Monday, 30 July 2012

Amsterdam Inspired Stroopwafel 'Caramel, Maple & Cinnamon' Cupcake Recipe

Just last week I was in wonderful Amsterdam. Words simply cannot express how much I loved the city, the atmosphere was so fabulous and honestly not like I expected at all.

One of the highlights of my trip was the Stroopwafels. These glorious little caramel waffles are all over Amsterdam and I couldn't get enough of them. When I spotted a bag of mini Stroopwafels, I knew cupcakes were afoot.

I was visiting Amsterdam with my best friend who yesterday left for Hong Kong, she has gone back home to live there permanently and Amsterdam was our last trip together before she left. 

I made these yummy cupcakes for her leaving party, in honour our wonderful trip and because I couldn't send her off without one last sugar rush.

These cupcakes are gorgeous, they are melt in your mouth delicious and taste just like Stroopwafels.

The flavour combination of maple, caramel and cinnamon is quite frankly beautiful and I am so happy the cupcakes tasted so much like the real thing.

Stroopwafel Cupcakes:

 Maple & Cinnamon Cupcake with Caramel Filling & Caramel, Maple & Cinnamon Frosting.


You will need to make the caramel the day before you bake the cupcakes and allow it to cool in the refrigerator overnight. The caramel will be beaten the next day at which point it will become thick, smooth, creamy and light in colour.

If your caramel is undercooked it will lack flavour and if overcooked it will taste bitter. Go carefully and watch the caramel so you can see it thicken and change colour.  Keep the heat low and don't rush the process.  The finished caramel will be runny and liquid. It will thicken once cooled overnight.

Remember with caramel, like with most things, practise makes perfect and if you can judge your caramel by sight you will not need to rely on a sugar thermometer.

Do not attempt the caramel frosting with cold butter, your frosting will end up lumpy and the ingredients will not combine fully.  Use very soft, room temperature butter and beat it until homogenised and smooth, before adding the caramel, syrup and cinnamon. 

Stroopwafel Caramel, Maple and Cinnamon Cupcakes Recipe


For the Caramel:

200g caster sugar
200ml golden syrup
250ml double cream

pinch of sea salt
120ml crème fraîche


For the Cupcakes:

100ml maple syrup
50g brown sugar
100ml double cream
50ml milk

225g plain flour
2 tsp cocoa powder
3/4 tsp cinnamon
2 tsp baking powder

110g unsalted butter, room temperature
100g brown sugar

2 large eggs, room temperature

For the Caramel Frosting:

250g unsalted butter, room temperature
250g caramel
2 tbsp maple syrup
1/4 tsp cinnamon

Mini Stroopwafels to decorate.

To Make The Caramel:

Prepare the caramel the day before you plan to bake the cupcakes.

1. Combine the sugar, golden syrup and cream in a large saucepan, (the mixture will bubble up rapidly so be sure to start with a generous sized pan), place the mixture over a low-medium heat and do not stir the caramel at all from this point onwards. Allow the mixture to bubble for 15-25 minutes or until the mixture is dark amber in colour and coats the back of a spoon.

2. Remove the pan from the heat and carefully whisk in the crème fraîche and salt.

3. Set aside to cool completely before pouring the caramel into an airtight container. Refrigerate the caramel overnight before proceeding with the cupcake recipe.

You will beat the caramel before using, it will become smooth, creamy and significantly lighter in colour.

To Make The Cupcakes:

Line one standard muffin tray with 12 cupcake cases and set aside.

Pre-heat the oven to 170C.

1. Combine the maple syrup, brown sugar, double cream and milk in a small saucepan and place on the hob, over a very low heat until the sugar has melted. Do not allow the mixture to boil. Remove the pan from the heat and set aside to cool.

2. Sift together the flour, cocoa powder, cinnamon and baking powder and set aside.

3. In a large mixing bowl beat the butter with an electric mixer until smooth, about 1 minute. Add the brown sugar and beat to combine. Cream together the butter and sugar for a further 5 minutes until the mixture is smooth, creamy and significantly lighter in colour. Remember to stop the mixture and scrape down the sides of the bowl periodically during mixing.

4. Add the eggs to the mixture, one at a time, beating for 1 minute after each addition.  Beat the mixture for a further 3 minutes.

5. Gently fold one third of the flour mixture into the butter mixture insuring the flour is fully incorporated before adding one half of the syrup mixture made in step 1, beat until fully combined. Continue alternating between the flour mixture and syrup until all the ingredients are combined.

6. Divide the cupcake batter equally between the cupcake cases and bake for around 20 minutes or until the cupcakes are well risen and a cake tester inserted into the centre of one of the cupcakes comes out clean.

7. Remove the cupcakes from the oven and place on a wire rack to cool completely.


To Make The Caramel Frosting:

1. Remove your caramel from the fridge, place in a large mixing bowl and beat on a medium speed for 1-2 minutes, until smooth, creamy and significantly lighter in colour.

2. Weigh out 250g of caramel and set the remaining caramel aside, (you will use the remaining caramel later to fill the cupcakes).

3. Place the butter in a large mixing bowl and beat on a med-high speed until very soft. Add the caramel, maple syrup and cinnamon and beat for 2-3 minutes on a medium speed until luscious, smooth and creamy.

To Assemble The Cupcakes:

1. Once the cupcakes are completely cool, take a small, serrated knife and cut a circle of cake from the centre of each cupcake, creating a well for the caramel. You will end up with small cone shaped pieces of cake, keep the small pieces of cake that you have removed.

2. Place the remaining caramel in a piping bag and fill the 'wells' generously with caramel before replacing the small cones of cake you removed. You may have a little caramel left over.

3. Fill another large piping bag, fitted with a large open star tip with Caramel Frosting and ice each cupcake.  Add one miniature Stroopwafel to the top of each iced cupcake, chop up a few Stroopwafels into chunks and crumble a couple more, sprinkle the Stroopwafel chunks and crumbs over the cupcakes.


Wednesday, 18 July 2012

Buttercream Bakery Pretty Parisian Cupcakes

I dream of Paris.....I dream of cupcakes....I dream of cupcakes in Paris....

Chocolate Cupcake with White Chocolate Frosting,
Milk Chocolate Shavings, Milk Chocolate Eiffel Tower
and Double Chocolate Mini Macaron.

I was over the moon when I saw that the lovely Sarah-Jane from Silicone Moulds had launched a brand new Eiffel Tower chocolate mould.  I was so happy I almost fell off my chair!

 The idea for these cupcakes had been floating around my head forever, literally years! So when I saw the mould I just knew, it was like kismet...me and this mould were meant to be.

I absolutely adore the sleek and sophisticated design of the Eiffel Towers, I love the height and depth and I love how good they look on my cupcakes!

A cupcake, a chocolate and a mini macaron! What more can a girl ask for?

x x x

Friday, 6 July 2012

Buttercream Bakery Mini Cakes

It feels like way too much time has past without any pictures of cake!

I have a lot of catching up to do and I thought I had better get started compiling some cake and cupcake posts.  These cute mini cakes seemed like a great place to start.

I have been making more and more mini cakes over the last year and I am really enjoying having a new canvas for my sugar creations.  This little Panda cake is one of my favourites, I absolutely love the fuzzy Panda and the gorgeous green bamboo set against the clean white backdrop of the cake.

The next cake in today's mini cake trio is equally as cute as the Panda cake above.

The little fawn is so sweet and very Bambi like, sitting atop a bed of flowers.

All of the cakes in this post are 2.5 inches in diameter, so the character are fairly small.

This next cake was made to look like a teddy bear sitting on top of a padded footstool.

Perfect for a little pink princess' birthday.

I'm hoping to have time to fit in a cupcake post tomorrow but just in case I don't, I hope you all have a fantastic weekend.

x x x

Wednesday, 4 July 2012

Behind the Scenes at Buttercream Bakery

Hi Everyone!

This is a slightly different kind of post for me so I really hope you all enjoy it.

I thought it would be fun to do a little collection of  'behind the scenes' photographs of things you don't normally get to see in my Buttercream Bakery blog posts. 

Things like Cupcake Cases...

I now use cupcake cases is four different sizes, regular, small, mini and bite size.

We have lots, there are 7000 bite size cupcake cases pictured below.

Vanilla Sugar

I use vanilla sugar in all of my cupcakes and so I have to keep a constant store going. My giant tubs of vanilla sugar are used in rotation, the tubs that are not in use, or rather still infusing are shaken up every couple of days and every vanilla pod I use is saved, dried and added to the tubs.


There is of course a lot of chocolate at Buttercream Bakery, we buy all our chocolate in buttons as apposed to slabs as it saves lots of time. Less chopping and quicker melting, it's the Buttercream Bakery way.

Chocolate Curls

Cupcake Boxes

Building cupcake boxes is probably the least enjoyable part of my job, particularly when you have to build about a hundred! 

The mini cupcake boxes above were being built to house 900 cupcakes with miniature moustaches and 600 mojito cupcakes. I baked all 1500 cupcakes in one day, single handed!!

Below you can see a picture of the 900 mini moustache decorations....

Every single one handmade by me!

The order was for the Cambridge University Sidney Sussex May Ball.  I was delighted to be asked to make cupcakes for the event and even more delighted to hear that the cupcakes were a huge hit.

Very Berry Macaron Mix

The above picture is of the dry ingredients for my Very Berry Macarons (recipe coming soon) before sifting.  The mixture is made up of ground freeze dried berries, almonds and icing sugar.


Of course it wouldn't be Buttercream Bakery without the buttercream! Above is one of my all time favourites, delicious, super smooth Salted Caramel Buttercream.

Next post will be 100% cupcakes so don't worry if your thinking, why the hell do I want to look at pictures of cupcake boxes! I won't be posting many.

x x x