Cupcake Heaven by Blake Susannah

Author:Blake, Susannah
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2012-11-21T16:00:00+00:00

For trifle-lovers everywhere, these are the ultimate indulgence – moist, crumbly sponge with chunks of raspberries and a drizzle of kirsch, then smothered in creamy custard and topped with more fruit. You can use any seasonal berries you like here. Pick the most perfect, luscious fruits you can find to decorate the cakes.

RASPBERRY TRIFLE CUPCAKES

115 g unsalted butter, at room temperature

115 g caster sugar

2 eggs

115 g self-raising flour

140 g raspberries, halved

to decorate

1 tablespoon kirsch

60 ml double cream

125 ml fresh custard

200 g raspberries and redcurrants, or other seasonal berries of your choice

a 12-hole cupcake tin, lined with paper cases

makes 12

Preheat the oven to 180°C (350°F) Gas 4.

Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, then fold in the raspberries.

Spoon the mixture into the paper cases and bake in the preheated oven for 18 minutes until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.

To decorate, prick each cupcake all over with a skewer and pour ¼ teaspoon kirsch over each one, allowing it to soak into the cake. Whip the cream, then fold in the custard and spoon on top of the cakes. Top each cake with raspberries and redcurrants, or seasonal berries of your choice.

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