Raspberry Trifle Cupcakes

Posted on June 3, 2015 in


Trifle. Is. AwesomeI forgot just how awesome. I haven’t had trifle for ages. I can remember my Nan making trifle throughout my childhood for a dessert and I was never too impressed, mainly because it included FRUIT! But I have to say these adorable cupcakes are so tasty. 


These Raspberry Trifle Cupcakes are a slightly more advanced recipe because you have to make the custard filling. However they are absolutely gorgeous, quite puddingy – vanilla cupcake filled and topped with custard, raspberries and jam – they need to be eaten with a spoon.  


Now, this cupcake just needs a little effort, patience and care while assembling them. The baking part is easy, and if I say so myself. As for the custard, I cooked it from scratch and I think it’s important to get a really good raspberry jam.
Serve the cupcakes with a cup of tea, coffee or even with a glass of milk. A perfect tea time treat as these cupcakes are ultra moist and when you get towards the middle, you will experience the berry tangy taste softened by the mild luscious creamy custard.
Raspberry Trifle Cupcakes
Serves 12
Soft vanilla sponge filled with delicious creamy custard and tangy sweet raspberry jam.
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
413 calories
62 g
147 g
16 g
7 g
9 g
175 g
103 g
39 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 413
Calories from Fat 139
% Daily Value *
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 147mg
Sodium 103mg
Total Carbohydrates 62g
Dietary Fiber 1g
Sugars 39g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sponge
  1. 80 g unsalted butter, softened
  2. 280 g caster sugar
  3. 240 g plain flour
  4. 1 tbsp baking powder
  5. 1/4 tsp salt
  6. 240 ml whole milk
  7. 1 tsp vanilla essence
  8. 2 large eggs
For the filling and frosting
  1. 500 ml whole milk
  2. ½ tsp vanilla essence
  3. 5 egg yolks
  4. 100 g caster sugar
  5. 30 g plain flour
  6. 30 g cornflour
  7. 200 ml double cream
  8. 32 fresh raspberries
  9. 100 g raspberry jam
  1. Preheat the oven to 190C and line a muffin tin with cases.
  2. Using a handheld electric whisk, beat together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients are well mixed and resemble fine breadcrumbs.
  3. In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed. Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated. Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth.
  4. Divide the batter between the muffin cases, filling each one two-thirds. Any remaining batter can be used to fill up to four more cases in an additional tin. Bake the cupcakes for 18-20 minutes or until the sponges bounce back when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully.
To make the filling and frosting
  1. While the cupcakes are cooking, make the custard for the filling and topping.
  2. Place the milk in a saucepan with the vanilla essence and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1tbsp of the hot milk to thin it, if necessary.
  3. When the milk has boiled, remove the pan from the heat and mix 4 tbsp with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back up to the boil, whisking constantly, and continue to boil for a further minute to ensure the flour and cornflour are fully cooked.
  4. Pour the custard into a baking tray, cover with cling film and set aside to cool for 30-40 minutes.
  5. Once called tip the cooled custard into a large bowl and beat with a wooden spoon to break up any lumps. In a separate bowl whip the double cream into soft peaks, either by hand or using the electric whisk. Fold the whipped cream into the custard.
  6. Using a sharp knife make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – keeping the cut-out pieces of sponge. Place ½ teaspoon of jam into the cupcake followed by the same amount of custard, either piped or spooned into the hollow.
  7. Replace the cut-out pieces of sponge, trimming to fit and pressing down gently. Then spoon the custard topping in a circular motion on top of each cake. Add a fresh raspberry on top to finish!
Adapted from The hummingbird
Adapted from The hummingbird
Forever Baking . . . http://www.foreverbaking.co.uk/

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