The Swedish cupcakes is full of custard, jam, marzipan and loads of whipped cream! You will definitely get a mouthful to enjoy!
Cupcake Ingredients
1 1/2 cup of flour
1 cup of sugar
1/2 cup of milk
1 1/2 teaspoon of baking powder
1 teaspoon of vanilla extract
2 eggs
8 tablespoons of butter
Bake cupcakes at 375 F for about 20 minutes Cupcake Filling
custard can be made the day before (see our video to make it homemade)
whipped cream
raspberry jam
Marzipan and Marzipan Flower ingredients
1 pound of almond paste
red, yellow and greed food coloring
2 tablespoons of powder sugar
1 tablespoon of honey
The marzipan and marzipan flowers can be made the day before
See our YouTube video to prepare the Swedish Princess Cupcakes. The cupcakes needs to be refrigerated until served. Ideally the cupcake should be eaten the same day it is made.
Hope you enjoy the bright green cupcakes with the adorable marzipan roses. You might want to make these during Prinsesstårta week.
Nothing is more simple than dipping Marzipan Filled Dates into chocolate for a quick confection. Here we several ways to make the candies. Any of the versions are delicious!
Ingredients:
12 dates
4 oz. marzipan
4 pz dark chocolate
1/3 cup rum
1/3 cup sugar for coating
walnuts
almonds
Instructions:
First Version
Stir rum in one or two tablespoons of rum into the marzipan. Be careful the marzipan does not get too wet. Roll it on a flat surface into a ball so the rum is completely mixed in.
Cut out a piece of marzipan and roll it into an oval shape.
Stick the marzipan into the date.
Dip the marzipan into the warm melted chocolate.
Remove the chocolate covered date onto a parchment paper to dry.
Add a walnut immediately before the chocolate dries.
Second Option:
Let the dates soak in rum overnight.
Next day drain the
dates. Optional, stir the rest of the
rum into the marzipan.
Fill the dates with the marzipan and dip them into melted chocolate.
Remove the chocolate covered date onto a parchment paper to dry.
Then add a sliced almond on top.
Third
option:
Let the dates soak in rum overnight.
Next day drain the
dates. Optional, stir the rest of the
rum into the marzipan.
Fill the dates with marzipan then to roll the dates in sugar.
Add a sliced almond on top.
Which is your favorite? Let us know in the comments!
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to
our YouTube Channel Scandinavian Today. Our channel has videos including
Our Scandinavian recipes including Danish,
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These cookies are a treat to eat. However, I don’t recall my mother ever making
these cookies in her home. Instead, it is one of those cookies that we always
bought at a Danish bakery. Now a days, I
enjoy both baking and eating these delicious cookies. I like to make these cookies during the
holidays.
Ingredients:
6 oz Marzipan
3 oz sugar
1 egg white
1 cup flour
3 1/2 oz butter
2/3 cup powdered sugar
1 egg yolk
1 tbsp ice cold water
5 oz. semi-sweet chocolate
Directions:
Break
up butter into flour and add powdered sugar, egg yolk and to flour mixture. Mix
until a smooth and press it together to form a dough ball. Place dough in
refrigerator for 30 minutes to cool.
Roll the dough out to 3 mm thickness.
Cut
out circles using a glass approximate 3 1/2 - 4 inch in size.
Roll a small ball
of marzipan and place in center of the round dough circles.
Lift up dough
circle and marzipan ball and gently squeeze edges closed using your thumbs and
index fingers to form three points (like a Napoleon Hat). Place it on the
buttered and floured baking sheet or a parchment paper.
Bake at 400 degrees F
for 8-10 minutes. Let cool on baking sheet.
Melt
approx. 5 oz. dark or semi-sweet chocolate over a water bath.
Once cookies are
cooled, dip each corner and bottom of the cookies in the melted chocolate.
Place it on parchment paper to let the chocolate set.
Did you know the Napoleon Hat cookie
was named after French Napoleon Bonapart in the mid 1800's. At that time French sounding names were in vogue in Denmark.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to
our YouTube Channel Scandinavian Today. Our channel has videos including
Our Scandinavian recipes including Danish,
Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages,
Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Let's
get cooking Scandinavian foods!
These muffins are so yummy made with any of the summer berries that you might find. I used blueberries, red currants, red gooseberries, red raspberries and a hint of elderflower syrup in this recipe!! These summer muffins are perfect for breakfast, brunch or a snack.
Ingredients:
3 cups of flour
4 teaspoon of baking powder
½ teaspoon of salt
1 teaspoon of cinnamon
½ a cup of red currants
½ a cup of raspberries
½ a cup of blueberries
½ a cup of red gooseberries
1 -2 teaspoons of sugar
3 tablespoons of elderflower syrup over
gooseberries to macerate for 15 minutes
½ acup of white sugar
½ a cup of brown sugar
1 teaspoon of orange zest/ lemon
zest
2 eggs
1 teaspoon of vanilla
½ a cup of oil
1 cup of plain yogurt
Kitchen
Utensils:
1 large glass
bowl
3 medium bowls
1 measuring cup
measuring spoons
a whisk or electric
mixer
a spatula
an ice cream scoop
1 knife
1 fork
1 spoon
A cutting board
12-cup muffin pan
Instructions:
Preheat oven to 350 degrees F (175
degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl mix the dry ingredients including
flour, sugar, baking powder, cinnamon, and salt with a fork. Then set the bowl
aside.
Combine red raspberries and red currants in a
bowl.Add 1-2 teaspoons of sugar.Muddle the fruit in a bowl.Then set aside.
Add 3 tablespoons of elderflower syrup into a bowl
of red gooseberries.Mix with a spoon
and set aside.
Now take 1 tablespoons of your flour mixture
and put it into a bowl of blueberries. Give the fruit a quick little mix with
a spoon to coat them in the flour so the flour adheres to it. That way
when the muffins are baking, the fruit will not sink all of the way down.
We will do the same with the gooseberries just before we add into the batter.
In a medium bowl, use a hand held whisk to whisk
together quickly the yogurt, eggs, lemon zest and vanilla until smooth.
Then add in oil, white sugar, brown sugar, red
currant raspberry mixture into the bowl of wet ingredients.
Next, combine the bowl of dry ingredients right
into the wet ingredients with a spatula. Don't over mix. The batter
should have lumps and not be completely smooth.
Now fold the fruit into the batter mixture with a
spatula until the batter just comes together. The spatula prevents from
over mixing the flour and from smashing up the fruit so these are going to be a
nice muffin.
Next, add an ice cream scoopful of batter into each
muffin cup and make them all of the same size.
To give little extra Scandinavian touch add almond
paste slices into each of the cups.
Add blueberries on top of the batter. This will
make the muffins pop visually.
Sprinkle sugar on top as the final topping.
Now we are ready to bake the muffins in the
preheated oven 350°F for about 20-25 minutes or until they’re golden
brown. The easiest way to tell if the muffins are baked is to insert a
toothpick into the center. If the toothpick comes out clean then you know
they are done.
Transfer to a wire rack and let the muffins cool in
the pan for 5 to 10 minutes.
These muffins are best when freshly baked, but
they’re still good the second day.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to
our YouTube Channel Scandinavian Today. Our channel has videos including
Our Scandinavian recipes including Danish,
Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages,
Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Let's
get cooking Scandinavian foods!
