Chicken & Waffle Cupcakes

Want to wow your guests at your next get together? Add Chicken and Waffle Cupcakes to your menu!

Ingredients:

CAKE:

3/4 unsalted butter, softened

1 1/4 cup sugar

1/2 cup sour cream

1/4 cup oil

4 eggs

1 tbsp vanilla

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp salt

1 1/4 cup milk

1 tbsp vinegar

FROSTING:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp Maple Syrup

2 tbsp Heavy Cream

(This makes 1 batch. You will need 2-3 batches for 24 cupcakes)

TOPPINGS:

Waffles (Plain, Chocolate Chip, or Blueberry)

Chicken Nuggets (We used Chick-Fil-A)

Maple Syrup

Directions: Preheat your oven to 325 degrees.

First we are going to create your buttermilk. Pour your milk and vinegar into a medium bowl, set aside to let sit a few minutes. In a large bowl, cream together sugar, butter, and oil. Add eggs one at time then stir in vanilla. This will be your "wet" mix. In a separate bowl, sift together flour, baking powder, and salt. This will be your “dry mix”. In your "wet" mix, alternate mixing in your dry mix and homemade buttermilk. Fold in sour cream. Scoop into your cupcake pan. Bake for 18-20 minutes or until a tooth pick comes out clean.

When your cupcakes are completely cooled, it’s time to frost! In a stand mixer, beat your butter until smooth. Add maple syrup and heavy cream. Slowly add in the powdered sugar until smooth. If the buttercream is too stiff, add additional heavy cream 1/2 tsp at a time. If the buttercream is too soft, add in more powdered sugar 1/4 cup at a time until your desired consistency is reached. Place frosting in a bag using your favorite piping tip and swirl onto your cupcakes. Top with a slice of waffle (we used blueberry waffles) and a Chicken Nugget. Drizzle with Syrup. Refrigerate until you are ready to serve. Enjoy!