While waiting for jury duty to get underway this morning, the verbally inclined lady in the seat behind me moaned ‘nothing is worse than coming to jury duty the morning after your team wins the Super Bowl’. Don’t worry, I held it together and didn’t get thrown out for contempt of court. But you know what? We aren’t going to talk about the outcome of the game. Hey lady, you know what’s worse than coming to jury duty the morning after your team wins the damn Super Bowl? Coming to jury duty the morning after you didn’t have Fried Chicken Waffle Cupcakes.
Maple Syrup Filled Buttermilk Cupcakes with Maple Icing and Fried Chicken Waffles
From Formal Fringe
Yes I went there. And as she so adequately describes them: “If you’re drooling right now, you must have spent some time in your life below the Mason-Dixon line.”
For the buttermilk cakes:
- 3 cups cake flour
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- 2 ¼ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter, room temperature
- 2 ¼ cups sugar
- 5 large whole eggs plus 3 egg yolks, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup maple syrup (to fill)
- Preheat oven to 350°F. Line two cupcake pans with 24 cupcake liners.
- Sift or whisk together both flours, baking soda, baking power and salt.
- With an electric mixer on medium-high speed, cream together the butter and sugar until the mixture is pale and fluffy. Reduce the speed to medium and add the whole eggs one at a time, mixing well after each addition. Add the egg yolks and beat until thoroughly combined.
- Reduce speed to low and add the flour mixture in three parts, alternating with two additions of buttermilk. Be sure to mix well after each addition. Beat in the vanilla extract last.
- Pour the batter into liners, filling each cup about three-quarters of the way up.
- Bake for 20 minutes, or until they pass the toothpick test. Lift them out onto wire racks to cool.
- With a food injector, inject roughly one teaspoon of maple syrup into the center of each cooled cupcake.
For the maple syrup frosting topping:
- 8 tablespoons (1 stick) unsalted butter, softened
- ½ cup maple syrup
- 6 cups powdered sugar
- 24 Belgian waffle pieces (about 1 full waffle, 4 waffle squares)
- 24 chicken nuggets (I used Popeyes, because Chick-fil-A hates football)
- maple syrup to drizzle
- In a small bowl, beat together the butter and syrup until blended. Gradually beat in the powdered sugar until the frosting is smooth. If the frosting is too thick, add just enough maple syrup or milk to thin out the consistency.
- Ice and decorate the cupcakes by piping a ring of frosting onto each. With a toothpick or wooden pick, skewer a chicken nugget and waffle piece together, then slide the pick into the top of the cupcake. Drizzle the top with a bit of maple syrup.
I put the challenge out there to out-do the culinary explosion that was last year’s Super Bowl, and I think we did quite well. On my part, the bacon-salted caramel brownies still win, but these were fun.
Other highlights? Eric made two rounds of my FAVORITE EVER Russian Cheese bread, one for me and one for everybody else. Have a look:
Angela brought the bacon this year, with these bacon-wrapped dates stuffed with cheese and topped with some sort of hot pepper jelly. O.M.G. these are fabulous. But really, the only things that compliment each other better than the textures were the flavors. I might be visiting Toronto soon.
Okay, enough food. I’m drooling.