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Swedish Princess Cupcakes (Optional Gluten Free)

Vanilla cupcakes, filled with jam and creme pattiserie, topped with whipped cream and a green marzipan disc

Course Dessert
Cuisine European
Keyword Cupcake
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the creme patisserie

  • 500 ml Whole milk
  • 1 Vanilla pod
  • 6 Egg yolks
  • 140 g Caster sugar
  • 45 g Cornflour

For the cupcakes

  • 240 g Caster sugar
  • 240 g Butter or baking spread
  • 4 Eggs large
  • 2 tsp Vanilla extract
  • 240 g Self raising flour gluten free optional
  • 3 tbsp Milk only add if using gluten free flour

For the filling

  • 65 g Seedless raspberry jam

For the decoration

  • Green food colouring
  • 100 g Natural marzipan
  • Pink sprinkles
  • 250 ml Double cream

Instructions

  1. 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

  2. In a food mixer whisk up the egg yolks with 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

  3. 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
  4. 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
  5. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  6. To make the cupcakes, cream together butter and caster sugar. Then whisk in the eggs and vanilla extract

  7. Add the flour (if using gluten free flour add the milk), and mix in

  8. Divide the mixture into cases and bake for 20 minutes until golden. Leave them to cool completely

  9. Knead the green food colouring into the natural marzipan and cut out 2.5 inch circles. Leave the marzipan circles to harden up

  10. 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

  11. Use a knife and spoon to scoop out the middle of the cupcakes

  12. Half fill the scooped out holes with seedless raspberry jam, about 1 tsp per cupcake
  13. Then fill the other half of the scooped out holes with the creme patisserie and smooth the top
  14. 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
  15. Serve immediately and store leftovers in the fridge, eat within 2 days