coloring.

Working on 1 cupcake at a time, spread some of the red frosting on the top and sides of the doughnut and cupcake to fill in the gaps and lightly coat, making the doughnut look like the top of an apple. Roll the frosted cupcake in the red sugar to coat. Repeat with the remaining cupcakes.

To create a bite from the apple, carefully remove a 1 1/2-inch-diameter divot from the top of 1 of the sugar-coated doughnuts, using fork tines or a paring knife. Snip a small (1/8-inch) corner from the bag with the vanilla frosting and pipe a thin layer of frosting to cover the exposed area inside the divot. Spread lightly with the back of a small spoon to smooth. For the apple seeds, arrange the sunflower seeds, pointed ends toward the center.

Insert the chocolate-chew stems with the green fruit-chew leaves at the top of the apple cupcakes. Arrange the cupcakes in a basket, if desired.

Adapted from the book Hello, Cupcake! by Karen Tack and Alan Richardson. Copyright © 2008 by Karen Tack and Alan Richardson. Reprinted by permission of Houghton Mifflin Company. All rights reserved.

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HAPPY CINCO DE MAYO! When it comes to Mexican Cuisine, Rick Bayless is one of my go to resource when it comes to Mexican Cuisine. Watch and learn how Rick makes coffee tres leches cake “Oaxaqueno” style. Tres leches is a traditional Mexican cake, which means “three milks” cake, because the cake is soaked in three different types of milk. Rick infused the coffee, Mexican vanilla, and Mexican cinnamon in the tres leches. Mexican vanilla extract are often described as “creamy, woody, spicy, and sweet.” Beware of Mexican vanilla extract that contains coumarin, a toxic substance with potential toxic side effects — banned in the United States, so don’t be tempted to pick up bargains from south of the border. Mexican cinnamon is delicate and lighter in color, with a sweet, mild flavor with a faint note of citrus.

Coffee Tres Leches Cake
Makes 6 servings

You’ll need: One 6 Cup King-size Muffin Pan lined with muffin papers.

For the cake:
1 cup all-purpose flour
3/4 cup granulated sugar
1-1/2 teaspoons baking powder
4 eggs, at room temperature
1/4 cup vegetable oil
1/4 teaspoon vanilla extract, preferably Mexican
1/2 teaspoon cream of tartar

For the three milks, meringue and garnish:
1 cup heavy cream
One 14-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
1/2 cup freshly brewed espresso or strongly brewed coffee
1 teaspoon vanilla extract preferably Mexican vanilla
1/4 teaspoon cinnamon, preferably freshly ground Mexican canela>
1 cup granulated sugar
5 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 cup shaved Mexican chocolate

 For directions watch the video.

Want more Cinco de Mayo dessert recipes? Try these…

Churros Cupcakes
Tres Leches Cake
Beachside Coconut Flan