Well thank you to everyone who voted in my poll and I am happy to say that the Trife Cupcakes won, I was cheering them on hehe and I'm so glad they did as they were delicious! Since it was a bank holiday over here in Engand I had loads of time to bake...(and eat)..the yummy trifle cupcakes. I wasn't sure about using jelly in them because I was afraid that it might all liquify and not set properly if they got too hot, but they turned out really well. :). Also instead of using whipped cream for the top, I used dream topping instead, a lower fat sweeter version, as members of my family were complaining that all my baking was causing their clothes to shrink! Haha...oh well everything in moderation they say...whoever 'they' are, although with these cupcakes I definately wanted to go back for more haha!
Lining with muffin cases
After coming out of the oven
Coning out the centre
Filling with jelly
Topping with custard
115g unsalted butter, at room temperature
130g granulated white sugar
3 large eggs, at room temperature
210g self-raising flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1. Preheat the oven to 175degrees celsius and line a muffin tin with liners.
2. In a large bowl cream the butter and the sugar together with an electric mixer until light and fluffy, 3-5 minutes.
3. Add the eggs, one at a time, beating well after each addition, if any signs of curdling occur add a tablespoon of flour. Beat in vanilla extract.
4. In a separate bowl sift together the flour and salt and then add to the butter and egg mixture, alternating with the milk. Beat on a slow speed until just incorporated.
5. Evenly fill the muffin liners and bake for about 18-20 minutes or until a toothpick is inserted into the centre and comes out clean. Cool for 5 minutes and then turn out onto a wire rack and allow to cool for a further 30 minutes.
75g custard powder
100g raspberry jelly
1. Cone out the centre of each cupcake and half fill with jelly.
2. Prepare the custard powder with water and allow to cool, it is usually a best idea to prepare the custard before baking the cakes to allow time to cool, although if using potted custard just use as normal.
3. Fill the rest of the centre of each cupcake and top with cake lid.
75g dream topping
1. Prepare dream topping with milk and whisk for 5 minutes until stiff enough to pipe. Pipe onto cooled cakes and top with chocolate sprinkles.