My roommate and I decided to host a brunch this weekend, so naturally I wanted to bake a brunch-themed cupcake. I love a good savory/sweet cupcake, so I decided to make these chicken and waffle cupcakes.
They’re almost a well balanced breakfast, considering you get some protein from the chicken and bacon…right?
Maple Pecan Cupcake Batter:
- 2 /4 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1½ cups whole milk
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp. maple extract
- 1 ounce (2 tablespoons) unsalted butter, melted and cooled
- 1/2 cup butter, room temperature
- 1/4 cup maple syrup, room temperature
- 2 Tbsp milk, room temperature
- 1 tsp. vanilla
- 1 tsp salt
- 1 tsp. maple extract
- 3 cups confectioners’ sugar
(Pan) Fried Chicken Recipe:
- 2 large chicken breasts
- 1 1/2 cups buttermilk
- 2 Tbsp kosher salt
- 1 Tbsp cayenne
- 2 cups flour (for dredging)
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk or buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1 1/2 teaspoons sugar
- 3/4 teaspoon vanilla extract
Garnish: 6 strips cooked bacon, cut into 1 inch pieces
Yield: 18 cupcakes (or 12 large cupcakes, and 12 mini cupcakes)
Preheat oven to 350 F. Line two 12-cup muffin tin with paper liners. In a medium mixing bowl, whisk together flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugar, until light. Beat in the eggs, one at a time, followed by vanilla extract. Stir in buttermilk, and maple syrup.
Gradually blend in the flour mixture, stirring until the batter is just combined and no streaks of dry ingredients remain. Divide evenly into prepared muffin tin. Bake for 15 minutes, until a toothpick inserted into the center of the cakes comes out clean. Turn cupcakes out on to a wire rack to cool before frosting.
As the cupcakes cool, prepare the frosting. Combine butter, maple syrup and extract, salt, milk and half of the confectioners sugar in a large bowl and beat at medium-high speed until smooth. Add remaining sugar in gradually until frosting is thick enough to spread easily. Frost the cupcakes using a large star tip. Place the cupcakes in the fridge while you prepare the chicken and waffles, so that the frosting can set, and stand up against the chicken 😀
To make the waffles, combine the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Mix in the milk, vegetable oil, egg, sugar and vanilla. Let the batter sit for 30 minutes. Preheat waffle iron. Do not use non-stick spray on the waffle iron, as the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. For my mini waffles, I could only use about a quarter size drop of batter.
Once the waffles are done, cut the chicken into 1 inch chunks, and place pieces into a plastic container. Cover the chicken with buttermilk, and refrigerate for 12 to 24 hours. Drain chicken in a colander. Combine flour, salt, pepper, and cayenne pepper. Dredge chicken in the flour mixture, and shake off excess.
Cook the chicken in a greased pan, over a medium heat. Let the chicken cook for about 3 minutes on each side, or until the chicken has developed a golden brown crust.
Let it rest on paper towels once it’s done, and assemble the cupcakes just before serving. Stack the chicken, followed by either a waffle, or a piece of bacon. I desired, drizzle with maple syrup.