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.
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
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
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.