Sherry Trifle Cupcakes

• 1 or 2 tubs of raspberry jelly ready made
• 120g plain flour
• 140g caster sugar
• 1 1/2 tsp baking powder
• 40g unsalted butter or margarine
• 120ml milk
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 punnet raspberries
• 50ml Harveys Bristol Cream Sherry
• 4 tbsp caster sugar
• 125g marscapone cheese
• 250g icing sugar
• 50g custard powder
• Hundreds and thousands

Preheat oven to 170 degrees.

Mix together the flour, sugar, baking powder and butter in a bowl (can use an electric mixer for this) and beat until you get a sandy consistency.  Pour in half the milk and beat until just incorporated.

Beat egg with vanilla and rest of milk in a separate jug and slowly add into the mixture whilst beating, once all nicely mixed add the raspberries and just stir enough to combine them.

Spoon the mixture into 12 paper cases in a muffin tin until about 2/3 full and then put them in the oven for 20-25 minutes until they are light golden and the sponge bounces back.

Whilst cupcakes are baking, boil in a pan the sherry and 4 tbsp of caster sugar until dissolved and a syrup forms.  Leave to cool.

Once cupcakes are baked, take out of oven and cool on a rack.

When cool, using a teaspoon, scoop a circle of cake out of the middle of each cupcake to leave a small bowl shape.  Pour a spoonful of the sherry syrup over each cake, making sure to soak the inside of the bowl and the top of the cake.  Put a teaspoon of jelly into the bowl of each cake, do not overfill, the jelly should not be piled high above the cake.

To make the frosting mix together the icing sugar, custard powder and marscapone cheese in a bowl.  Beat the frosting for 5 mins at least to make it light and fluffy.  Pipe the icing onto the cupcakes so the jelly is hidden beneath it.  Finally sprinkle hundreds and thousands on the cakes to decorate.

Print this post