Chicken and Waffle Cupcakes

October 10, 2012 by Kenmore


preparation time
0 mins

cook time




1.25 cup all-purpose flour

0.5 teaspoons cinnamon

0.25 teaspoons salt

0.25 teaspoons baking soda

0.75 teaspoons baking powder

1 egg

0.5 cup sugar

0.5 cup unsweetened applesauce

1 teaspoons vanilla extract

3 tablespoons pure maple syrup

0.25 cup vegetable oil

0.25 cup buttermilk

8 tablespoons butter room temperature (frosting)

0.5 pounds powdered sugar (frosting)

1 teaspoons vanilla extract (frosting)

3 tablespoons maple syrup (frosting)

1 salt (frosting)

12 pieces of fried chicken small nuggets

1 waffle cut into 12 pieces


Cupcake Directions

Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. In a medium sized bowl, combine dry ingredients (flour, cinnamon, salt, baking soda, and baking powder). Set aside. In stand mixer, beat eggs, sugar, applesauce, vanilla extract, maple syrup and vegetable oil. With the mixer on low, alternate dry ingredients and buttermilk, until fully combined. Fill cupcake liners 3/4 full and bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Cool on cooling rack before frosting.

Buttercream Frosting Directions

Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and pure maple syrup and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more maple syrup. For thicker frosting you can gradually add in a little more sugar. Pipe buttercream onto cooled cupcake. Skewer a piece of waffle and fried chicken with a toothpick and stick on top of buttercream. Before serving, drizzle maple syrup on top!


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