For background on this project and decorating ideas, see the previous post.
As I got deeper into the project, I was pretty sure I was going to fail spectacularly. Expecting disaster means being pleased with even modest success.
Besides all of the trial and error explained in the last post, it's worth mentioning that I also dipped some of these in chocolate. They were good, but I rejected them as not cupcakey enough. Unless you're also writing a high-concept gimmick blog, that shouldn't be a problem for you, though. So consider that, too.
The frosting is lightly sweet, by frosting standards. So are the waffled cupcakes for that matter. By waffled cupcake standards.
Waffled strawberry cupcakes
Makes about ten 7-inch-diameter round waffled cupcakes
Ingredients:
- 10 tablespoons unsalted butter, softened [140 grams]
- 2 cups cake or all-purpose flour [255 grams]
- 1 cup sugar [200 grams]
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk [175 ml]
- 2 cup very finely chopped strawberries [400 grams stemmed berries]
Directions:
1. With an electric mixer, cream the butter and sugar together. Beat until light, about 3 minutes.
2. Beat in the eggs, one at a time, then the vanilla.
3. Combine the flour, baking powder and salt. Add to the egg mixture by hand, a bit at a time, alternating with milk. Stir until just smooth.
4. Fold in the strawberries.
5. Waffle until cooked, about 2 to 3 minutes, though waffling time will vary according to your waffle maker. The waffles will be quite soft when removed, but will firm up as they cool.
The waffled cupcakes can be made ahead of time and frozen. Bring back to room temperature before decorating.
Cream cheese frosting
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened [113 grams]
- 6 ounces cream cheese, room temperature [170 grams]
- 1 cup + 2 tablespoons confectioners' sugar, sifted [140 grams]
- 1/2 teaspoon vanilla extract
Directions:
1. With an electric mixer, beat butter and cream cheese on medium-high speed until fluffy, about 2 minutes.
2. Reduce the speed and add sugar in three batches. Add vanilla. Mix until smooth, scraping down the sides of the bowl as necessary.
The frosting can be stored in the refrigerator, covered, for a few days. When ready to use, bring to room temperature and beat on low speed until smooth again.
