Afternoon Tea, Cake, Caster Sugar, Icing Sugar, Kids, Queen's Jubilee -
Raspberry Trifle Cupcakes
A jubilee party would not be the same without raspberry trifle cupcakes
Servings
12
Prep Time
20 minutes
Cook Time
18 minutes
lolliesandbakes
Author:lolliesandbakes
Ingredients
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160g of Whitworths Caster Sugar
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160g of Unsalted Butter
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75g of Custard Powder
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3 Eggs
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75ml of Semi-Skimmed Milk
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½ Tsp of Vanilla Extract
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120g of Self Raising Flour
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120g of Raspberry Jam
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300ml of Whipping Cream
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100g of Whitworths Icing Sugar
Cupcakes
Whipped Cream Frosting
Directions
Cupcakes
Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases.
Cream together the caster sugar and butter in a bowl until light and fluffy. Add the custard powder, eggs and vanilla extract and whisk together to combine.
Whisk in the milk and then add the flour, folding it in using a spatula/metal spoon.
Fill each case approximately 2/3 full and bake in the oven for 18-20 mins.
Leave to cool on a wire rack.
Once the cupcakes are cool, hollow out the middle of each and add in the raspberry jam.
Whipped Cream Frosting
With a handheld or stand mixer, whisk the cream until it holds stiff peaks.
Add in a third of the icing sugar and whisk again. Repeat for each third of icing sugar until combined.
Pipe the frosting onto the cupcakes, add some raspberries to decorate and enjoy!
Tips
By folding in the flour with a spatula or metal spoon, this ensures the air bubbles in the mixture are retained and it will help make your cupcake mixture light.
Chill your mixing bowl and whisk attachments in the fridge before making the whipped cream frosting. This will help speed up the whipping process.
Heather
I’ve found if you use large eggs. The milk isn’t needed, they do taste amazing though