Trifle Cupcakes

By ctozzi

Ingredients

• Cupcakes:
• 110 grams softened, unsalted butter
• 110 grams sugar
• 2 eggs
• I tsp vanilla extract
• 100 grams plain flour
• 1 1/2 teaspoon baking powder
• Filling:
• 6 raspberries
• Prepared sachet of raspberry jelly
• Prepared custard (out of a tin, sachet, pot, you choose!)
• Small pot of double cream - whipped
• 1 Flake, crumbled

Details

Servings 1
Adapted from cakeyboi.com

Preparation

Step 1

Preheat your oven to 180

C. Place 6 muffin liners in a muffin tray. Sieve together the flour and baking powder and set aside.

In a bowl, beat the butter and sugar together until pale
yellow in colour and totally combined. Add the eggs one at a time, combining
after each addition. Add the vanilla extract (I used the

vanilla paste I was sent recently)
and mix until slightly thickened. Next slowly fold in the flour mix until this
is just combined, don’t over mix. Fill the muffin liners about 2/3 full,
dividing the batter equally. Pop these into the oven and bake for 15 minutes,
or until a toothpick comes out clean when inserted into the centre. Leave the
muffins to cool completely, removing them from the pan after 10 minutes. I left
mine over night so they went quite firm, this makes them easy to scoop out the
core.

I then placed a raspberry into each hollowed out cake and smooshed them down with the end of a measuring spoon, so they were flat against the bottom. Then with the melon baller, I scooped out balls of the jelly and popped this on top of the raspberry. I then filled a
piping bag with the custard (although you could use a spoon) and filled the rest of the cake with custard. I placed the whipped cream into a piping back and piped on a swirl, on top of the custard. I then finished with the crumbled flake.