Waffle "Whoops!" Cupcakes (for Mystery Box Cupcake Challenge #3)

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I saw this Mystery Box Cupcake Challenge and racked my brain for cupcake-able memories. The first thing I thought of was the birthday cake that my mom made each year, but that seemed too boring (it's made with a chocolate cake mix and a simple chocolate glaze and I wanted to be more creative than that). So I began racking my brain to think of other food-related childhood memories, and I thought of the waffles that my dad made almost every Sunday when I was growing up. Then I remembered one of my favorite memories...

My mother, who is equally if not more of an insomniac than I am, is also even more addicted to caffeine than I am. Before her morning coffee, she is unable to function properly. Literally unable to function properly, as we discovered a few times...
One fine Sunday morning, we were just sitting down to our delicious waffle breakfast, with real Vermont maple syrup (yummm). My brother and I were still quite little, so our parents would help us with pouring and other such tasks. My brother asked my mom to pour some maple syrup onto his waffle for him. My mom, still woozy before drinking her coffee, proceeded to pick up her full coffee cup and pour it onto my brother's waffle! We laughed and laughed, and retold this story every chance we had. It was especially funny after similar incidents occurred a few more times, such as the time she poured orange juice into her coffee instead of milk.

I knew that I had to find a way to make this story into a cupcake. I desperately searched the internet for waffle cupcakes, and discovered that someone had actually made them before! Thus the Waffle "Whoops!" Cupcakes were born.

Waffle “Whoops!” Cupcakes

Waffle Cupcakes (adapted from http://www.bakerella.com/mini-maple-pancake-muffins/)

2/3 cup milk

2 tsp. lemon juice

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter

• Preheat oven to 350 degrees.
• Measure 2/3 cup milk, add lemon juice, and set aside for at least 10 minutes.
• Meanwhile, combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
• In another bowl, stir milk mixture, egg, and maple syrup until just combined.
• Pour wet ingredients through a fine sieve into dry ingredients, add melted butter, and stir with a spoon until combined.
• Pour into 6 normal-sized cupcake cups and 6 mini cupcake cups. Bake minis for 8-9 minutes, larger cupcakes for 15-18 minutes. Cool in tins for about 5 minutes, then remove to a wire rack to cool.

Maple Frosting (adapted from http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222646)

3 tablespoons pure maple syrup

2 tablespoons butter or stick margarine, softened

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1 1/4 cups powdered sugar

• Beat first four ingredients at medium speed 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat).

Coffee Syrup (adapted from http://homecooking.about.com/od/beveragerecipes/r/blbev12.htm)

1 cup sugar

1 cup strong brewed coffee

2-3 Tbsp. brown sugar

• Combine sugars and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for at least 3 minutes, stirring often. Let cool.

Stabilized Whipped Cream

1/2 cup heavy whipping cream

1/4 cup confectioner’s sugar

• Beat cream for 1 minute. Sift confectioner’s sugar into the bowl, and continue to beat until thick. If not using immediately, store in the refrigerator.

To Assemble:

1. Take one mini-cupcake and place it in a preheated waffle iron. Close the lid for about 30 seconds, or until mini-cupcake is waffle-shaped and lightly browned. Repeat with each other mini-cupcake. Set them aside to cool to room temperature.* 

 

2. Spread a layer of maple frosting on the top of each large cupcake. 

 

3. Pipe or dollop whipped cream on top of the frosting, and place one waffled mini-cupcake on top of the whipped cream. 

 

4. Drizzle (or pour!) coffee syrup on top. 

 

5. Eat for breakfast, afternoon tea, a coffee break, dessert, or immediately if you just can't wait to taste that waffle-y goodness!

*credit to Cupcake Project for this idea!


For more information on Mystery Box, click here.

The winner of September’s Mystery Box Cupcake Challenge will receive prizes from:

• Bake It Pretty; a $5 electronic gift card
• Bakerella; an autographed copy of her new book Cake Pops
• Beanilla; 2 each of 4 special vanilla beans
• Hello Hanna; a pack of Sweet Stands cupcake stands
• Miss Kitty Creations; a handmade cupcake charm of your choice
• Sweet Cuppin Cakes; a prize pack worth $25
• Tundra Books; a selection 3 very sweet children’s books

Thank you to all our prize sponsors!