Something Pretty

Pretty Princess Cupcakes

When life gives you extra marzipan, make princess cupcakes! I had some leftover marzipan from my Icing Artistry 1 class , so of course I thought of these tasty treats. Traditionally a Swedish cake, Princess cake is light sponge, filled with pastry cream, a little raspberry preserves and whipped cream, all wrapped in pretty light green marzipan.

It’s a lot of components to make. You can make the sponge cupcakes one day in advance, the pastry cream 1-3 days in advance. You can make your own marzipan, and I promise to post a recipe here soon. Or you can simply buy pre-made marzipan.

If the sponge and pastry cream are too much, you can totally pull these together easier using your favorite light vanilla cupcakes and vanilla pudding for the filling. For me, the special part is the marzipan and the combination of all the flavors together. So worth the work!

PRINCESS CUPCAKES

Makes 12 to 15

For Sponge Cupcakes:

4 eggs

1 cup sugar

1 teaspoon vanilla

1 1/4 cups cake flour

pinch of salt

For Pastry Cream 

2 cups milk

3/4 cup sugar

1/2 cup cornstarch

6 egg yolks

1 stick unsalted butter, cut into 8 pieces

2 teaspoons vanilla extract

For Assembly:

½ cup raspberry preserves or raspberry pie filling.

1 pound marzipan

1. Make sponge cupcakes. Preheat oven to 350 F. Line a standard size cupcake pan with paper liners.

2. Combine the eggs, sugar and salt in a stainless bowl over simmering water. Lightly whisk until 110 F. This will help add volume to your sponge.

3. Transfer the egg mixture to an electric mixer. With wire whisk attachment, whip until very light, very pale and thick, about 10 to 12 minutes. I always set a timer for this stage because it is so important.

4. Carefully fold in flour, a quarter at a time being careful not to deflate the foam.

5. Fill lined cupcake pans 2/3 full and bake as soon as possible.  

6. Bake 15 to 20 minutes or until golden brown.Remove pans from the oven. Cool completely before filling and frosting

7. Make pastry cream. In a medium saucepan over low heat, bring 1 cup milk and ½ cup sugar just to a boil. In a mixing bowl whisk remaining milk, sugar, cornstarch, egg yolks and remaining ¼ cup sugar.

8. Slowly whisk hot milk mixture into egg mixture in a thin stream. Return the mixture to the pan and whisk constantly over low heat until boiling and thick. Remove from the heat and stir in vanilla and butter.

9. Transfer the mixture to a small bowl. Place a piece of plastic wrap directly on the surface to avoid a skin forming on top. Cool completely before using. ( Can be made 1 to 3 days in advance. Place in an airtight container and refrigerate.)

10. Assemble cupcakes. Fill a pastry bag with pastry cream. Cut tip off pastry bag to make a small opening. Insert tip of bag into the center of the cupcake. Squeeze to release filling into cupcake.

11. Using a small spatula or butter knife, spread a thin layer of raspberry preserves or filling on top of the cupcake.

12. Knead a drop or two of green food coloring into marzipan. On a surface lightly dusted with confectioners sugar, roll marzipan into a thin layer. Using a fluted cookie cutter, cut marzipan into 3-inch circles. Place a circle of marzipan on top of each cupcake. Top with a tiny sprinkle of powdered sugar or pipe with a buttercream rosebud.