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!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Trifle Cupcakes
To start make the cupcake batter and divide it between 12 cupcake cases. Bake them for 20-25 minutes until golden brown, then leave them to cool completely.
Use 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. 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!)
Finally, whip up some cream and pipe it on top of the cupcakes, then sprinkle each cupcake with a bashed up Flake bar and add a raspberry on top.
Which custard and jelly should you use for the fillings?
Using ready made jelly and custard makes these cupcakes really simple and quick to put together. The ready made jelly by the brand Hartleys is also vegetarian, so it's great for a mix of dietary needs. The sachets or cubes of jelly that you make yourself aren't usually vegetarian. If you're not sure, look for gelatine on the label. Gelatine is made from boiling animal skin and bones (yuck, right?!) so you want to avoid this to suit a vegetarian diet. I like to use good quality custard, but something like Ambrosia would work well too. You could even make your own custard if you like, a creme patisserie custard is the best kind. 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!
Can the cupcakes be made in advance?
Because the cupcakes are topped with whipped cream, I would advise not to make them more than one day in advance of your event. Whipped cream is always best as fresh as possible, but it will be fine overnight stored in the fridge. Unfortunately, you cannot freeze these cupcakes once they are filled and decorated.
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!
Recommended equipment & ingredients*
- Mixing bowls
- Cupcake tin
- Cupcake corer
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Wilton 2D Piping nozzle
- Red cupcake cases
- Flake bar
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For the cupcake sponge
- 175 g Butter or baking spread softened
- 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, mix together the butter and caster sugar until smooth, ideally using an electric mixer
- Add the eggs and vanilla, and mix well
- Add the self raising flour and whisk in gently
- Divide the mixture between the cupcakes cases, and bake them for 20 minutes or until they are risen and 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