A Great Success!

I've gotten tired of the constant rummaging for recipes, always picking them apart, mixing two or three together, replacing this with that. I've been studying the art of writing your own recipes and using ratio.  I came to the conclusion that ratio involves math and math is hard.  So, I just did what I do best and winged it.  I started with base amounts and then went by sight and taste, only keeping in mind as far as ratios go that this and that has to be equal or within 20% of this and that.   My goal was a Stroop Waffle inspired cupcake.  My first result was this:

 A lovely, perfect little cake.  Dense but airy, sweet but subtle.  Very cinnamonny.  Topped with a neutral Italian meringue butter cream and drizzled with cinnamon caramel.  A slice of stroop waffle finished it off.

I'm quite proud of myself honestly.  I was always too afraid to construct something blind, but this has given me the confidence to make anything without a recipe.  Who knows what's next?  

I score these cupcakes an 8 out of 10.  They need a tiny tweak here and there, but that's just because I'm a perfectionist.  Here is the recipe as is, if someone would make them and give me feedback I'll love you for it!


All ingredients in the recipe are measured by weight.  I did not do anything by cups nor do I plan to.  Sorry Mericans.

*Editors note*  Fine!  I was forced into it, can't have my readers looking like drug dealers measuring out ingredients, that would be a shame.  Recipe is now in cups and grams and as exact as possible.




Stroop Waffle Cupcake
recipe 100000% by me!

 METRIC 
175g Flour 

75g Sugar*

113g Butter*

2 Eggs, 1 Egg Yolk

1 teaspoon Baking Powder

3/4 teaspoon salt

1/2 Cup Milk

2 teaspoons Vanilla

1/4 Cup Melted Caramel or Dulce De Leche

2 1/2 teaspoons Cinnamon

AMERICAN 

1 1/3 Cup + 1 Tablespoon Flour

1/3 Cup + 2 Tablespoons Sugar* 

1/2 Cup Butter*
2 Eggs, 1 Egg Yolk

 1 teaspoon Baking Powder

3/4 teaspoon salt

1/2 Cup Milk

2 teaspoons Vanilla

1/4 Cup Melted Caramel or Dulce De Leche

2 1/2 teaspoons Cinnamon

 

*Optional Adjustment - Increase sugar to 100g / 1/2 Cup
*Optional Adjustment - Cut butter to 56 grams / 1/4 Cup, add 1/4 Cup Vegetable Oil




Sift together flour, baking powder, salt and cinnamon in a small bowl and set aside.


Beat eggs and sugar until pale and airy. Beat in caramel and oil* if using.
Alternate adding flour mixture and milk, starting and ending with flour, beating very well after each addition.

Scrape bowl and give a final mix. Batter should be smooth, silky and airy.


Scoop into a lined muffin tray and bake 15 - 17 minutes at 180C/355F.


Cool completely before frosting.




Italian Meringue Buttercream
The recipe I used as well as a fantastic tutorial is right on over at Cakejournal.com








Caramel Sauce
1/4 Cup Melted Caramel/Dulce De Leche
Pinch of Cinnamon


Mix together until smooth and fluid, then cool to room temperature and drizzle over cupcakes.  Garnish with a slice of Stroop Waffle if desired.