Stroopwafel Cupcakes

For part 2 of my Dutch cupcake series, I made stroopwafel cupcakes. Stroopwafels are those delicious biscuits with caramel in the middle that come from the Netherlands or Starbucks or a corner shop in Mile End.  Sainsbury’s in Tooting sell them. They are usually best served warmed over a cup of coffee or made into a cupcake. I made a cinnamon sponge, with a caramel core and cinnamon and caramel icing topped with a mini Stroopwafel. Served in a Delft blue cupcake case – very Dutch, ja?

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Anyway, on to the recipe (makes 12 big-ish ones)

For the sponge:

  • 200g softened butter
  • 200g self raising flour
  • 200g soft brown sugar
  • 3 large eggs
  • 1tsp cinnamon

For the caramel filling:

  • 2 quantities of Nigella’s salted caramel sauce making it with just enough salt to cut away the sweetness but not enough to be fully salted caramel (hold some back for the icing and decorating)

For the icing:

  • 80g butter, softened
  • 400g icing sugar, sieved
  • 3 tablespoons milk
  • 100g of the salted caramel
  • 1 tsp cinnamon

To decorate:

  • Mini stroopwafels or chunks of the big ones

Method

  1. Preheat the oven to 170c and line a muffin tin with 12 good size cupcake cases
  2. Cream together the butter and sugar until pale and fluffy
  3. Add the eggs, one at a time and beat really well after each one. Pro Tip: making sure the eggs are at room temperature will stop it curdling but if it does add a tablespoon of the flour to bring it together
  4. Sift together the flour and cinnamon and add this gradually and fold in until just combined
  5. Fill your cases to about two-thirds full
  6. Bake for 18 minutes or until they spring back when touched. Leave to cool slightly before putting on to a cooling rack.
  7. When the cakes are totally cold  core out the middle and fill with the caramel.
  8. For the icing cream the butter and caramel until it is really really soft and add a small amount of the icing sugar and the cinnamon (taste as you go to see if you need more). Keep adding icing sugar slowly, adding milk in between additions to moisten the mixture if you need to.  Add more icing sugar if it is too sloppy or buttery.  Beat until fluffy and smooth.
  9. Pipe it on to the cakes
  10. Get a disposable icing bag and add a few tablespoons of caramel, cut the very tip off and drizzle over the cakes and finish with a mini-stroopwafel

These got really good reviews in my office and lots of happy noises.

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Speculaas/Speculoos Cupcakes

The week before last I was in Amsterdam. I was mainly working but I did manage to visit a supermarket and stock up on some amazing Dutch delicacies. I have a bit of a thing about Speculaas biscuits (or Speculoos, depending on your country) and I have been hankering after a jar or three of Speculoos paste for ages although I hear you can buy it in Waitrose. So I came back with a suitcase full and OMG it is so tasty. It is like Nutella but make of ground up biscuits, I am not sure you are supposed to just spoon it out of the jar but yeah… it happened.

 

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Anyway, to stop myself just scoffing the lot, I decided to make Speculoos/Speculaas cupcakes. I had seen a few recipes online (mainly in French) but in the end just made something up.  They turned our pretty well:

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So here we go (if you want to bake along at home)

Ingredients:

For the cake:

  • 100g softened butter
  • 150g Speculoos paste
  • 200g sifted self-raising flour
  • 200g soft brown sugar
  • 3 large eggs

For the icing:

  • 100g butter softened
  • 100g Speculoos paste
  • 400g icing sugar
  • drop of milk (if needed)

To decorate:

  • Speculaas/Speculoos biscuits

Method:

  • Pre-heat the oven to 160c and line a muffin tray with about 12 large cupcake cases
  • Cream together the butter and Speculoos paste until totally combined
  • Add in the sugar and cream together until light and fluffy
  • Add the eggs in one at a time mixing thoroughly after each one
  • Add in the sifted flour and fold in until just combined
  • Fill the cupcake cases about 2/3 full (I use an ice-cream scoop for this to make sure they are all the same size)
  • Bake for about 18 – 20 minutes or until they are springy to the touch
  • Allow to cool properly before icing or it melts or slips off
  • For the icing, cream together the butter and Speculoos paste and add the icing sugar in batches. Add a drop of milk if needed to keep it smooth.
  • Pipe on to the cakes and add a shard of speculaas biscuit to decorate.

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So tasty. I also made Stoopwafel cupcakes! Post to follow.