• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

National Sweden Day Cupcakes

10th June 2021 By Louise Leave a Comment

Buttery light vanilla cupcakes with a fresh strawberry filling and velvety crème pâtissière, trust me, they’re so irresistible, you won’t be able to stop at one.

It’s not strange that the house is full of so many baked goods at the moment, the vast majority of them produced by me. I’m a natural baker, and it is something I really enjoy especially, it turns out at times of uncertainty and stress, all I want to do is bake cakes and bread.  It’s how I coped this past year.  I have wonderful local free-range eggs delivered weekly, I vary the size of my order according to how many cakes I have to make each week.  I increased my order the week previously and failed to amend it for this, you guessed it…too many eggs! A good reason to bake these cupcakes for The National day of Sweden.  A light and fluffy vanilla sponge with mountains of whipped cream and fresh strawberries is traditional however this year I wanted to make something a little different…

National day Cupcakes.

National Sweden Day Cupcakes

Before we move onto the recipe, can I for a moment chat about the filling? I know some of you would assume jam as the best filling for these little cakes, however I firmly believe that mashing fresh berries, with or without a little sugar, depending on the sweetness is by far the better option. With the sponge and custard, a little sharpness from the fruit is really quite welcoming.

The crème pâtissière is easier than you think to make, it just requires a little elbow grease to whisk the custard vigorously, as it thickens. 

An impressive afternoon teatime treat.  I can’t wait to dive in!

National day Cupcakes.

National Sweden Day Cupcakes.

National day Cupcakes.
Print Recipe

National Sweden Day Cupcakes

A delicious alternative to the classic Swedish Strawberry and Fresh Cream Cake.
Prep Time32 mins
Cook Time16 mins
Total Time48 mins
Servings: 9 cupcakes

Ingredients

  • 120 g unsalted butter softened
  • 120 g golden caster sugar
  • 120 g self raising flour or 120g plain flour + 1 tsp baking powder
  • pinch fine sea salt
  • 1 tsp vanilla extract
  • 2 large free range eggs lightly beaten
  • ½ tsp baking powder
  • 200 g small strawberries

crème pâtissière

  • 45 g caster sugar
  • 200 ml whole milk
  • 1 vanilla pod or 2 tsp vanilla extract
  • 3 egg yolks
  • 15 g cornflour
  • 10 g plain flour
  • a few knobs of butter
  • 80-100 ml double cream

Garnish

  • 2-3 unsalted pistachios
  • edible flowers
  • 3-4 sliced strawberries

Instructions

To make the cakes.

  • Preheat the oven to 180°C, fan 160°C. Line a cupcake tin with 9 paper cases. Sift the flour and add the baking powder and salt, stir and set to one side. Put the butter and sugar in a large bowl of a free-standing mixer and beat for 2-3 mins until pale and fluffy.
  • Add the egg a little at a time, beating well after each addition. Add the vanilla extract and beat briefly to combine. Gently fold in the flour, in 3 additions.
  • Divide the batter between the cases, ( I use a piping bag as it’s less messy) then bake for 15-18 minutes or until a cocktail stick inserted into the middle comes out clean. Transfer the cakes to a wire rack and leave to cool completely.

For the crème pâtissière

  • Beat the egg yolks and sugar for a few minutes until pale and slightly thickened. Whisk in the flours. Cut a vanilla pod in half lengthways and scrape put the seeds. Heat the milk in a saucepan with the vanilla seeds and the pod until it comes to a boil. Leave for 5 minutes to steep. Remove the pod (save this for infusing to sugar, it must dry out first though).
  • Whisk the milk into the egg mix. Pour the whole lot back into the pan, whisking all the time until thick and boiling. Take the pan off the heat and pour into a clean bowl and dot with a few small knobs of butter to stop a skin forming cover directly on the surface of the custard with a parchment disc. Leave to cool completely.
  • Take the strawberries and reserve 3-4 for decorating. Hull the remaining and then chop and mash with a fork. Add a little sugar if you feel it needs it. (bear in mind the sponge and custard are sweet)
  • Whip the cream until it’s slightly thickened. Loosen up the creme patisserie by whisking it, then fold and stir in 80ml cream to begin with, add a little more, if it's still too stiff.

To assemble:

  • Remover the centre of the cupcake with a teaspoon, then place a teaspoonful of the crushed strawberries in the centre. If you’re good at piping, pipe a swirl of the crème pâtissière on the each cupcake, otherwise just spoon the mixture on each one. Top with a few slices of strawberries and edible flowers, if desired. Grate a little pistachio on each bun. Serve

Tips:

  • Raspberries or roasted rhubarb are fantastic fruit alternatives in this recipe.
  • Add a little elderflower cordial to the crème pâtissière for a floral twist.  (Cut back on the sugar in the custard though)

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest

Filed Under: Baking, Cakes, Fika, Scandinavian Tagged With: baking, dessert, fika, nordic flavours, scandinavian, scandinavian flavours, seasonal, swedish

Previous Post: « High Hydration Sourdough Loaf
Next Post: How to make Water Kefir »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Coconut and Spinach Dhal

Coconut and Spinach Dhal

20th January 2022

Footer

Follow Me on Instagram

As much as I love holidays and eating out, I do cr As much as I love holidays and eating out, I do crave a home cooked meal when I return. Lots of veg here, with a spicy peanut sauce (I add the juice of a lime to this to cut through the richness). This sounds complicated to make but it’s actually quite simple. 

Shiitake & Broccoli Satay, Peanut Sauce.

150g shiitake mushrooms
200g tenderstem broccoli 
3 Tbls soy sauce
1.5 Tbls lemon juice
1 clove garlic, minced
1 tsp minced ginger

130g red cabbage, shredded
Fine sea salt
1 Tbls white wine vinegar
 a handful beetroot leaves (because they were in my fridge & needed eating)
75g crunchy peanut butter
2 Tbls soy sauce
1 lime
1/4 tsp nutritional yeast
A good pinch chilli flakes
1 tsp runny honey
1 small clove garlic, minced

Served with 
Pre-blended Brown basmati, Camargue & wild rice blend. 

Begin with marinating the mushrooms & broccoli. Set to one side for 15 mins.
Place the cabbage in a bowl, season with salt and vinegar, massage and set to one side for 15 mins.
Place the peanut butter in a bowl, add the soy sauce, lime juice, chilli flakes, garlic and nutritional yeast, stir. Add 20-30 ml boiling water or until you have a runny emulsified sauce.

Sauté the mushrooms and broccoli on a high heat with the marinade in a frying pan with a tablespoon or so of water for 2-3 minutes. Tip into a warm bowl and cover.
Now briefly stir-fry the cabbage for 1-2 mins, then add the beetroot leaves, if using.
Spread the satay sauce on the plate. Add the cooked rice, then the vegetables. Top with chopped nuts and toasted seeds.
I’m writing this post from the beautiful city of I’m writing this post from the beautiful city of Porto, we are enjoying a few days stay. It feels so good to travel again. I’ve shared on stories our incredible meal @semea last night. But here’s a dish I made before we left…

This dish is a wonderful summer meal. The salad is also delicious in its own right or with chicken. I make it in advance, adding the beans when I am ready to serve. You can play around with the quantities and could add crumbled feta, or seeds and nuts etc.

Miso Salmon with pickled shallot & Chilli

2 salmon or sea trout pieces
2 tsp white miso
2 tsp runny honey
2 tsp Japanese soy sauce
2 tsp rice wine vinegar 
1 small clove garlic, minced
1 tsp minced ginger 

Combine all of the above and marinate the salmon/sea trout for 20 minutes before cooking.
Heat the oven or Airfryer to 180C and bake for 5 mins in the Airfryer or 8-10 in the oven. Grill for 1 minute to caramelise. (Or could be BBQ’d)

Fennel & Bean Salad
1 bulb fennel, very finely sliced, (I used a mandoline)
A handful French beans, blanched
Broad beans, podded and skinned

Dressing
1 tbls Lemon juice
1 tsp White wine vinegar 
3 Tbls Rapeseed oil
1 small clove garlic, minced
Fresh parsley leaves

Pickle 1 finely sliced chilli & shallot in 2 Tbls rice wine vinegar, 1 1/2 tsp sugar & 1/4 tsp salt.

In a small saucepan heat 1 tbls of the rapeseed oil and add the minced garlic, sauté on a low heat. Pour into small bowl and add the remaining garlic oil, vinegar, lemon juice and season. Add to the salad ingredients and toss.
One from the weekend, (you might have seen it on m One from the weekend, (you might have seen it on my stories) a 40th birthday cake for the lovely Ruth, looked as if she had a gorgeous weekend celebrating.

Fresh flowers from @maxwellandwebbpotager
I don't really know what to eat at the moment. Tod I don't really know what to eat at the moment. Today was supposed to be sunny but it seems almost cool enough for something warm for lunch - However I just gathered salad leaves & herbs from the veg patch in the rain, so salad it is.
Griddled Asparagus, raw courgette, peas, broad beans, salad leaves & herbs all dressed in Honey, Lemon & EVOO. Not forgetting the Honeyed Halloumi.

Heavenly heatwave next week…maybe?!
Remember I made lilac sugar last week? Well here’s what I did with it…
Lilac Madeleines, a post gardening teatime treat!

Lilac Madeleines

🌸Lilac Sugar
2 handfulls lilac blossoms, little stems removed
200g caster sugar
In a large jar alternate pouring the sugar and the petals into it. Seal the jar & place it in a cool, dark place for several days. Shake every couple days for 1-2 days.

Madeleines 
2 free-range eggs 
100g Lilac sugar
100 plain flour, plus extra for dusting
100g butter, melted & cooled slightly + extra for greasing
zest of a lemon 
¾ tsp baking powder

A handful unsalted pistachios, blitzed
Lemon juice
Icing sugar

Preheat the oven to 180C fan. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping away the excess.

Whisk the eggs & the sugar together in a bowl until light & frothy. Fold in the remaining ingredients. Leave to stand for 15 mins before pouring into the madeleine tray.

Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Cool the madeleines on a wire rack.  Mix some icing sugar with lemon juice to make a thin glacé icing. Dip the Madeleine in the lemon icing, then the blitzed pistachios.

Best eaten within an hour of baking 😀
With delicate, pure white bell-like flowers, Lily With delicate, pure white bell-like flowers, Lily of the Valley tells us that summer is on the way. The scent is gorgeous but all parts of this plant are poisonous. 

It’s one of my favourite May flowers and supposedly symbolises happiness. What’s your’s?

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web