Dutch Syrup-Wafer Cupcakes (Stroopwafel)

Dutch Syrup-Wafer Cupcakes
(Stroopwafel)



12 cupcakes ( 13-14)





Shopping List:

125 gr butter, softened
125 gr light brown soft sugar
2 eggs free range
150 gr self-raising flour
1 or 2 tablespoons milk
1 teaspoon golden syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
a few bits of the cutout leftovers from cutting the hearts or flowers out of the biscuits.

If you can find it: Special Dutch Speculaas kruiden.
200 gr small stroopwafels
small cutters, heart or flower shape



For the basic butter cream:
75 gr butter softened
225 gr icing sugar
30-50 gr (depends how strong you want it)
syrup or molasses) ( i used thick Zeeuwse Boerin Keuken (kitchen) Stroop)



Preheat the oven to 180C. Put your cases in your muffin tin.
Beat together the butter and brown sugar until pale and fluffy. beat in the eggs, one @ the time. Mix in the flour and the rest of the ingredients.

Divide the mixture into your cases in the prepared tin with an icecream scooper.  Bake in your prepared oven for about 15-20 minutes until risen and springy to the touch.
Leave to cool on your wire rack.

For the topping:
Mix all the ingredients together and spread over the cool cupcakes. Decorate as you like.
let it cool even more to harden the buttercream. Sprinkle with some left over cuttings from the biscuits, if you like.

                                                           "Enjoy"