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The Dutch have a decidedly sweet tooth, a fact that is clearly evident from the huge selection of delicious sweets, cakes and pastries available in every Dutch supermarket. And cupcakes, tempting mini sponge cakes that immediately command attention with their colourful and incredibly creative toppings, are currently taking the Netherlands by storm!
Cupcakes originate from England where, according to various sources, they have been enjoyed since the beginning of the nineteenth century. The cookbook ‘Receipts’, written by Elisa Leslie and published in 1828, contains the very first cupcakes recipes, which were eagerly devoured by genteel English ladies. As they were so quick and easy to prepare, in addition to being the ideal size for children, these eye-catching cakes rapidly became popular with all walks of life and were soon no longer the preserve of the upper classes.
Nowadays cupcakes are as popular with adults as they are with our kids. The nice thing about cupcakes is that you can decorate them in your own, special way, making each one an entirely personal and unique creation. It’s great fun to decorate them with all the family, which is why suppliers of baking products, Dr. Oetker, have developed a complete range of delicious cupcake mixes and exciting accessories, such as brightly coloured cupcake moulds, tasty fillings, attractive toppings and even a variety of cupcake pens for more intricate designs. Cupcakes are perfect for all seasons and every occasion including birthdays, weddings, Halloween and Christmas.
Why not get in touch with your creative side and try our mouth-watering recipe for a typically Dutch cupcake below?
Dutch cupcake recipe
For the decoration:
• 100 grams pink cupcake marzipan
First prepare the cupcake base according to the directions on the packaging and bake for around 22 minutes or until ready. Remove from the oven and allow to cool. Then place the butter for the topping into a mixing bowl and add both the icing sugar and vanilla sugar. Add a tablespoon of lukewarm water and stir this mixture well, until it forms a nice, smooth consistency. Spoon the butter cream into a piping bag and use to decorate your cupcake base. Next cut the cupcake marzipan into small, thin circles. Using the marzipan circles, carefully create delicate flowers and place on top of the butter cream. Finally, pop the cupcakes into the refrigerator for 1 – 2 hours before serving on your finest cake stand.