Instructions

1. Preheat the oven to 170°C. Place the rack in the middle of the oven. Prepare a cupcake baking tray lined with paper cupcake cases.
2. Place the butter in a bowl and add the sugar. Set the mixer to medium speed and mix the butter and sugar well until a light and fluffy mixture forms. Then add the eggs one by one.
3. Gradually add the self-raising flour. Finally, add the milk and mix everything for another 2 minutes at medium speed until you have a light and smooth batter.
4. Using two tablespoons, spoon a small amount of batter into the center of the paper cupcake cases. Fill each case to about 2/3 full.
5. Place the cupcake tray on the rack in the middle of the oven. Bake the cupcakes for 20–25 minutes at 170°C. After 20 minutes, open the oven door and insert a wooden skewer into a cupcake to check if they are done. If no wet batter sticks to the skewer, the cupcakes can be removed from the oven. If batter still sticks to the skewer, bake for another 5 minutes and check again.
6. After baking, let the cupcakes cool in the tray on a cooling rack. If the cupcakes are slightly domed, place a (cutting) board on top of the tray immediately after removing them from the oven. Remove the board after about 1 minute; the cupcakes will be flat and easier to decorate.
7. For the buttercream, mix the butter until soft and light in color. Add the powdered sugar and vanilla sugar and mix well. If desired, add food coloring until the desired color is reached. Place the buttercream in the refrigerator briefly if needed, so it is easier to work with.
8. Using a piping bag, pipe a nice swirl or round of buttercream onto the cooled cupcakes. Cut star shapes out of the Stroopwafels and place them on top of the buttercream. Finish with sugar pearls.