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?
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
- Mini stroopwafels or chunks of the big ones
- Preheat the oven to 170c and line a muffin tin with 12 good size cupcake cases
- Cream together the butter and sugar until pale and fluffy
- 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
- Sift together the flour and cinnamon and add this gradually and fold in until just combined
- Fill your cases to about two-thirds full
- Bake for 18 minutes or until they spring back when touched. Leave to cool slightly before putting on to a cooling rack.
- When the cakes are totally cold core out the middle and fill with the caramel.
- 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.
- Pipe it on to the cakes
- 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.
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.
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:
So here we go (if you want to bake along at home)
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)
- Speculaas/Speculoos biscuits
- 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.
So tasty. I also made Stoopwafel cupcakes! Post to follow.
I love rhubarb – I love rhubarb so much that I have been fantasising about rhubarb vodka for months. Finally, I have some and an equally rhubarb obsessed friend to enjoy it with. As an accompaniment to our rhubarb vodka drinking this week, I thought I would make some rhubarb cupcakes (thankfully rhubarb is still just about in season) and the obvious accompaniment was custard. These have two flavour (Rhubarb/Custard) swirled icing, with compote in the centres and a drizzle of rhubarb syrup on the top which really cuts through the sweetness.
For the cakey bit:
- 200g unsalted butter softened
- 200g golden caster sugar
- 200g self raising flour
- 3 medium eggs
- 1 vanilla pod seeded (or 1tsp vanilla essence)
For the compote
- 400g rhubarb
- 4tbsp golden caster sugar
For the icing
- 250g unsalted butter softened
- 500g icing sugar
- 1 tsp Vanilla essence
- Rhubarb vodka (2 tbsp) Optional
- Rhubarb syrup
- To make the compote Put the rhubarb in a pan with 4 tbsp sugar and heat gently, covered, until tender. Uncover, turn up the heat slightly, and allow some of the juice to evaporate. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice (this is the rhubarb syrup). Allow to cool.
- Pre-heat your oven to 170c and line a cupcake/muffin tin with 12 cases
- Put the butter and sugar in a bowl and beat together until light and creamy making sure you use a spatular to clear down the sides
- Add the eggs one at a time whisking in and making sure each one is fully combined before adding the next
- Sift in the flour and fold in being careful not to over stir it
- Divide the mixture between the 12 cases but don’t fill more than 2/3
- Bake for approximately 20 mins until they are golden and spring and a skewer comes out clean
- Remove from tins and place on cooling rack
- When they are completely cool, core the cupcakes and spoon in the compote to the centres and replace the sponge circle.
- For the icing, soften the butter with your whisk, add in the icing sugar and whisk fully batch at a time
- Divide the icing between two bowls equally. In one bowl add the vanilla essence and a couple of drops of yellow colouring and in the other add a few tbsp of the rhubarb syrup and vodka plus a couple of drops of red food colouring
- Pipe on to the cakes (see tutorial below for how to do two colour icing)
- Drizzle some of the syrup over the cupcakes (I had to reduce the syrup down a bit more to make it more jammy)
They taste pretty good (Adrian – my fiance – says these are his new favourites)
Also if you fancy trying this at home – I found this great tutorial for doing the two-tone icing:
A friend on Twitter has just asked what piping bags/nozzles I use so I thought I would blog about it because the question has come up a few times.
I have this ‘Professional’ piping set from Lakeland (you can order them online)
I mainly use the top left nozzle and the first and second left on the bottom row. The bottom right makes something like looks like cowpats and I haven’t found a use for the top middle one yet. The top right is probably handy for drizzling stuff but I find a disposable piping bag with the corner cut off easier (and less washing up)
The top left is a classic swirly one that I use for most standard piping – the set comes with two of these, one big, one smaller. The bigger one looks like this:
The bottom left is the one I used for rose piping like this because it creates thinner edges on the icing:
The middle on on the bottom row is kind of in the middle between the other two and gives a more distinct edge and a bit more overlap – it always looks a bit more ‘fun’ than the others. Like this:
But depending on the piping angle, speed and wiggle, this one can also come out like this:
The bag that comes in with the set is absolutely rubbish and I prefer disposable bags anyway because they are less messy and feel more hygienic. I used the Tala ones from Amazon – they are only a few pounds, they are quite thick and grippy and you can use them without the nozzle with the very tip cut off to drizzle stuff (jam, caramel, lemon curd)
There is nothing nicer than lemon drizzle cake, except lemon curd filed lemon drizzle cake with lemon curd icing (I am saying icing here rather than frosting because, you know, I am British and we say icing) – Triple Lemon.
Having said I rarely make the same cupcake twice, I have made this one 3 times probably because it is less sickly sweet than some of the others and it is really good for using up lemons (and they look pretty!)
The recipe (makes about 16)
For the Spongey bit
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- Juice of 1 lemon
- 225g self-raising flour
For the Drizzle
- Juice of about 1½ lemons
- 85g caster sugar
For the filling:
- Jar of Lemon Curd (save some for drizzling over the top to decorate and some for the icing)
For the icing:
- 80g unsalted butter, softened
- 250g sifted icing sugar
- 100g Lemon Curd
- Pre-heat your oven to 180c (I have always used an oven thermometer to check because most ovens are way out – except my brand new oven. That is perfect) and put some cases in a muffin tin or two
- Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, beating thoroughly after each one. Sift in the flour and then add the lemon zest and the juice of one lemon and mix until well combined.
- Spoon it into the cupcake mix into the cases for about 2/3 full. I use an ice-cream scoop (I have 3 in different sizes and this ensures they are all exactly the same)
- Bake for about 15 – 18 ish minutes but keep an eye on them from around 12 minutes
- While they are in the oven make the drizzle – mix together the lemon juice and sugar until combined
- When they are beginning to look golden and are springy to the touch they can come out
- Let them cool in the tin for about 10 minutes and then poke them with a skewer and drizzle over the lemony mixture
- Now leave them to cool properly and the top to crisp up
- For the filling, core out your cupcakes using either a corer or a sharp knife, put a teaspoon of lemon curd in each one and replace the tops
- To make the buttercream, beat the softened butter in a big bowl and add the lemon curd and combine. Add the icing sugar gradually until it is at the right consistency. Use more icing sugar or a couple of drop of milk if it needs to be dryer or wetter
- Pipe on to the cakes. I have done them with both a ‘rose’ piping (start from the inside and work your way out) and standard icing (work from the outside in and up)
- I like to finish mine with a bit of lemon curd drizzle. Stick some lemon curd into a disposable piping bag or small plastic bag and cut the very tip off the corner and swish it over the top.
Rose piper variation:
I thought rose piping would be really tricky, but it isn’t. There is a good tutorial on how to do it here:
Also I always fill my piping bag up using a large glass (kind of like they do in the video), so if you find you end up getting messy – fold the top of the piping bag over the lip of the cup so it holds it out for you and fill it that way so you can use both hands to get the icing in the right place and out of the bowl.