Raspberry Trifle Cupcakes

November 21, 2016

The classic dessert in cupcake form – Raspberry soaked sponge finger-style cupcakes filled with fresh raspberries and custard and topped with whipped vanilla cream.

4 eggs
150g caster sugar
100g plain flour
½ tsp Dr. Oetker baking powder
1 pack Dr. Oetker Raspberry Flavour Drizzles
100g fresh raspberries (or frozen raspberries fully defrosted)
100g custard (if you’d like to make your own take a look at my recipe)
250ml whipping cream
1 tsp Dr. Oetker Vanilla Bean Paste
Dr.Oetker Sugar Strands
8 glacé cherries
8 cupcake cases

Pre-heat your oven to 200ºC/180ºC fan. Separate 4 eggs, whisk the egg whites until you have soft peaks. Add 30g of caster sugar to the egg whites, ½ tbsp at a time, ensuring that each addition is fully...
See the full directions on my site

Nutritions

Calories
1748

Sodium
362mg
15% DV

Fat
22g
34% DV

Protein
27g
55% DV

Carbs
403g
137% DV

Fiber
29g
119% DV

Vegetarian