Street food and night markets have a lively, irresistible energy. Montfoort, a small Wellington-based vendor, highlights authentic Dutch street treats at local markets. I was thrilled to collaborate with Montfoort on a new baking project inspired by their classic stroopwafels.
Traditional stroopwafels are placed over a hot drink so the spiced caramel inside warms and becomes gooey. For this recipe I adapted that idea into a cupcake: a soft Earl Grey–infused cake filled with spiced caramel buttercream and drizzled with extra caramel sauce. If you can get hold of Montfoort’s stroopwafels, shard some pieces on top for extra crunch and flavor. My spiced caramel sauce recipe is available on my site for those who want to make it from scratch.
If you’re in Wellington on the weekend, try to find Montfoort and taste their Dutch treats in person.
- Cupcake
- 125g self-raising flour
- 125g caster sugar
- 1/4 teaspoon baking soda
- 125g butter, room temperature
- 2 large eggs
- 2 tablespoons Earl Grey–infused milk (1 tea bag)
- Spiced Caramel Buttercream
- 150g butter, softened
- 340g icing sugar
- 8–10 tablespoons spiced caramel
- Spiced Caramel
- See the spiced caramel recipe referenced above
- Preheat the oven to 180°C (170°C fan) and line a cupcake tray with paper cases.
- To infuse the milk, pour about 3 tablespoons of milk into a small heatproof cup and add one Earl Grey tea bag, ensuring it is submerged.
- Heat the milk until nearly boiling (about 30–40 seconds in the microwave). Squeeze the tea bag and leave it in the milk to cool and infuse.
- Sift the dry ingredients (flour, sugar, baking soda) into a stand mixer bowl.
- Add the room-temperature butter and eggs, and beat for 1 minute until combined.
- Reduce the mixer speed and add the 2 tablespoons of cooled tea-infused milk. Increase the speed again and beat for a further minute, scraping down the sides as needed.
- Fill the paper cases about two-thirds full.
- Bake for 16–20 minutes, or until the cakes spring back when lightly touched.
- Remove from the oven and set the cupcakes aside to cool while you prepare the buttercream.
- Beat the softened butter in a stand mixer for 5 minutes, scraping the bowl occasionally.
- Sift the icing sugar and add it to the butter in two additions, beating for about 3 minutes between each addition.
- On a low speed, add the spiced caramel sauce, then increase the speed and beat for another 5 minutes until light and fluffy.
- When the cupcakes are completely cool, pipe a generous swirl of buttercream on each, then drizzle with additional spiced caramel.
- If you have stroopwafels, cut them into shards and press a piece into the buttercream for a crunchy, caramel-topped finish.