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Swedish Princess Cupcakes


Makes 12


We used cake flour to give these cupcakes a light and fluffy texture. If you don’t have cake flour, then weigh out 100g plain flour, remove ½ tbsp and add ½ tbsp cornflour instead. Remember to mix well.

Prep time: 40 mins

Cooking time: 15 mins


100g cake flour

3 tbsp almond flour

Pinch of sea salt

3 whole eggs plus 2 yolks

110g caster sugar

60g butter, melted

Raspberry jam

Whipped cream

Dollar Sweets Marzipan

Dollar Sweets Food Colouring (No Artificial Colours), green

Pink flower icing decorations

Icing sugar, to decorate

Preheat a fan forced oven to 160ºC. Line a standard 12-hole baking tin with cupcake cases.

In a medium bowl mix together flours and salt.

In a heatproof bowl, add eggs, extra yolks and sugar. Whisk over a small saucepan of simmering water, until the sugar dissolves and the mixture no longer feel gritty. Transfer to an electric mixer bowl then whisk on high speed for about 4 mins or until fluffy and pale in colour.

Sift over the flour mixture and carefully fold through, then follow with the melted butter, be careful not to deflate the mixture.

Spoon the mixture between cupcake cases and bake for 12-15 mins until golden and springy. Allow to cool completely.

Meanwhile, colour marzipan with a couple of drops of green food colour. Knead through until the colour is even, then roll onto a clean surface that has been lightly dusted with icing sugar. Roll out until about 0.6mm in thickness. Use a fluted cookie cutter to cut 12 circles from the marzipan – these should be the same size as your cupcakes.

When ready to serve, use a small, sharp knife to cut a cone shape at the top of the cupcakes. Fill with a small spoonful of raspberry jam and a spray of whipped cream. Top with a marzipan circle to enclose then decorate with a pink icing flower and a dusting of icing sugar. Serve immediately.


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