Trifle Cupcakes

 My Mother has a huge love for custard and since trying these cupcakes has proclaimed them to be her favourite so far! And it really does taste like the trifle pudding that we all know and love, complete with cream, custard, raspberries, and the 'cakey' element, i really think that you will enjoy them, and you will amaze anyone that you make them for as they receive a pocket sized dessert, what more could you want in life!  

This may seem a little complex, because of the creme patisserie element to the recipe, but this is a full proof recipe and is bound to turn out perfect, just don't panic, and keep mixing, and don't be afraid to add more fluid if it seems a bit too thick! 

Makes 12-16 cupcakes

Ingredients: 

Sponge- 

80g butter 

280g caster sugar 

240g plain flour 

1 tbsp baking powder 

1/4 tsp salt 

240ml whole milk 

1 tsp vanilla essence 

2 large eggs 

Filling and Frosting- 

500ml whole milk 

1/2 tsp vanilla essence 

5 egg yolks 

100g caster sugar 

30g plain flour 

30g cornflour 

200ml double cream 

12-16 raspberries 

12-16 strawberries 

100g raspberry jam 

(I know this recipe calls for a lot of ingredients, but trust me, it's worth it) 

Method: 

1.Preheat oven to 190c, gas mark 5, prepare muffin tin.

2.Beat together the butter, sugar, flour, baking powder and salt on a low speed until they are all mixed and resemble fine breadcrumbs.

3.In a jug whisk together the milk, vanilla and eggs, then pour 3/4 into the dry ingredients, and mix on a low speed. Once it is incorporated, add the rest of the milk, and mix until you get a smooth batter.

4.Divide the batter between the muffin cases, filling each case two thirds full, then bake for 18-20 minutes, until the sponge bounces back when lightly pressed. Leave to become completely cool.

5.Whilst the cakes are cooling make the creme patisserie. Place milk, and vanilla in saucepan and bring to boil. In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste (you may want to add a couple of tablespoons of hot milk to thin)

6.When the milk has boiled, remove pan from the heat and mix 4-5 tablespoons with the egg mix. Then pour this into the milk in the pan, and return to the heat, bring back to the boil whisking constantly once boiling cook for a further minute to cook the flours.

7.Once the custard has thickened, pour onto a baking tray and cover in cling film to cool. 

8.Tip the cooled custard into a large bowl, and beat with a wooden spoon. In a separate bowl whip the double cream  into soft peaks, then fold this into the custard.

9.Hollow out all of the cupcakes, keeping the cut-out pieces of sponge.

10.Place a piece of strawberry in the cupcake, followed by 1/2 teaspoon of jam on top, and then top up with the custard mix (which i prefer to pipe in).

11.Repeat this for all the cupcakes, then replace the sponge, trimming to fit as a lid. Finish off the cupcakes by piping some of the custard mixture on top, add a raspberry on top of the swirled custard to finish.

And thats it! I hope you enjoy them, and with summer fast approaching, and all this glorious british fruit coming into season, i implore you to take up the opportunity and use it! I will be giving you many more recipes for what you can do with our produce in the future too, as i think it's far too good to be wasted! 

P.s. I thought i would give you a quick Bo update too, who is now 18 weeks old and getting on very well indeed!  

 Also, if any of you have any requests of things you would like to see me make, perhaps a favourite dessert compacted into a cupcake like this recipe, then don't hesitate to use the contact box to the left of the screen or comment below, i will greatly enjoy reading any suggestions. 

Until next time, Elise xxx