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food

Raspberry Trifle Cupcakes

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

Ingredients

Cupcakes

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

Custard

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

Frosting

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

Steps

Cupcakes

  1. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. 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.
  3. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Custard

  1. 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 1/4 of the hot milk mixture to the custard powder mixture and whisk until well combined. Add the rest of the milk and repeat.
  2. 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

  1. 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.