Swedish Princess Cupcakes

As some of you may know, I absolutely love Scandinavian baking! One of my favourites to make and also eat is the ‘Prinsesstårta’ or the Swedish Princess Cake, a light cake with different layers including creme patissiere and double cream covered in bright green marzipan… YUM!! I had a day off work the other day and really wanted to make a Swedish Princess Cake but didn’t want a big cake.. so I thought, why not make cupcakes! So here is my Swedish Princess Cupcake recipe!

Ingredients

Cake

When I make cupcakes, I weigh the eggs all together (before cracking) and whatever the weight is, that’s what the weight of the sugar, butter and flour will be!

2 Large Eggs

Unsalted butter (room temperature)

Caster Sugar

Self Raising Flour

1 tsp Vanilla Essence

Pinch of Salt

 

Creme Patisserie

1 egg

50g Caster Sugar

30g Plain Flour

200ml Milk

1 tsp Vanilla Essence

 

Layers & Decoration

3 tbsp Strawberry Jam

150ml Double Cream

1 tbsp Icing Sugar

1 tsp Vanilla Essence

200-250g Marzipan

Green & Pink food colouring

 

Method

Preheat the oven to 170C.  Line a cupcake tin with cases.

First, make the cupcakes by mixing the butter and sugar until light and fluffy. Add the eggs, flour, vanilla and salt, mix. Spoon the mixture into the cases, the mix should make around 12 cupcakes.  Bake for around 20 Minutes then leave to cool completely.

Now on to the creme pat, in a large bowl, whisk the sugar and egg until light in colour.  Heat up the milk in a heavy bottom pan.  Add the flour to the egg mixture, mix.  Slowly add the milk into the egg mixture whilst whisking.  Pour the custard to the pan and gently heat whilst constantly whisking. The mixture will thicken after a while.  Add the vanilla, mix then leave to cool.

Using an apple corer (or just a knife or a small biscuit cutter), take the middle of each cake out, save the tops for later. Fill each cupcake with the cooled creme pat, place the cake tops on to close the hole.

Spread a thin layer of jam on each cake.

In a bowl, whisk the double cream until thick. Add the icing sugar and vanilla. Using a teaspoon, spoon the cream onto each cupcake.  Spread and shape into a dome shape with a knife.

Take a little bit from the marzipan, the large piece will need to be made green and the small bit pink.  Knead the marzipan then add the green colouring to the large piece, knead until the colour is bright.  Repeat the process with the small piece of marzipan with the pink colouring.  

Split the pink marzipan into 12 little balls. Make into sausage shape, then flatten out, roll up into a flower.

Roll out the green marzipan to around 1/2cm thick.  Cut out 12 circles with a cutter then place on each cupcake.  

Glue the little roses on each cake (using edible glue or just a bit of water).

Leave to set for a bit then enjoy!

 

 

These cakes are best on the day they’re made but can be stored in the fridge for a maximum of 2 days.

 


2 thoughts on “Swedish Princess Cupcakes

  1. Pingback: Leek & Potato Soup

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