I am going to start this post about Trifle Cupcakes with a confession. I don’t actually like trifle. I am not a big fan of fruit, or cream, or custard, or any of those things in combination with one another. But the one thing above all others that stops trifle from passing my lips – jelly. I have a jelly phobia. Seriously. I cannot eat it. I don’t even like looking at it.
Yes, I know that’s weird.
But most people do like jelly, and most people love trifle.
To begin with I thought I could just leave out the jelly layer and just have fruit instead, but according to my trifle consultants this was a no-no. Apparently everyone makes their trifle differently but my trusted sources use jelly, so I have to use it too.
This then brought about the dilemma of how to use jelly in a cupcake. Make up and set outside of the cupcake and spoon in later? Or set in the hollowed out baked cupcake? I turned to google for advice but of course google is American, and jelly is jam. So what is jelly if it’s not jelly? I had no idea. Well after about 30 minutes I learnt that it’s jello (and then of course immediately remembered the episode of Friends with the jello shots. Thanks brain, you’re normally full of useless information but where were you when I needed you). And to get a firm layer of jelly you need to have it set outside of the cake otherwise it all just soaks into the sponge.
With that lesson learnt the Trifle Cupcakes were set to be a breeze from this point onwards, and to save time with the jelly I used a little pot of ready-to-eat I found in the supermarket. Of course you don’t have to do this, but allow several hours beforehand for the jelly preparation if not. You can also make your own custard too if you have a favourite recipe, but I didn’t do that either (which meant these cupcakes were very quick and easy to make).
Trifle Cupcakes Recipe (makes 9)
2 eggs (weighed in their shells, approx 120g)
The same weight as the eggs in butter, caster sugar, and self-raising flour
Fruit (raspberries/strawberries) optional
Bake the cupcakes (cream together the butter and sugar, beat in the eggs and vanilla, fold in the flour, divide between cupcake cases and bake at 170C for approx 20 minutes or until lightly golden brown). Hollow out the cupcakes. Add a layer of fruit (optional). Add a layer of jelly. Add a layer of custard. Top with whipped cream and a crumbled chocolate flake. Pop into the fridge to allow the custard and cream to firm up and set a little bit (I didn’t do this at first and learnt the hard way when trying to cut one in half to take a photo).