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Raspberry Trifle Cupcakes

by Nick Makrides
Raspberry Trifle Cupcakes

These delicious Raspberry Trifle Cupcakes are a celebration of raspberries, custard, cream, and peanuts in one glorious dessert! They were inspired by one of my all-time favorite desserts as a kid from a store in our hometown named Ferguson Plaire. A bakery that sold really simple English and Australian-inspired baked goods.

My favorite dessert to have as a kid at this bakery was their trifle. It was a really simple dessert, but so yum! You could buy them in either a single-serve or a family-sized one. Sometimes my mum would buy the family-sized one for my siblings and me to share together after we’d finished shopping. It’s these simple childhood memories that make me so happy, that I hope to recreate with our daughter one day.

What do these Raspberry Trifle Cupcakes taste like?

Well, the flavors in my childhood treat were simple:

  • Peanuts
  • Cream
  • Custard
  • Raspberry Jam +
  • Freshly whipped cream

That’s what this cupcake is made up of. Raspberry flavored vanilla cupcakes filled with pastry cream (fancy French custard. Probably not what was in the treatment I had as a kid), topped with whipped cream, crushed freeze-dried raspberries, and chopped peanuts. So delicious!

My favorite thing…

About these trifles, cupcakes are how similar they taste to the trifles we had back then. The flavors are simple. But I think the addition of vanilla cake adds another dimension to this dessert and makes it even more scrumptious!

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I hope you guys enjoyed this simple but delicious Raspberry Trifle Cupcakes recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!

N x

Raspberry Trifle Cupcakes

Raspberry Trifle Cupcakes

Serves 20

5 from 1 vote
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups - 3 1/2 cups plain all-purpose flour
  • 1 1/4 cups - 1 1/4 cups caster superfine sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup – 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups - 1 1/2 cups full-cream whole milk
  • 125 cup – 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 g - 2 cups frozen raspberries you can use fresh of you like!
  • 1/4 cup - 1/4 cup crushed freeze dried raspberries
  • 1/4 cup - 1/4 cup crushed peanuts

Custard

  • 1 cup - 1 cup milk
  • 1 cup - 1 cup cream 35g fat per 100g
  • 4 tbsp custard powder
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

Frosting

  • 1 1/4 cup - 1 1/4 cup cream 35g fat per 100g
  • 1 tsp vanilla extract
  • 3 tbsp mascarpone cheese


Instructions

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner with about 1 ½ tbsp of batter. Fill with one laer of frozen raspberries and then top with more batter until the liners are filled ¾ of the way.
  • Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

Custard

  • Add cream, vanilla extract and milk to a large microwave safe bowl or jug. Microwave for 2 min. Add custard powder and sugar to a large microwave safe bowl and mix with a whisk. Add ¼ of the hot milk mixture to the custard powder mixture and whisk until well combined. Add the rest of the milk and repeat.
  • Microwave for 1 min and mix. If it thickens as shown in the video, then add the butter and whisk until combined. If it’s still thin, continue microwaving for 30 seconds at a time, mixing each time until thickened. Cover with cling wrap and set aside in the fridge.

Frosting

  • Add cream to a large mixing bowl along with vanilla extract and whisk until you reach soft peaks. Add mascarpone and continue whisking until you reach stiff peaks.
  • To finish cupcakes, core each one and fill with cooled custard. Fit the end of a piping bag with an open star tip and frost in a swirl. Finish with a sprinkle of crushed freeze-dried raspberries and crushed peanuts.

Notes

Cupcakes can be stored in an airtight container for up to two days.

Nutrition

Calories : 42kcal
Carbonhydrates: 5g
Protein: 1g
Fat: 2g
Saturated Fat: 1g
Trans Fat : 1g
Cholesterol: 13mg
Sodium: 132mg
Potassium : 17mg
Fiber: 1g
Sugar : 2g
Vitamin A: 74IU
Vitamin C: 1mg
Calcium: 47mg
Iron: 1mg
Nutrition Disclosure

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