Wednesday, December 9, 2009

Speculaas cupcakes

Speculaas cookies remind me of winters with warm thee and a cozy couch next to the garden window where we would sit with my mom and sister when we returned from school. We'd come home from school cold or wet, In Holland most of the kids go to school with......., you guessed it bycicles, and my mam would always be waiting for us with warm thee and a nice plate of goodies. The problem with these cookies is you can't stop. If you dip one in your thee until it is soft and you taste it it's just impossible to stop. For this reason alone already I think it's good that I live in Israel. No speculaas here, until now that is.

Well I sincerely hope you enjoy this recipe. If you would like to make cookies instead of cupcakes you can look up a recipe for speculaas cookies, because you have the recipe for the spices.

Dutch Speculaas kruiden are a mix of:
15 gram ground Cinnamon
2 gram ground clove
2 gram ground nutmeg
1 gram ground white pepper
1 gram ginger powder
½ gram ground hel (Cardamom)

Be very carefull using these spices, because your recipe will become very (too) spicey if you use too much.

For the cupcakes:

230 Gram flower
1 tsp Bakingpowder
125 Gram butter room temp.
250 Gram white sugar
Speculaas spices according to your taste
1 tsp Vanilla extract
3 eggs room temp.
100 ML milk room temp.
1/5 tsp salt. 1.
preheat oven 175ºC

2. Mix butter until fluffy and white , add sugar and eggs (one by one), mix for 3 minutes.

3. Add to this Sifted flower, bakingpowder and salt, milk, vanilla and spices . Mix this until it all comes together as a batter

4. put ± 12 cupcake liners in a tray and fill them for 2/3 with batter

5. Bake the cupcakes for 15 - 20 minuts. check with a tooth pick, if it comes out clean they're ready

6. Let them cool in the tray for 15 minutes and then transfer them to a wire rack where they can cool.

7. While the cupcakes are cooling you can start making the buttercream

For the buttercream you'll need:
200 gram butter roomtemp.
1 tsp natural almond essence(or more if you like) -
175 gram confectioners sugar
10 ml milk at room temp.


1. In an electric mixer fitted with the paddle attachment, cream the butter until fluffy and white for about 3 min.

2. add confectioners sugar (spoon by spoon and scrape the sides of the mixer bowl often), milk and almond essence and mix for about 5-7 minutes at medium speed.

3. When the cupcakes are totally cooled down you can start decorating your cupcakes with the buttercream.

Here some nice ideas for decorating :

You can by your ingredients from (of course there are more places but these 2 I personally like):
I love doing my shopping at grubstein in the south of Tel Aviv (close to Levinsky) they are 2 lovely ladies who work there and they'll patiently answer all you questions.

See you

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