English Trifle Cupcakes

Christmas wouldn’t be complete without a traditional sherry trifle but if you always end up with lots left over then try these trifle cupcakes instead. They taste just like trifle but come in mini sized portions that everyone will have room for!

Christmas wouldn’t be complete without a traditional sherry trifle but if you always end up with lots left over then try these trifle cupcakes instead. They taste just like trifle but come in mini sized portions that everyone will have room for!

English Trifle Cupcakes

Preparation time 45 mins Cooking time 20-25 mins Makes 12 For the cakes:
  • 200g butter, softened
  • 200g golden caster sugar
  • 3 large eggs
  • 1tsp vanilla extract
  • 200g self raising flour, sifted
  • 125g frozen raspberries
For the filling:
  • 60-120ml sweet sherry
  • 12 tsp raspberry jam
  • 100g ready made custard
  • Icing sugar for dusting
For the topping:
  • 250ml double cream
  • 12 glacé cherries
Method:
  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 12 hole muffin tin with paper cases.
  2. Cream together the butter and sugar in a large bowl until light and fluffy. Gradually add the eggs, one at a time mixing well after each one. Add the vanilla but don’t worry if the mixture looks a little curdled at this stage.
  3. Fold in the flour with a metal spoon. Add the frozen raspberries then gently stir a little until they are just mixed into the batter.
  4. Fill the cake cases ¾ full with batter then bake for 20-25 mins until the sponge is springy to the touch. Remove from the tin and allow to cool on a cooling rack.
  5. Cut a circular lid from the top of each cake to make about a 1cm deep well. Remove the lids then sprinkle 1-2 tsp sherry into each cake. Add 1tsp jam then about 1 heaped tsp custard to each cake. Replace the lids and press very gently, dust the top of each cake with icing sugar.
  6. Whip the cream until stiff then using a star nozzle, pipe a peak on the top of each cake so it just covers the lid. Top with a glacé cherry then eat with a fork and a very English cup of tea!

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