It’s the year of the jubilee and the year of celebrating everything British! 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. There are so many variations of trifle, different fruit can be added, as well as alcohol if desired. I think trifle is brilliant! My stepmum does a trifle at Christmas (last year I had 3 helpings), but I’d quite happily eat it any time of the year. This absolutely adorable idea and modern twist on trifle consumption is the brain child of CakeyBoi, a fellow blogger. Of course, being a big trifle and cupcake lover, I had to try it for myself!
I started with a basic sponge recipe for 12 cupcakes. I creamed 150g butter and 150g caster sugar together first, then added 3 eggs, 1 tsp vanilla extract and 1 tbsp milk, and finally sifted in 150g self raising flour.
I used my new muffin tray to bake these to make sure the cupcakes were nice and big to fit the trifle filling inside. I wouldn’t recommend fairy cakes for this recipe. You need nice big muffins or large cupcakes.
Pop in the oven for 15-20 minutes on 220C/425F/Gas Mark 7, but keep an eye on them. You know they’re done when they turn golden brown and you insert a metal skewer (or sharp knife) into the centre of the cake and it comes out clean.
Mine kind of exploded… it’s my muffin tray’s first outing and I overestimated the amount of mixture I needed to use. Thankfully the middle of the cake was getting scooped out so it wasn’t an issue!
I used a small knife to cut a circle in the top of the cake, then scooped out the sponge with a small spoon. Leave enough cake at the bottom and sides so that the cupcake retains it’s structure and won’t collapse.
Put a raspberry in each cupcake and squish it down.
Here’s some jelly I made earlier! Red strawberry jelly in a red bowl. Jelly takes a few hours (min 4) to set, so make this the day before. You can use strawberry or raspberry jelly. I put some jelly on top of the raspberry.
Then add custard. I used ready made custard from a carton. You can make your own if you’re feeling energetic, but it does need to be quite thick. Finally, whip up some cream! I used a food processor for this as it saves time and hurts your arm a lot less. Put the cream on top and cover the cupcake, this is the ‘icing’. Sprinkle with grated chocolate curls like I did, or a bashed up Flake.
And there you have it – trifle cupcakes! A dessert within a dessert.
Many thanks to CakeyBoi for this fabulous recipe. My housemates and colleagues are very pleased with this, as is my tummy 🙂 I am even thinking of doing a giant version at Christmas.