Waffle King - cake flour

Method

• Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
• In the bowl of a stand mixer with a paddle attachment, combine the flours, granulated sugar, baking powder and salt.
• Add in the butter and sour cream, and combine until the mixture is coarse and crumbly.
• In a pitcher, combine the milk, vanilla extract and eggs, and whisk until combined.
• Slowly add the ingredients in the pitcher into the butter-flour mixture, mixing until combined.
• Fill cupcake liners and bake for 20 minutes, rotating halfway through.
• Remove from the oven and cool completely before frosting.
• Fill the cupcakes with Razzleberry Filling.
• Top with Vanilla Cream Cheese Frosting and a waffle piece.
• Drizzle with maple syrup.
• Combine the berries, granulated sugar and cornstarch in a small pot and bring to a simmer over medium heat while whisking to break up the fruit.
• As soon as the mixture begins to simmer, remove from the heat and refrigerate immediately to cool.
• In a stand mixer with the paddle attachment, whip the butter and cream cheese until fully combined.
• Slowly add in the powdered sugar and heavy whipping cream.
• Beat until light and fluffy.
• Add in the vanilla extract and stir until incorporated.
• Preheat a waffle iron.
• In a glass bowl, beat the egg until fluffy.
• Add in the milk, oil and vanilla extract.
• Slowly add in the flour, granulated sugar, baking powder and salt.
• Spray the waffle iron with pan spray, and cook the waffles in batches until golden.
• When cool, break into squares.