Trifle Cupcakes

Prepare your Jello mixture (according to package instructions) in advance and allow it to set up in the refrigerator.

Preheat your oven to 180 C. Place 6 muffin liners in a muffin tray.

In a medium-sized bowl sift together the flour and baking powder and set aside.

In the bowl of your stand mixer, beat the butter and sugar together until pale yellow in colour and totally combined. Add the eggs one at a time, combining after each addition. Add the vanilla extract and mix until slightly thickened. Next slowly fold in the flour mixture until this is just combined, don’t over mix.

Fill the muffin liners about 2/3 full, dividing the batter equally between the 6 muffin liners. Pop these into the oven and bake for 15 minutes, or until a toothpick comes out clean when inserted into the centre.

Remove the pan from the oven. Leave the muffins to cool completely, removing them from the pan after 10 minutes. I left mine overnight resting on the counter, covered by a clean dish towel, so they went quite firm. This makes it easy to scoop out the core.

To ‘core’ them take a paring knife and cut out a circular section from the tops. Then with a melon baller, scoop out the insides, leaving enough cake around all sides so the muffins hold their shape.

Place a raspberry into each hollowed out cake and smoosh it down with the end of a measuring spoon, so it is flat against the bottom. Then with the melon baller, scoop out balls of the the prepared Jello and pop this on top of the raspberry.

Then fill a piping bag with the custard (although you could use a spoon) and fill the rest of the cake with custard. Place the whipped cream into a piping back and pipe a swirl on top of the custard. Then garnish with the grated chocolate.

I left my assembled cupcakes in the fridge for a few hours before I enjoyed them, so the filling could settle and meld together slightly.