We've never liked beschuit met muisjes
, those rusk-like rounds topped with sugar-covered aniseed (known as muisjes
) that are served to celebrate births in the Netherlands, and these chocolate-aniseed flavored cupcakes are certainly a yummy alternative. They were inspired by Van Velze's delicious chocolade discs covered with muisjes
. You can find aniseed sprinkles at every Dutch supermarket, but they are also widely available from websites that sell Dutch groceries online
. Use pink and white muisjes
, as we have, to celebrate the birth of a baby girl, or blue and white ones for a baby boy.
Yield: Makes 12 cupcakes.
- FOR THE CUPCAKES:
- 1 1/3 cup self-rising flour (160 g)
- 2 tbsp Dutch process cocoa (15 g)
- 3/4 cup superfine (castor) sugar (150 g)
- 2/3 cup butter, softened (150 g)
- 3 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- FOR THE FROSTING:
- 6.17 oz (about 1 1/3 cup) powdered (icing) sugar (175 g)
- 2 tbsp Dutch process cocoa
- 4.4 oz (about 1 cup ) cream cheese (125 g)
- TO DECORATE:
Preheat the oven to 356 degrees F (180 degrees C). Line a 12 cup muffin tray with paper baking cups. Add all the ingredients to a large mixing bowl and beat with an electric whisk for 1-2 minutes until light and creamy. Divide the mixture evenly between the cupcake cases.
Bake the cakes for 18-20 minutes until risen and just firm to the touch. Transfer to a fine wire rack to cool.
Meanwhile, add the powdered (icing) sugar, cocoa powder and cream cheese to a bowl and beat until completely smooth and creamy. Cover and set aside.
When the cupcakes are stone cold, use the back of a spoon to cover them with a layer of frosting. Decorate with the muisjes and store in an air-tight container until ready to serve.
You can make the cupcakes a day in advance if stored in an air-tight container. Make the frosting and decorate on the day you plan to serve the cupcakes. They'll keep for a few more days if kept in a cool place.