raspberry trifle cupcakes

With mascarpone frosting and a custard center, this treat is full of creamy, berry goodness.

raspberry trifle cupcakes

  1. 429 grams all-purpose flour
  2. 265 grams caster (superfine) sugar
  3. 1/2 teaspoon salt
  4. 3 teaspoons baking powder
  5. 375 milliliters of milk
  6. 125 milliliters vegetable oil
  7. 125 grams unsalted butter, softened
  8. 2 tablespoons Greek yogurt (can substitute with sour cream)
  9. 1 teaspoon vanilla extract
  10. 2 large eggs
  11. 400 grams frozen raspberries (you can use fresh of you like!)
  12. 100 grams crushed, freeze dried raspberries
  13. 100 grams crushed peanuts

  1. 250 milliliters cup milk
  2. 250 milliliters cream (35 grams fat per 100g)
  3. 4 tablespoons custard powder
  4. 3 tablespoons sugar
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons butter

  1. 300 milliliters cream (35 grams fat per 100g)
  2. 1 teaspoon vanilla extract
  3. 3 tablespoons mascarpone cheese

  • Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced 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 1/2 tablespoon of batter. Fill with one layer of frozen raspberries and then top with more batter until the liners are filled 3/4 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.