If you’ve ever been to the Netherlands, no doubt you’ve tasted these cookies of heaven. Foreign friends always beg for them. They’re the complete package: sweet, salty caramel, soft inside, crunchy exterior, delicious texture, super yummy and surprisingly filling. They’re always round with a waffle pattern.
Making these into cupcakes is nothing new to Dutch (& non-Dutch) food bloggers.
- Yoghurt can be replaced with milk.
- You can replace dark brown caster sugar with granulated sugar or omit it.
- Sunflower oil can be replaced with butter (oil has a longer shelf life/soft).
- Vanilla sugar can be replaced with vanilla extract.
- Use topping of your choice.
Making the cakes:
- Beat the eggs, sugar, vanilla sugar, cinnamon and salt together on high speed for a few minutes until foamy. Add the sunflower oil and mix for a minute. Add the flour, baking powder and yoghurt, mix until combined.
- Pour the batter into the muffin tin (25 g batter per cupcake).
- Place in a preheated oven at 180°C for about 25 to 35 minutes.
- Cut the stroopwafels into pieces. Bring the unwhipped cream, caster sugar and stroopwafel (on a low heat) to the boil while stirring with a whisk. Let it cool and then cover.
- Beat the unwhipped cream, vanilla sugar, sugar and klopfix until stiff. Add the mascarpone and mix well until combined.
- Make a hole in the cupcake and pipe the stroopwafel mixture into it.
- Pipe a dollop of cream on it.
- finish it off with some caramel and half a stroopwafel.