Hello!!!! I’m back ! Not been blogging as have been obsessively sewing with my new machine . The old one died and my lovely husband and In laws bought me a new all singing all dancing computerised sewing machine for my birthday. Woohoo!
Any way I have had a break from it today and thought I should whip up a tasty egg / dairy free cake treat for my youngest.
I give you Raspberry trifle cupcakes adapted from a recipe from the fantastic blogger of Lucyfriendlyfoods . Her recipe can be found at http://lucysfriendlyfoods.wordpress.com/2014/01/29/ribena-cupcakes-cordially-yours/
I love trifle particularly the raspberry, custard and cake combo so here it is in cupcake form. The raspberries form the jam when baked and the custard powder gives it the kick it needs.
Makes about 10 cupcakes
160g self raising flour
40g Birds Custard Powder
100g caster sugar
Pinch of salt
1/2 tsp bicarbonate of soda
150 ml oat milk or similar
100 ml sunflower oil
1 tsp lemon juice
Cupcake cases and tin
Mix the wet ingredients into combined dry ingredients
Into the cake cases place 3 raspberries and then cover in cake batter
Bake at 180c for 20 minutes or until risen, golden and cooked through
Cool and if desired cover in dairy free frosting