Trifle Cupcakes
Cupcakes filled with jelly and custard, topped with whipped cream, a raspberry and grated chocolate
Servings 12
Calories 435kcal
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
Notes
- Make sure all your ingredients (particularly the baking spread and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes, but you can use butter too.
- I used ready made custard for the filling, which you can buy either in a carton or a tin, if you'd like to make your own creme patisserie for the filling, follow the instructions in my Queen Of Pudding Cupcakes recipe.
- For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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
