Here is her story and her recipe:
My blog had a complete facelift, finally! and what better way to celebrate this and my love for cupcakes by making the typical dutch cupcake! I have to confess though, I changed the recipe a bit (tweaked it here and there) but I still feel it's a work in progress. decoration wise: it's a keeper! especially since the main color of my friend's webshop, which inspired me in making a stroopwaffle cupcake, is pink (sorry, long sentence). I was playing with the idea for hearts for a few weeks now. I actually used stroopwaffles for this recipe that I took home from my trip to the states. if you live in the canada or the united states, you can buy these stroopwaffles here. they're super tasty and have a nice cinnamon flavor! this time I also made a step by step photo guide (sort of).
Making stroopwaffle hearts begins with getting yourself some stroopwaffles, for instance here or here. take a heart shaped cookie cutter and cut two hearts out of a stroopwaffle. for 12 cupcakes, you'll need 6 stroopwaffles (one package will do)
Below you'll see what you end up with, aren't these the cutest mini stroopwaffles you've ever seen? the remaining bits of the stroopwaffles are needed for the cupcake batter. use you cookie cutter to cut the rest of the waffles into small bits as seen on the photo as well.
160g unsalted butter
160g brown sugar (lichtbruine basterdsuiker)
160g self-rising flour
3/4 tsp of baking powder
3/4 tsp of cinnamon
6 normal sized dutch stroopwaffles
begin this recipe by following the above photo tutorial. this means, start by cutting your heartshaped mini stroopwaffles.
next, preheat your oven to 180 degrees celcius. line a muffin tin with 12 cupcake liners of your choice. in a large bowl start creaming the butter until soft. add the brown sugar and mix until a creamy texture is achieved. add the eggs one by one mixing well after each egg. sift the flour, baking powder, and cinnamon and add to the mixture. mix until batter is smooth (2-3 minutes). use a spoon or similar to add the stroopwaffle bits. gently fold these ingredients into the batter.
using an icecream scoop, divide the batter over the 12 cupcake liners. bake the cupcakes for 20-25 minutes. let them sit in the muffin tin for 5 minutes before removing from pan to let cool completely. once finished filling, frost the stroopwaffle cupcake and decorate accordingly with the heartshaped stroopwaffle pieces.
cinnamon cream cheese frosting
(for 12 cupcakes)
100g of unsalted butter
200g cream cheese
1 tsp of cinnamon
one cup of powdered sugar (or more, to your tasting)
cream the butter for 2 minutes on a medium speed. add the cream cheese and combine with the butter until a creamy texture is achieved. add the cinnamon and powdered sugar. keep beating on high speed until desired consistency (if your frosting is too soft, put it in the fridge for a little while).