SWEDISH PRINCESS CUPCAKES
Makes 12
TIP
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
INGREDIENTS
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.