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1
Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
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2
In the bowl of a stand mixer with a paddle attachment, combine the flours, granulated sugar, baking powder and salt.
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3
Add in the butter and sour cream, and combine until the mixture is coarse and crumbly.
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4
In a pitcher, combine the milk, vanilla extract and eggs, and whisk until combined.
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5
Slowly add the ingredients in the pitcher into the butter-flour mixture, mixing until combined.
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6
Fill cupcake liners and bake for 20 minutes, rotating halfway through.
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7
Remove from the oven and cool completely before frosting.
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8
Fill the cupcakes with Razzleberry Filling.
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9
Top with Vanilla Cream Cheese Frosting and a waffle piece.
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10
Drizzle with maple syrup.
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11
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.
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12
As soon as the mixture begins to simmer, remove from the heat and refrigerate immediately to cool.
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13
In a stand mixer with the paddle attachment, whip the butter and cream cheese until fully combined.
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14
Slowly add in the powdered sugar and heavy whipping cream.
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15
Beat until light and fluffy.
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16
Add in the vanilla extract and stir until incorporated.
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17
Preheat a waffle iron.
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18
In a glass bowl, beat the egg until fluffy.
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19
Add in the milk, oil and vanilla extract.
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20
Slowly add in the flour, granulated sugar, baking powder and salt.
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21
Spray the waffle iron with pan spray, and cook the waffles in batches until golden.
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22
When cool, break into squares.
