Street food and night markets have a lively, irresistible energy. Montfoort is a small Wellington-based business that brings the best of Dutch street food to local markets. I was thrilled to collaborate with Montfoort on a fresh baking idea inspired by their stroopwafels.
Inspired by Montfoort’s stroopwafels, I wanted to reimagine how these caramel-filled Dutch biscuits are enjoyed. Traditionally a stroopwafel is placed over a hot drink so the spiced caramel inside softens and becomes gooey. For this recipe I swapped the mug for a cupcake case and baked a tender Earl Grey–infused cupcake. Each cake is topped with a spiced caramel buttercream and finished with an extra drizzle of gooey spiced caramel. If you can get hold of Montfoort’s stroopwafels to break into shards for the top, even better.
If you’re in Wellington on the weekend, seek out Montfoort and sample their Dutch treats.
Looking for the Spiced Caramel Recipe? See the referenced recipe for the spiced caramel to use in the buttercream and as a finishing drizzle.
- Cupcakes
- 125g self-raising flour
- 125g caster sugar
- ¼ teaspoon baking soda
- 125g butter, room temperature
- 2 large eggs
- 2 tablespoons Earl Grey–infused milk (1 teabag)
- Spiced Caramel Buttercream
- 150g butter, softened
- 340g icing sugar
- 8–10 tablespoons spiced caramel
- Spiced Caramel
- Use your preferred spiced caramel recipe
- Preheat the oven to 180°C (170°C fan) and line a 12-hole cupcake tray with paper cases.
- To infuse the milk, pour about 3 tablespoons of milk into a small mug or ramekin and add an Earl Grey teabag, ensuring it’s submerged.
- Heat the milk in the microwave until nearly boiling (about 30–40 seconds). Squeeze the teabag and leave it in the milk to cool and infuse.
- Sift the self-raising flour, caster sugar and baking soda into the bowl of a stand mixer.
- Add the butter and eggs, then beat on medium for 1 minute to combine.
- Lower the mixer speed and pour in the 2 tablespoons of cooled, tea-infused milk. Increase the speed and beat for another minute, scraping down the bowl as needed.
- Divide the batter among the paper cases, filling each about two-thirds full.
- Bake for 16–20 minutes, or until the tops spring back when lightly touched.
- Remove cupcakes from the oven and let them cool completely on a wire rack while you make the buttercream.
- Beat the softened butter in a stand mixer for 5 minutes, scraping the bowl occasionally, until pale and smooth.
- Sift the icing sugar and add it to the butter in two batches, beating for about 3 minutes between additions.
- On a low speed, add 8–10 tablespoons of spiced caramel, then increase the mixer speed and beat for another 4–5 minutes until light and fluffy.
- Once the cupcakes are cool, pipe or spread a generous swirl of buttercream on each cake and finish with a drizzle of additional spiced caramel.
- If you have stroopwafel shards, press a few pieces into the buttercream for extra crispness and caramel flavour.