Raspberry Trifle Cupcakes

• Vegetarian

• Produce

  • 100 g Peanuts
  • 400 g Raspberries, frozen
  • 100 g Raspberries, freeze-dried

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 4 tbsp Custard powder

• Baking & Spices

  • 429 g All-purpose flour
  • 3 tsp Baking powder
  • 265 g Caster (superfine sugar
  • 1/2 tsp Salt
  • 3 tbsp Sugar
  • 3 tsp Vanilla

• Ingredients

  • 1 Frosting:

• Oils & Vinegars

  • 125 ml Vegetable oil

• Dairy

  • 125 g Butter, unsalted
  • 2 tbsp Butter
  • 550 ml Cream
  • 1 Custard
  • 2 tbsp Greek yogurt
  • 3 tbsp Mascarpone cheese
  • 625 ml Milk

Found on tastemade.com