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Trifle Cupcakes
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Trifle Cupcakes

Cupcakes filled with jelly and custard, topped with whipped cream, a raspberry and grated chocolate
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 435kcal
Author thebakingexplorer

Ingredients

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

Instructions

  • 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

Nutrition

Calories: 435kcal | Carbohydrates: 50g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 241mg | Potassium: 104mg | Fiber: 1g | Sugar: 35g | Vitamin A: 822IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg