Prinsess Cupcakes | Food by Drygast

Ingredients

• 44 g (2 pcs) Eggyolk
• 45 g (0.5 dl) Sugar
• 12 g (1.5 Tbsp) Corn Starch
• 1/2 g (1 pinch) Vanilla Powder
• 200 g (2 dl) Milk 3% fat
• 30 g Butter 80% fat
• 60 g Butter 80% fat
• 125 g (1.25 dl) Milk 3% fat
• 7 g (1.5 tsp) Rapeseed oil
• 120 g (2 pcs) Egg
• 150 g (1.67 dl) Sugar
• 150 g (2.5 dl) All-purpose Flour
• 6 g (1.25 tsp) Baking Powder
• 100 g Raspberry jam
• 200 g Marzipan
• 1 g Food coloring, green
• 1/2 g Food coloring, red
• 10 g Corn Starch
• 300 g (3 dl) Double Cream 40% fat
• 40 g Chocolate Dark
• 5 g Icing Sugar