Recipe courtesy of Olivia O'Neal
Show: Cupcake Wars
Waffle King
Total:
1 hr 45 min
(plus cooling time)
Active:
1 hr 25 min
Yield:
24 cupcakes
Level:
Intermediate
Total:
1 hr 45 min
(plus cooling time)
Active:
1 hr 25 min
Yield:
24 cupcakes
Level:
Intermediate
Total:
1 hr 45 min
(plus cooling time)
Active:
1 hr 25 min
Yield:
24 cupcakes
Level:
Intermediate

Ingredients

  • 2 1/2 cups cake flour
  • 3/4 cup all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1/2 cup sour cream
  • 4 eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Razzleberry Filling, recipe follows
  • Vanilla Cream Cheese Frosting, recipe follows
  • Waffles, recipe follows
  • Maple syrup, for drizzling
Razzleberry Filling:
  • 1/2 cup blackberries
  • 1/2 cup raspberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
Vanilla Cream Cheese Frosting:
  • 1 cup cream cheese
  • 2 sticks unsalted butter
  • 5 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
Waffles:
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup oil
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • Pan spray

Directions

Special equipment: waffle iron

Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners.

In the bowl of a stand mixer with a paddle attachment, combine the flours, granulated sugar, baking powder and salt. Add in the butter and sour cream, and combine until the mixture is coarse and crumbly.

In a pitcher, combine the milk, vanilla extract and eggs, and whisk until combined. Slowly add the ingredients in the pitcher into the butter-flour mixture, mixing until combined.

Fill cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting.

Fill the cupcakes with Razzleberry Filling. Top with Vanilla Cream Cheese Frosting and a waffle piece. Drizzle with maple syrup.

Razzleberry Filling:

Combine the berries, granulated sugar and cornstarch in a small pot and bring to a simmer over medium heat while whisking to break up the fruit. As soon as the mixture begins to simmer, remove from the heat and refrigerate immediately to cool.

Vanilla Cream Cheese Frosting:

In a stand mixer with the paddle attachment, whip the butter and cream cheese until fully combined. Slowly add in the powdered sugar and heavy whipping cream. Beat until light and fluffy. Add in the vanilla extract and stir until incorporated.

Waffles:

Preheat a waffle iron. In a glass bowl, beat the egg until fluffy. Add in the milk, oil and vanilla extract. Slowly add in the flour, granulated sugar, baking powder and salt. Spray the waffle iron with pan spray, and cook the waffles in batches until golden. When cool, break into squares.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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