Raspberry Trifle Cupcakes

Directions

Cupcakes

1. Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases.

2. 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.

3. Whisk in the milk and then add the flour, folding it in using a spatula/metal spoon.

4. Fill each case approximately 2/3 full and bake in the oven for 18-20 mins.

5. Leave to cool on a wire rack.

6. Once the cupcakes are cool, hollow out the middle of each and add in the raspberry jam.

Whipped Cream Frosting

1. With a handheld or stand mixer, whisk the cream until it holds stiff peaks.

2. Add in a third of the icing sugar and whisk again. Repeat for each third of icing sugar until combined.

3. Pipe the frosting onto the cupcakes, add some raspberries to decorate and enjoy!

Tips

1. 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.

2. Chill your mixing bowl and whisk attachments in the fridge before making the whipped cream frosting. This will help speed up the whipping process.