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Trifle Cupcakes Recipe

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Baking ingredients

  • 100 g self-raising flour
  • 100 g caster sugar
  • 100 g butter
  • 2 medium eggs – beaten

Decorating ingredients

  • 1 packet of custard powder
  • Strawberry jam
  • 400 g Renshaw Vanilla Frosting
  • Toasted flaked almonds
  • 12 cherry halves


Baking Instructions:

Step 1

Preheat the oven to 180°C/350°F/gas mark 4.

Step 2

Line a cup cake tray with 12 paper cases.

Step 3

Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.

Step 4

Whisk the mixture for approximately two minutes until smooth and creamy.

Step 5

Spoon the mixture into the cupcake cases until they are half full.

Step 6

Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.

Step 7

Leave to cool on a wire rack.

Decorating Instructions:

Step 8

Prepare the custard powder mix as per instructions on pack and leave to go cold.

Step 9

Spread a little strawberry jam on top of each cupcake, then spoon a teaspoon of cold custard on top of the strawberry jam.

Step 10

Pipe a swirl of Renshaw Vanilla Frosting onto each cupcake as per instructions on pack, making sure you cover the custard.

Step 11

Sprinkle the toasted flaked almonds and place a cherry half in the centre of each cupcake.