Raspberry trifle cupcakes

12 Item
1H 10M



1.Make whipped custard icing; blend custard powder and sugar with pouring cream in small saucepan; stir over heat until mixture boils and thickens. Remove from heat; cover surface of custard with plastic wrap; cool 20 minutes. Refrigerate 1 hour. Beat cold custard in small bowl with electric mixer until smooth. Add thickened cream; beat until soft peaks form.
2.Meanwhile, preheat oven to 180°C/350°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
3.Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is changed to a paler colour. Fold in frozen raspberries. Divide mixture into paper cases; smooth surface.
4.Bake cakes about 30 minutes. Stand cakes in pan 10 minutes before turning, top-side up, onto wire rack. Brush warm cakes with sherry; cool.
5.Spread cold cakes with icing; top with fresh raspberries. Serve dusted with a little sifted icing sugar, if you like.

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