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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


  • 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


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


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