Trifle is a long established classic British dessert that has been made in England since 1596. It started out life a flavoured cream, but has since gone on to develop further layers of sponge, fruit and custard. Most people only make trifle at Christmas, but I’d quite happily eat it any time of the year! I was inspired to make My own Trifle Cupcakes after seeing CakeyBoi‘s version. They are a light vanilla sponge which has been filled with jelly and custard, then topped with whipped cream, chocolate flakes and a raspberry – hello yummyness! These Trifle Cupcakes are the ideal way to make trifle a more portable dessert and they would be fantastic at a party!
To start I made the cupcake batter and divided it between 12 cupcake cases.
I baked them for 20 minutes until golden brown, then left them to cool completely.
I used a small knife to cut a circle in the top of the cake, then scooped out the sponge. Leave enough cake at the bottom and sides so that the cupcake retains it’s structure and won’t collapse.
I put about a teaspoon of ready made strawberry jelly into each cupcake. You can use strawberry or raspberry jelly. Then add custard on top (which I forget to take a photo of). I used a good quality ready made custard.
Finally, I whipped up some cream and piped it on top of the cupcakes using my wilton 2D nozzle.
I sprinkled each cupcake with a bashed up Flake bar and then added a raspberry on top.
Using ready made jelly and custard makes these cupcakes really simple to put together. The ready made jelly by the brand Hartleys is also vegetarian, even though the sachets you make yourself aren’t. I like to use good quality custard, but something like Ambrosia would work well too. You want it to be quick a thick custard so it doesn’t run out all over your face when you bite into the cupcake!
Many thanks to CakeyBoi for the inspiration for these Trifle Cupcakes! I took them along to my friend’s son’s birthday party, and both the adults and kids loved them!
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Cupcakes filled with jelly and custard, topped with whipped cream, a raspberry and grated chocolate
For the cupcake sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 175 g Self raising flour
For the filling
- 250 g Ready made strawberry or raspberry jelly
- 200 g Ready made custard
For the topping
- 300 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- 12 Fresh raspberries
- 2 tbsp Chocolate curls or a bashed up flake bar
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a cupcake tin with paper cases
To make the cupcakes, cream together the butter and caster sugar until smooth
Add the eggs and vanilla, and mix well
Add the self raising flour and whisk in
Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown. Put them on a rack to cool completely
Use a small knife or cupcake corer to cut a hole in each cupcake. Leave enough cake at the bottom and sides so that the cupcake retains it's structure and won't collapse
Put about a teaspoon of the jelly in the hole
Then add custard on top of the jelly
Whip up the cream with the icing sugar and vanilla, and pipe it on top of each cupcake
Sprinkle the chocolate curls or flake pieces over the cream, and add a raspberry on top
Serve immediately and store any leftovers in the fridge for up to 2 days
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