Dessert for breakfast…or breakfast for dessert?

A fluffy Maple Butter Cake, filled with a strawberry compote, topped with a maple buttercream and decorated with a mini-waffle cake, a strawberry, and a drizzling of Vermont maple syrup…

 …yes please!

5.0 from 1 reviews
Breakfast Series: My Morning Waffle Cupcake
Author: 
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Yields: 24
 
Ingredients
  • 3 cups cake flour
  • ¾ teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1½ cups sugar
  • 3 large whole eggs plus 2 egg yolks, room temperature
  • 1 tablespoon pure vanilla extract
  • ½ or 1 teaspoon maple extract
  • ½ cup maple syrup
  • 1 cup buttermilk, room temperature
Instructions
  1. Preheat oven to 350°F and prepare cupcake pans with liners.
  2. Sift together flour, baking soda, baking powder and salt and set aside.
  3. Beat butter with paddle attachment of mixer until smooth, add sugar and beat until fluffy.
  4. Add whole eggs one at a time, followed by the egg yolks.
  5. Mix in extracts and maple syrup until combined.
  6. Alternate adding the dry ingredients and the buttermilk until just combined.
  7. Reserve some cake batter to make waffle bites.
  8. Fill 24 cupcake liners to ½ full and bake for 20 minutes or until toothpick comes out clean.
  9. Cool completely.
Notes
Waffle Bites: Drop a teaspoon (varies depending on preference and waffle iron) of reserved batter in waffle iron and cook until crispy. Let cool on wire racks. Strawberry Compote: 1 quart of strawberries, 2tbs sugar (to taste). Add chopped strawberries and sugar to sauce pan, cook over medium heat until mixture becomes soft and all excess water has evaporated. Let cool. To Assemble Cupcakes: Plunge centers of cupcakes and fill with strawberry compote, cover with maple butter-cream frosting and decorate with waffle pieces and a fresh strawberry... and a little maple syrup and confectioner's sugar on top, just because!