Swedish princess cupcakes

12
2 hours

Ingredients

Crème patissiere

  • 2 egg yolks
  • 30g of caster sugar
  • 15g of cornflour
  • 175ml of whole milk
  • 1 vanilla pod, split and seeds scraped out
  • 1 knob of butter

Genoise sponge

  • 3 eggs
  • 75g of caster sugar
  • 1 tsp vanilla paste
  • 75g of plain flour
  • 25g of butter, melted

To assemble the cupcakes

  • 4 tbsp of raspberry jam
  • 600ml of double cream
  • 500g of marzipan
  • green food colouring, paste not liquid
  • pink food colouring, paste not liquid
  • 50g of dark chocolate, melted

Method

1
To make the crème patissiere, whisk the egg yolk and sugar together in a bowl until pale and thick. Add the flour and mix in. Score the vanilla pod down the centre and place it in a saucepan with the milk over a gentle heat
2
Bring the milk slowly up to the boil, fish out the vanilla pod and pour the milk over the egg, sugar and flour mixture, whisking all the time
3
Tip the mixture back into the saucepan and place it back on the heat, stirring all the time, until it comes up to a gentle boil. Leave it to boil, still stirring, for a couple of minutes, or until the mixture has thickened
4
Take the pan off the heat and stir in the butter. Pour the creme patissiere into a cold bowl or jug and cover the top with cling film to prevent a skin from forming and leave to cool
5
If your mixture has gone lumpy, push it through a sieve before decanting into your clean bowl or jug
6
While the crème patissiere is cooling, make the cakes. Place the eggs and sugar in a large heatproof bowl suspended over a pan of barely simmering water. Whisk continually until the mixture is pale and thick and leaves a ribbon of mixture when you lift the beaters that takes a few seconds before it disappears
7
Remove the bowl from atop the pan and whisk in the vanilla before sifting over the flour. Fold the flour in with a large metal spoon, being careful not to knock the air out of the batter. Pour the cooled melted butter down the side of the bowl and fold in
8
Divide the mixture between the cupcake cases and bake for 15 – 20 minutes or until golden and well risen. Leave the cakes to cool on a wire rack
9
Whip the cream and fold a third into the cold crème patissiere until smooth and spoon it into a piping bag. Place the remaining whipped cream in a second piping bag
10
Use a small knife to cut a cone shaped hole out of each cake and place a teaspoon of raspberry jam in each one. Top the jam with a squeeze of crème patissiere and pipe over a generous blob of the cream over the top. Pop the cakes in the freezer to harden slightly
11
Colour a fifth of the marzipan with the pink dye and make some roses (you can buy ready-made if you prefer)
12
Dye the remaining marzipan with green dye and roll it out on a surface lightly dusted with icing sugar. Cut out rounds big enough to top the cakes and place one round over each cupcake. Smooth the tops into a neat dome using your hands
13
Place the melted and slightly cooled chocolate in piping bag fitted with a small round nozzle and pipe over a chocolate pattern of your choice. Top each cake with a rose and serve