Ok, you know I had to do it.

Its just not possible to make anything Swedish in my house without indulging in a fair amount of Swedish Chef-speak, and trust me.. There were plenty of “bork bork bork’s” uttered this morning in my house.

I know these little cupcakes just look like regular old cupcakes, but they have a story.

They’re modeled off of Swedish Princess Cakes.  The marzipan coated, whipped cream iced, raspberry jam and custard filled sponge cake domes that really aren’t very common anywhere near where I currently live.

Sure, I’ve seen them on the internet, and thats exactly where I got the idea to make these cute little cupcakes. They’re just like regular princess cakes, only they’re bite sized, and filled, instead of layered.

The thing about these cupcakes, is that they’re really labour intensive.

Not only do you have to make the sponge cake, but you’ve got to “soak” it in a sort of sugar syrup. Then fill it with raspberry jam and vanilla custard. Then add a giant mound of sweetened whipped cream, and cover the whole thing in a thin layer of green marzipan. The pink rose is the traditional decoration, and I figured since I put so much work into these little buggers, I might as well keep it simple with the decoration.

But why would I spend my entire morning making a dozen cupcakes, when I could have spent about 10 minutes making a dozen similar ones?

Herein lies a little bit of a story.

You see, my husband currently works for a company which is ran by Swedish people.
Well, I guess that story is a lot shorter than I thought it would be.

Anyways, My husband is quitting his job, and although there have been a few issues with his co-workers, but not anyone that he works with directly, He really likes the people he works with. When he first got the job, the owner of the company, whose name I don’t know but I probably couldn’t spell anyways, took my husband out to dinner, and told him how great of an employee he is, and how happy he was that they hired him.

Since then, he’s called my husband probably once a month just to make sure everything is alright with him. From what I’ve gathered, this guy is pretty cool.

So, since my husband has been bringing in my cupcakes to work for his co-workers ever since I started this blog, I figure I’d send along a special batch, as Swedish as the boss, for Aaron’s resignation day.

I mean, I thought about other Swedish things, but sending packages of Swedish fish to work with him just didn’t have the same sentimentality behind it.

This special one is for the boss-

Pretty pretty princess cakes!

The one in front is my favourite…

So this recipe I snagged from I-village. I changed a few insignificant things about it, but I can’t claim that its my own recipe at all.

However, since the recipe is posted on the internet in the first place, I’ll provide a link to the original recipe, if you’d like to make a traditional Swedish princess cake of your own. I’ll give the details of how to make little princess cupcakes, below.

• Instead of using round cake pans, I used a muffin tin with a dozen cupcake papers, and 2 four inch cake pan rounds. The recipe will probably make 24 cupcakes if you would like to just make cupcakes with it.

• Instead of using rum in the soaking solution, I used lemon juice.
• Instead of brushing on the soaking solution, I cut the top of the cupcake off and poked about 5 holes in it with a tooth pick. Then I spooned on about a teaspoon of the soaking solution.
• To fill the cupcakes, I used a sharp knife to remove a cone of cake from the center of the cupcake, then I spooned in a little raspberry jam and some of the vanilla pastry cream.
• I piped on a generous mound of whipped cream on top of the cupcake and placed a thin round of green marzipan on top, as well as a rolled marzipan rose.

Really, it was a bit labour intensive, just with all the individual things you have to make, but very simple to assemble, and SO TASTY when its all put together.

-A.

This entry was posted on Saturday, March 1st, 2008 at 3:09 am and is filed under August 2007, The Cupcakes!. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.