I’m always keen to try new things when I bake and sometimes I’m a little more experimental than others, so when Jo sent me a recipe for Waffle Cupcakes I knew I had to try them. Now I hear you saying what the blazers is a Waffle Cupcake and how can I get my belly some? I thought the exact same thing and so watched the link, paused for a bit and then bolted for the pantry to get the ingredients that I needed to make me some of these beauties, but I thought I would put a bit of a twist on them and add a bitter Chocolate Tabasco Syrup for fun. After our Jobest Club dinner with Tabasco I landed up with a few extra bottles, so I thought I would experiment. Why not right?
Now I know it sounds a little weird, but actually the sauce turned out really nicely and worked so well on top of these cupcakes because the cake itself is pretty sweet and the syrup is nice and bitter with an awesome bite that goes with them perfectly.
I really hope some of you try to make these because not only are they nice to look at, they’re really nice to eat too. If you do make them let me know so I can hear what you think…
Thanks again Jo for introducing me to Waffle Cupcakes. You. Are. The. Best. And thanks Sarah for being my hand model and cupcake tester. Nina James you were the best background cheerleader.
Ingredients (Makes 12 cupcakes):
· 125 grams butter
· 150 grams castor sugar
· 1 teaspoon vanilla essence
· 2 eggs
· 200 grams flour
· 1 teaspoon baking powder
· 125 mls milk
- Cream the butter and sugar together using a Kitchen Aid (paddle attachment) or electric mixer.
- Add the vanilla essence and mix well.
- Add eggs one at a time and make sure you scrap down the bowl after each addition.
- Add flour, baking powder and milk and beat well.
- Fill 8 cupcake cases 3/4 of the way and then save the rest of the batter for the waffle on top. If you are wanting to make more cupcakes, double the recipe.
- Bake in a pre-heated 160° oven for 16-20 minutes (it depends on your oven). Mine took about 16 minutes. They should be slightly golden and a toothpick inserted in the middle should come out clean.
- Allow the cupcakes to cool, then heat up your waffle machine until it’s nice and hot. Spray and Cook the waffle plates and pour a little of the batter into the middle, then dunk the top of a cupcake into the batter in the bowl and then push it into the batter in the machine.
- The waffle will cook all the way through if you give it enough time, so let it cook. Here’s a tip make sure that the batter isn’t too thick and that there isn’t too much, otherwise it’ll remain a bit raw underneath.
· A bar of 90% Dark Lindt chocolate
· Red Tabasco
· Knob of unsalted butter
- Melt the chocolate in a double boiler or the microwave, I used the microwave but I keept a good eye on it.
- Add as much Tabasco as you like, I added about 10 drops which was just the right amount for me. The sauce was bitter and had a bit of a bite and complemented the sweet cupcake perfectly!
- Stir in the knob of butter to make the sauce shiny and smooth.
- Pour it on top of your cupcakes just before serving.
- Pat yourself on the head while you go in for a second one.