Dutch stroopwafel cupcakes with caramel frosting
Dutch stroopwafel cupcakes are filled with pieces of stroopwafel (syrup waffle) and cinnamon. And topped with a delicious fluffy caramel frosting (with extra caramel for even more flavor!). The cupcakes are simple and quick to make. Therefore they're delicious cupcakes to serve at any party.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cupcake and muffin pan
- Hand Mixer
- Au bain Marie pot
Ingredients
Stroopwafel cupcakes
- 1 stick butter unsalted, room temperature
- ⅔ cups dark brown sugar
- 2 eggs size L, room temperature
- 2 tablespoons milk room temperature
- 2 tablespoons sour cream room temperature
- 1 cup self-rising flour
- 2 teaspoons cinnamon
- 4 stroopwafels syrup waffles
Caramel frosting
- 6 egg whites size L, room temperature
- ⅛ teaspoon salt
- ⅔ cups dark brown sugar
- 3 sticks butter unsalted, room temperature
- 4 tablespoons caramel syrup
Decorating
- 2 stroopwafels syrup waffles
- 3 tablespoons caramel syrup
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Slice the 4 stroopwafels for the cupcake batter into small pieces.4 stroopwafels
- Cut 2 stroopwafels for garnish each in 6 triangles.2 stroopwafels
- Weigh and measure all the ingredients. Make sure everything is at room temperature.
- Preheat the oven to 350 °Ft (175 °C) for a conventional oven or 310 °F (155 °C) for a conventional oven
- Fill the cupcake tin with paper cupcake forms.
Syrup waffle cupcakes
- Put the butter and brown sugar in a bowl and mix for 3 minutes at high speed.1 stick butter, ⅔ cups dark brown sugar
- Add the eggs one by one. Add the second egg when the first one is incorporated into the batter.2 eggs
- Mix the milk and sour cream through the batter and mix everything at high speed for 1 minute.2 tablespoons milk, 2 tablespoons sour cream
- Turn the mixer at low speed and add the self-rising flour and cinnamon. Mix until everything is just incorporated.1 cup self-rising flour, 2 teaspoons cinnamon
- Add the stroopwafel crumbles and blend them with a spatula through the batter.
- Fill the paper baking forms with batter and bake for 20 minutes in the oven.
- Take them out of the oven and let them stand for 5 minutes. Then remove them from the baking tin and let them cool down to room temperature.
Caramel frosting
- Bring a pan with some water to a boil and hang a heatproof bowl above the water.
- Put the egg whites, brown sugar, and salt into the bowl and whisk everything well.6 egg whites, ⅔ cups dark brown sugar, ⅛ teaspoon salt
- Add a thermometer to the bowl and heat the mixture, while stirring occasionally, until it reaches 160 °F (70 °C).
- Take the bowl of the pan and put it at room temperature. Start mixing at high speed for 8 minutes. The egg whites are light brown and stiff after that time.
- Put the mixer on low speed and add the butter one tablespoon at a time.3 sticks butter
- Pour the caramel syrup with the frosting and turn the mixer to high speed.4 tablespoons caramel syrup
- Mix for another 2 minutes.
- Then put the frosting into a piping bag.
- Pipe swirls of frosting on the top of the cooled cupcakes. Start from the outside and work to the middle for a great end result.3 tablespoons caramel syrup
NOTES
1. - Baking tips - If you don't want all your stroopwafels at the bottom of your cupcake, take a bowl of flour and mix the pieces before adding them to the batter.
2. - Don't use a combi microwave oven for baking the cupcakes. By using this the inside is raw while the outside is done.
3. - Oven Cupcakes are best baked in a conventional oven. That way they bake and rise evenly. If you don't have it use a convectional (hot air) oven. Lower the heat to 310 °F (155 °C) and bake the cupcakes for 20 minutes.
4. - Variations Do you want to serve this as a pound cake? Put the batter in a cake tin of 9 inches (25 cm) and bake for 60 minutes at 350 degrees Fahrenheit (175 degrees Celsius) in a conventional oven.
5. - Frosting tips The frosting might like to curdle when adding the butter. But that's temporary and will resolve when mixing further.
For the piping of the frosting, I used a piping mouth 1A of Wilton (with a big adapter)
6. - Nutrition values - The nutrition values are per cupcake including frosting.
Nutrition
Calories: 484kcal | Carbohydrates: 39g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 424mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1109IU | Iron: 1mg
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