Princess Cake Cupcakes

• Vegetarian

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs

• Condiments

  • 1/3 cup Raspberry jam
  • 1 Vanilla bean or 1 tsp vanilla bean paste

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/3 cup Castor sugar
  • 1 Confectionary sugar
  • 1 Food coloring, green
  • 3/8 cup Potato starch
  • 1 Red or pink food coloring
  • 1/4 tsp Salt
  • 1 1/3 tbsp Vanilla

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 1/2 stick Butter
  • 2 tbsp Butter
  • 1 cup Half and half
  • 2 cups Heavy cream
  • 1/3 cup Sour cream
  • 2/3 cup Whole milk

• Desserts

  • 1 lb Marzipan

Found on onasweetsugarrush.com

Ingredients

• 1½ cups all purpose flour
• ¼ cup potato starch**
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup caster sugar
• 1 Tbsp vanilla extract
• ½ stick butter
• ¼ cup canola oil
• 2 eggs
• ⅔ cup whole milk
• ⅓ cup sour cream
• 2 egg yolks, lightly beaten
• 1 vanilla bean or 1 tsp vanilla bean paste
• 1 cup half and half
• 2 Tbsp potato starch**
• ⅓ cup caster sugar
• 2 Tbsp butter
• ⅓ cup raspberry jam
• 2 cups heavy cream
• 1 Tbsp caster sugar
• 1 tsp vanilla extract
• 1 pound marzipan
• Green food coloring
• Red or pink food coloring
• Confectionary sugar

Directions

• Preheat oven to 350° F. Line muffin tins with paper liners.
• Whisk together flour, starch, baking powder, baking soda and salt in a bowl and set aside.
• Cream together sugar, vanilla, butter and oil and mix until light and fluffy, Add the eggs one at a time mixing for a minute betweed each addition.
• Gently fold in half of the flour and the sour cream, fold until incorporated. Continue to fold in the rest of the flour and the milk and stir until a smooth batter is formed.
• Fill the paper liners ⅔ full with the batter and bake on a middle rack until a toothpick inserted into the center of a cupcake comes out clean, about 15-18 minutes.
• Remove from heat and let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
• Mix sugar and potato starch in a bowl and set aside.
• Heat the half and half with the vanilla over medium heat in a medium saucepan and let come to a simmer. Remove the vanilla bean, if using, and slowly pour about ¼ cup of the half and half over the egg yolks while whisking ferociously, add another ¼ cup and continue to whisk.
• Pour the tempered egg yolk into the saucepan while whisking. Add the sugar and starch and whisk until a thick pastry cream is formed. Remove from heat and whisk in the butter. Cool in a waterbath, once cool transfer to pastry bag fitted with a round tip.
• Whisk cream with sugar and vanilla until stiff peaks are formed. Chill until use.
• Color 4 tablespoons of the marzipan pink. Color 2 tablespoons of the marzipan a deep green. Color the rest of the marzipan a light green.
• Place the pink marzipan on a wax paper and roll out to a 1/12 of an inch in thickness, if sticky dust with confectionary sugar. Use a small 5 petal cutter to cut out flowers and shape into roses.
• Roll out the deep green marzipan on wax paper to a 1/12 of an inch in thickness and cut out leaves with a small leaf plunger cutter.
• Roll out the light green marzipan in on wax paper to a 1/12 of an inch in thickness and cut out circles with a 3½ inch round cookie cutter.
• Use an apple corer or cupcake plunger to make a holes in the cupcakes for the filling. Place the raspberry jam in a pastry bag fitted with a round tip and fill the cupcakes.
• Pipe about half of a tablespoon of pastry cream on top of the cupcake leaving ½ inch clean around the edges of cupcakes.
• Use a palette spatula or small icing knife to create a dome of whipped cream on top of the cupcakes.
• Place a light green marzipan circle on top of a cupcake and gently press edges down and smooth marzipan lid all over using your hand. Dust with confectionary sugar. Place leaves and roses on top, brush with a little water if they dont stick. Repeat step with all cupcakes.