I recently saw some lovely looking Scottish raspberries in
the supermarket – we are lucky to get great berries up here – and I wondered
what could I conjure up with said rasps?
I bought a small punnet and took it home. Later whilst
having a look online, I saw that the Alphabakes challenge this month over at
‘The more than occasional baker’ and Caroline Makes (hosted by 'The more than occasional Baker' this month) is the letter ‘T’. It then hit me – Trifle!
Everyone has their own version of trifle, and mine’s uses raspberries. I always make it at Christmas and
although it is still summer I thought trifle shouldn’t just be for Santa time –
let’s have a portable version – Trifle Cupcakes, that can be eaten anytime of
the year!
Now as I said, my trifle uses raspberries. I tend to place
sponge fingers in the bottom of my dish, with rasps dotted around. I then pour
on some raspberry jelly - no booze in mine - just pure sweetness. When that has set I spread on some thick luscious
custard and when that has thickened sufficiently, I add whipped cream on top,
finished with a final garnish of crumbled Flake – heaven! I can almost hear
Noddy Holder screeching in the background – but these are actually very summery
cupcakes!
Ingredients:
Yield: 6 large cupcakes (muffins really!)
Cupcakes:
110 grams softened, unsalted butter
110 grams sugar
2 eggs
I tsp vanilla extract
100 grams plain flour
1 ½ 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
Preheat your oven to 180oC. 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 LittlePod 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.
To ‘core’ them I took a paring knife and cut out a section
from the tops, then with a melon baller, I scooped out the filling, leaving
enough cake, so the muffins held their shape.
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.
I left my cupcakes a few hours before I enjoyed, so the
filling could settle and meld together slightly. But when I bit in, oh my
goodness, fresh raspberries, yummy vanilla sponge, with the coolness of the
jelly and creamy custard. And the topping of cream and flake was decadence
itself.
Remember trifle is for life, not just for Christmas - Go and
create!!
My god they're stunning!!!
ReplyDeletehehe, cheers, they tasted pretty good too!
ReplyDeleteThey are a thing of beauty and a wonder to behold! Oh divine cupcakes! I know they taste as good as they look!
ReplyDeleteI think this is what is referred to as food porn!!
DeleteOh, this is genius! They look absolutely amazing! :)
ReplyDeleteThanks Susie - wonder how other folk do their trifle?
DeleteGreat idea for a portable treat. I could eat plenty of these - trifle's always good. Actually, I haven't eaten a trifle for years and there's no excuse for that. I'm afraid that my trifles usually have a little booze.
ReplyDeleteThank you Phil - I'm sure a splash of sherry wouldn't go amiss in the cupcakes!
DeleteOMG OMG OMG
ReplyDeleteWOW, that looks soooooooo nice :D
XoXo
http://abudhabifood.blogspot.com
and I totally love it and I'm totally doing it :D
ReplyDeleteOh my stars im thinking brush them with a sherry flavoured sugar syrup before filling...lushiness
ReplyDeleteSharon
Hi Sharon - I'm not a fan of boozy trifles, but if you are, then this is a great idea!
DeleteTrifle is awesome enough on its own...but in cupcake form? Yowsers!
ReplyDeleteCheers CC - this recipe seems to be a big hit!!
Deletea quick question, won't the cupcakes get mushy and fall apart from the moist fillings!!!
ReplyDeleteHello! The cupcakes should be fine - if you keep them chilled the filling stays quite firm and the cupcakes are quite firm. Filled cupcakes are quite popular now!
DeleteWOW :D They were soooooooo good, thank you so much
Deletexx
See, I told you they would work ;)
DeleteAmazing! I've had thoughts about trifle cupcakes before but wasn't sure if the jelly would work. Now I have no idea why I doubted it!
ReplyDeleteNo excuses now! My only tip would be to make the custard quite thick and you are good to go! Happy baking :)
DeleteI love love love fresh raspberries, and what a great idea to use them for! What an original Alphabakes bake!
ReplyDeleteThanks Gem, these have certainly been a hit!
DeleteTrifle is definitely for life! This looks amazing - so much goodness rolled into one. I just wish I could have one now. Thanks for entering AlphaBakes!
ReplyDeleteMy pleasure - first of many entries I hope :)
DeleteThese look amazing Stuart!!!!
ReplyDeleteThank you Jac - and tasted just as good :)
DeleteThis looks divine... love all that cream filling!
ReplyDeleteThis is a really innovative take on a classic - I bet they tasted great!
ReplyDeleteThanks Janine, all the flavours really came together and they were delicious!
DeleteThese sound absolutely amazing!! :D I'm going to give them a try this weekend. Thank you for sharing.
ReplyDeleteMy hubby loves raspberry trifle, and I love cupcakes.....win, win.....Will definitely be trying these, ah well I suppose the diet can wait another few days!
ReplyDelete