Shopping list for 6 cupcakes
125g caster sugar
125g butter (room temperature)
1.5 free range organic eggs (room temperature)
½ teaspoon vanilla extract
125g self-raising flour
2 tablespoons milk
for the Bakwell Trifle
250g cherries, jar or frozen
300 ml vanilla custard (homemade or bought)
300 ml double cream
2 tablespoons caster sugar
50g amaretti biscuits
The British trifle is popular at snazzie, the little monsters like them very much too. They always get trifles in mini format and sometimes a little adjusted (no maraschino cherries or madeira cake here!), but they love them anyway. Cupcakes are made quickly, fresh vanilla custard too and if you make them a day earlier, great.
How to make a Bakewell Trifle
Place paper cases in a cupcake tin.
Beat the butter with the sugar 10 minutes until creamy.
Add the vanilla en mix it into the butter mixture.
Sift the flour into the mixture in parts.
Fold the flour into the butter mixture.
Until you have a smooth batter.
Then add the milk.
Fold it in briefly.
Fill the cases up to 2/3.
Bake the cupcakes for 20-25 minutes.
Check whether the cupcakes are done by inserting a skewer into the center, the skewer should come out clean
Let the cupcakes cool completely.
Fetch all the ingredients.
Cut the cupcakes into pieces.
Press the cake on the bottom.
Place the cherries on top.
Pour the cherry juice over it.
Cover with vanilla custard.
Whip the double cream with the sugar until you see stiff peaks
Pipe a large rosette of whipped cream on top of the Bakewell Trifles.
Decorate the Bakewell Trifles with cherries and amaretti biscuits.
Enjoy!