INGREDIENTS

(Serves 12 cupcakes)

3 organic eggs
1 1/2 dl caster sugar
100 g butter
1 dl milk
3 dl flour
2 tsp baking powder
2 tsp vaniljsocker (vanilla sugar)
3 dl whipping cream
12 tbsp raspberry jam
4 dl Swedish vaniljkräm vanilla cream, Marsankräm, or thick custard 
Approx. 250 g ready to roll out green marzipan
Butter for greasing the cupcake liners
Icing sugar, for dusting
Marzipan rose or food colouring (optional) for decoration

HOW TO

Set the oven to 175C (Gas mark 3 1/2).
Grease 12 cupcakes liners (of a sturdy variety) with a little butter.
Melt the butter, pour the melted butter and the milk in a bowl and let it cool.
Mix flour, vanilla sugar and baking powder in a separate bowl.
Whisk egg and sugar in a separate (larger) bowl for several minutes until the mix is foaming.
Add the butter and milk mix to the sugar and egg mix. Add the flour by stirring it in gently. 
Whip the cream in a separate bowl until thick.
Place the 12 cupcake liners on an ovenproof dish and pour in the mix. Cook in the oven for 15 minutes, or until the top of the cakes are golden.
Gently take the cupcakes out of the liners and cut them in to three layers. Carefully put the bottom layer back in to the cupcake form. 
Add a tbsp of raspberry jam and put the middle piece back. Add a tbsp of vanilla cream to the second layer and put it back. Cover the top of the cupcake with whipped cream forming a dome shape.
Cut the green marzipan sheet in to 12 squares (larger than each cupcake) and place carefully of top. Cut the sides neatly with scissors and tuck in at the sides.
Decorate with a marzipan rose, or paint a pattern using food colouring and a fine paint brush.
Dust icing sugar on top of each cake.

The recipe was created by Agneta from Princess Tilly's Tea Parties, who makes custom made cakes for parties and events.
Facebook/PrincessTillys

Image borrowed from sotsaker.se