I started by making the creme patisserie the night before so I could cool it in the fridge overnight. I’ve only made creme patisserie once before and the recipe worked beautifully so I decided to use it again. This did make far too much for the 7 cupcakes I needed, so I made another 12 the next day! So you may wish to half the creme patisserie recipe if you’re making a smaller number of cakes. I heated 500ml whole milk with
the seeds from a vanilla pod until it reached boiling point. I then took it off the heat and poured into a jug.
In my food mixer I whisked up 6 egg yolks with 140g caster sugar until pale and thick. I added 45g cornflour and mixed that in. I then put the mixer on a medium speed and poured the milk in slowly as it mixed.
I poured the mixture back into the pan and heated it up whilst stirring continuously. There is a moment when it suddenly thickens, I started whisking it at this point to keep it smooth and stop any lumps.
I put it in a bowl, and covered it with cling film. I made sure the cling film was touching the creme pattiserie so that a skin doesn’t form on it. I left it in the fridge overnight to cool.
The next day I made the cupcakes. I was taking them to a dinner party where one of the guests had a gluten intolerance so I made regular cupcakes with gluten free flour. Ideally I would have made genoise sponge cupcakes as this is the traditionally sponge. So it’s up to you which to use if you try this recipe. I creamed together 120g butter and 120g caster sugar. I then whisked in 2 eggs and 1 tsp vanilla extract.
I added 120g gluten free self raising flour and 3 tbsp whole milk, and mixed in. If you don’t need these to be gluten free, just use regular self raising flour.
I divided the cupcake mixture into 7 cases as that’s how many I needed, but I reckon you could stretch the mixture to 8 cupcakes. As I mentioned before, as the creme patisserie recipe makes quite a lot so you can make a lot more cupcakes to use it up if you wish.
I baked on 175C/350F/Gas Mark 4 for 20 minutes until golden. I left them to cool completely.
While they were cooling I kneaded some green food colouring into 100g natural marzipan and cut out 2.5 inch circles. I got exactly 19 circles from this much marzipan. I left the marzipan out to harden up.
I used a tiny dab of water to stick a pink heart sprinkle into the middle of each marzipan circle. Traditionally a pink flower is put on top of a Prinsesstårta, but I had these pink heart sprinkles in the cupboard from Valentine’s Day baking and I thought they looked really cute!
Once fully cool I used a knife to scoop out the middle of the cupcakes. A cupcake corer won’t make enough room for the filling so you do need to do this manually.
I half filled the holes with seedless raspberry jam, about 1 tsp per cupcakes.
Then I topped them up with the creme patisserie and smoothed the top.
I whipped up a 250ml tub of double cream and piped swirls onto each cupcake. I kept the swirls flat so I could place a circle of marzipan on top.
I was so pleased with the final result! I found making a full sized Prinsesstårta really tough in terms or decorating as I’m not skilled with covering cakes in fondant/marzipan, but these cupcakes are so much simpler. Everyone at the dinner party loved the cupcakes. The Swedes really have it down, I mean, cream, custard and jam in a cake – how can you go wrong?!
I’m entering this Swedish treat into myself and Cakeyboi’s baking challenge Treat Petite. Cakeyboi is hosting this month and the theme is Eurovision.
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Swedish Princess Cupcakes (Optional Gluten Free)
- 500 ml + 3 tbsp Whole milk
- 1 Vanilla pod
- 6 Egg yolks
- 380 g Caster sugar
- 45 g Cornflour
- 240 g Butter
- 4 Eggs
- 2 tsp Vanilla extract
- 240 g Self raising flour (gluten free optional)
- Green food colouring
- 100 g Natural marzipan
- Pink sprinkles
- 65 g Seedless raspberry jam
- 250 ml Double cream
Start by making the creme patisserie the night before. Heat the whole milk with the seeds from the vanilla pod in a pan until it reaches boiling point. Then take it off the heat and pour it into a jug
In a food mixer whisk up the egg yolks with 140g of the caster sugar until pale and thick. Add the cornflour and mix in. Then put the mixer on a medium speed and pour the milk in slowly as it mixes
Pour the mixture back into the pan and heat it up whilst stirring continuously. It will suddenly thicken after approximately 5 minutes, start whisk it at this point to keep it smooth and stop any lumps from forming
Put the creme patisserie in a bowl, and cover it with cling film so that the cling film is pressed into the bowl and is touching the top of the creme patisserie. Leave it in the fridge overnight to cool
To make the cupcakes, cream together butter and 240g of the caster sugar. Then whisk in the eggs and vanilla extract
Add the flour and if using gluten free flour add the 3 tbsp whole milk, and mix in
Divide the mixture into cases and bake on 175C/350F/Gas Mark 4 for 20 minutes until golden. Leave them to cool completely
Knead the green food colouring into the natural marzipan and cut out 2.5 inch circles. Leave the marzipan circles to harden up
Use a tiny dab of water to stick a pink heart sprinkle into the middle of each marzipan circle. You can also use a pink flower, pink heart made from fondant or leave plain
Use a knife and spoon to scoop out the middle of the cupcakes
Half fill the scooped out holes with seedless raspberry jam, about 1 tsp per cupcake
Then fill the other half of the scooped out holes with the creme patisserie and smooth the top
Whip up the double cream and pipe swirls onto each cupcake. Keep the swirls flat, then place a circle of marzipan on top of each cupcake