Wafflecakes

BY WOMAN'S DAY KITCHEN

 Feb 14, 2017

ANTONIS ACHILLEOS

Cupcakes, meet breakfast! This wafflecakes recipe will have your kids at the breakfast table pronto.

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YIELDS: 8 servings

TOTAL TIME: 0 hours 55 mins

INGREDIENTS

1 1/2 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. kosher salt

1/2 c. (1 stick) unsalted butter, at room temperature

3/4 c. granulated sugar

2 large eggs

1/2 tsp. pure vanilla extract

3/4 c. whole milk

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DIRECTIONS

1. Heat oven to 350°F. Line a 12-hole muffin pan with 8 paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Reduce mixer speed to medium and add the eggs, one at a time, beating each until incorporated before adding the next. Beat in the vanilla.
4. Reduce mixer speed to low and add the flour mixture in three parts, alternating with the milk and beating just until incorporated.
5. Reserve 3⁄4 cup batter, then divide the remaining batter among the paper liners (about 1⁄4 cup plus 1 tablespoon each). Bake until a wooden pick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let sit until cool enough to handle.
6. Make the wafflecakes: Heat a waffle iron on high. Working one at a time, spoon 1 1⁄2 tablespoon cupcake batter onto the waffle iron and gently push a cupcake, top side down, into the batter. Repeat 3 more times, depending on how big your waffle iron is. Cook, uncovered, until the batter is golden brown and no longer wet on the side facing up, 4 to 5 minutes. Allow the waffle iron to come back to temperature, then repeat with remaining batter and cupcakes.
7. Top with fresh berries and whipped cream, or Nutella, bananas, and peanuts.

PER SERVING 295 CAL, 13.5 G FAT (8 G SAT FAT), 79 MG CHOL, 193 MG SOD, 5 G PRO, 39 G CAR, 1 G FIBER