1 pack of Cake Angels Strawberry Trifle Muffin Kit
1 large egg
2 tbsp vegetable oil
For the custard filling:
60ml cold water
For the icing:
80g softened butter
To make the cake:
Preheat the oven to 180°C (160°C fan oven), Gas Mark 4.
Place the cupcake cased into a cupcake tray and evenly distribute the strawberry pieces into the bottom of the six cases.
Empty the cake mix into a bowl. Add the egg, oil and water and whisk until well combined.
Divide the mix between the 6 cases and bake for 20-25 minutes.
Transfer to a wire rack and allow to cool completely.
To make the custard filling:
Place the custard filling into a bowl, add the water and mix until well combined.
To make the icing:
Place the icing mix into a bowl and add the butter, mix until well combined.
Decorating your muffins:
Make a hole in the centre of the cupcake with a small, sharp knife by cutting a circle and ensuring that the tip of the knife is angling down towards the centre. The hole should be approximately 2cm deep.
Scoop out the circle to leave a hole and fill it with the custard filling, then pipe or spread the buttercream icing on top.
Scatter generously with sprinkles.
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