There’s something exciting and energetic about street cuisine and night markets. Montfoort is a small business in Wellington who showcase the best of Dutch street food during local markets. So as you can imagine I was quite excited about collaborating with Montfoort on a new baking project.
Being inspired by Moontfoort’s stroopwafels, I’ve decided to take a twist on the traditional way you’re to eat these delicious Dutch biscuits. Traditionally the stroopwafels would rest overtop of your favourite hot drink, allowing the spiced caramel inside to warm slightly and go all gooey. For this recipe I’ve opted for a cupcake case instead of a mug and made a soft Earl Grey infused cupcake. This is then topped with a spiced caramel butter cream and lavished with more gooey spiced caramel sauce (you can find my recipe for the spiced caramel sauce here), and if you’re lucky enough to get your hands on some of Montfort’s stroopwafels to shard on top, even better!
Don’t forget that if you’re ever in Wellington over the weekend, try track down Montfoort and try there Dutch treats.
looking for the Spiced Caramel Recipe!
- For the Cupcake
- 125g Self Raising Flour
- 125g Caster Sugar
- ¼ Teaspoon Baking Soda
- 125g Butter - Room Temp
- 2 Large Eggs
- 2 Tablespoon Earl Grey Infused Milk (1 Teabag Required)
- For the Buttercream
- 150g Butter - Softened
- 340g Icing Sugar
- 8-10 Tablespoons Spiced Caramel
- For the Spiced Caramel
- See the link above
- Flick oven onto 180°C bake or 170°C fan and line cupcake tray with paper cases.
- Let's start by infusing the milk, pour roughly 3 tablespoons of milk in a mug or ramekin. Place a teabag in the bottom, making sure it's been submerged.
- Heat milk in the microwave until nearly boiling (aprox. 30-40 seconds). Squeeze teabag and continue to leave resting in the milk while it cools.
- For the cupcakes, sift together all the dry ingredients in to a free-stand mixer.
- Add the eggs and butter and beat for 1 minute.
- Lower the speed and add the 2 tablespoon of cooled tea infused milk, turn mixer back up for 1 more minute, not forgetting to scrap down the sides during.
- Fill paper cases about two-thirds full.
- Bake between 16-20 minutes or until cake springs back when touched.
- Leave cupcakes out to cool while we move onto the buttercream.
- Beat butter in free-standing mixer for 5 minutes, scraping sides down occasionally.
- Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions.
- On a slower speed add the spiced caramel sauce then turn mixer speed back up for another 5 minutes.
- Once the cupcakes are cool pipe a big blob of buttercream on the top then drizzle with more spiced caramel.
- Like I mentioned earlier, if you've manage to get your hands on some stroopwafels, cut them into shards and stab them into the top of the buttercream. Sweet, spicy, delicious!