For trifle-lovers everywhere, these are the ultimate indulgence – moist, crumbly crumb with chunks of raspberries and a drizzle of kirsch, then smothered in creamy custard sauce and topped with fruit. You can use any seasonal berries you like. Pick the most perfect, luscious fruits you can find to decorate the cupcakes.
RASPBERRY TRIFLE CUPCAKES
- 1 stick unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup self-rising flour
- 1 1/3 cups raspberries, halved
Preheat the oven to 350F.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, then fold in the raspberries.
Spoon the mixture into the paper liners and bake in the preheated oven for 18 minutes until risen and golden and a skewer inserted in the center come out clean. Transfer to a wire rack to cool.
- 1 tablespoon kirsch
- 1/4 cup heavy cream
- 1/2 cup fresh custard sauce
- 7 oz raspberries and red currants, or other seasonal berries of your choice
To decorate, prick each cupcake all over with a skewer and pour 1/4 teaspoon kirsch over each one, allowing it to soak into the cupcake. Whip the cream, then fold in the custard sauce and spoon on top of the cupcakes. Top each cupcake with raspberries and red currants, or seasonal berries of your choice