Stroopwafel Cupcakes

Back and better than ever, this week's recipe happens to be a recent favourite of mine and undoubtedly my most requested recipe of them all; which comes as no surprise considering just how good they look and taste. The last batch I whipped up barely lasted a day before they were all gone, yes they are THAT good. For those of you who are unfamiliar with the heavenly creations that are Stroopwafels, they are essentially two thin spiced Waffle Biscuits sandwiched together with a Caramel-like Syrup filling, blessed upon us by the lovely people of the Netherlands (aka heaven in biscuit form). I usually buy the larger biscuits in Tesco, however I simply couldn't resist buying these tiny ones when I came across them in HEMA, after all everything is better when in miniature form right?!

I present to you:

Buttery spiced Brown Sugar sponge, swirled with creamy Caramel Buttercream, drizzled with yet more delicious Caramel and topped with miniature Stroopwafels.

The slightly denser sponge is definitely what sets these Cupcakes apart from the rest, however fear not, dense in this case does not mean dry, quite the opposite actually. The combination of the Brown Sugar and Butter as the base of the recipe allows the Cupcakes to stay moist for days, that's if they even last that long! The addition of Cinnamon and Mixed Spice works perfectly to create a lightly spiced, golden brown Cake that leaves your kitchen smelling like Christmas when they come out of the oven.

The creamy, velvet-esque texture of the Caramel Buttercream makes for the perfect pairing to this Cupcake, as the rich tones of the Caramel only further enhance the Buttery nature of the sponge; reminding you of the true meaning of home comfort food. I always have a batch of Homemade Caramel lying around somewhere to use, however if you don't want to make your own; a tin of Carnation Caramel will do the job just fine. I use Wilton Piping Tip 8B to pipe the Buttercream on these Cupcakes, as I love the slightly ruffled 'Iced Gem' effect it gives.

Less is more when it comes to finishing these Cupcakes, as the flavour alone speaks more volumes than any fancy decoration ever could. Simply add a little splodge of Caramel and top with a mini Stroopwafel and there you have it, the greatest Cupcakes known to mankind (I may be slightly bias but oh well). Grab yourself a cup of tea and sit yourself down with one of these beauties and I can assure you, you will have no regrets!

Recipe (makes 12)

For the Cupcakes:

- 200g Self Raising Flour

- 200g Brown Sugar

- 200g Unsalted Butter

- 3 Eggs

- 1 tsp Cinnamon

- 1 tsp Mixed Spice

For the Buttercream:

- 175g Unsalted Butter

- 600g Icing Sugar

- 6 tbsp Caramel

- 12 x mini Stroopwafels

Method

1. Pre-heat the oven to 180C/Gas mark 4 and line a Cupcake tray with paper cases.

2. Using an electric stand mixer or electric whisk, beat together the Brown Sugar and Butter until no lumps of Sugar remain and the consistency is light and smooth. Add the Eggs followed by the Spices and mix until fully incorporated. Finally add the Flour and mix on a high speed until there are no flecks of Flour remaining and the batter is smooth yet thick.

3. Fill the cupcakes until two thirds full and place into the oven to bake for 15-18 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack when baked and leave to cool.

4. In a mixing bowl, beat together the Butter and Caramel until smooth in consistency. Add the Icing Sugar 1 tbsp at a time until fully incorporated and the Buttercream is a pale golden colour.

5. Pipe the Buttercream onto the Cupcakes and drizzle with a small amount of Caramel. Finish with a miniature Stroopwafel inserted into the middle of the frosting.

(Note: These cupcakes are best served on the day they are made, however will last up to 5 days if kept in an air-tight container in a fridge.)

Happy Baking!

#cupcakes #recipes