-
1
Prepare your Jello mixture (according to package instructions) in advance and allow it to set up in the refrigerator.
-
2
Preheat your oven to 180 C. Place 6 muffin liners in a muffin tray.
-
3
In a medium-sized bowl sift together the flour and baking powder and set aside.
-
4
In the bowl of your stand mixer, beat the butter and sugar together until pale yellow in colour and totally combined. Add the eggs one at a time, combining after each addition. Add the vanilla extract and mix until slightly thickened. Next slowly fold in the flour mixture until this is just combined, don't over mix.
-
5
Fill the muffin liners about 2/3 full, dividing the batter equally between the 6 muffin liners. Pop these into the oven and bake for 15 minutes, or until a toothpick comes out clean when inserted into the centre.
-
6
Remove the pan from the oven. Leave the muffins to cool completely, removing them from the pan after 10 minutes. I left mine overnight resting on the counter, covered by a clean dish towel, so they went quite firm. This makes it easy to scoop out the core.
-
7
To 'core' them take a paring knife and cut out a circular section from the tops. Then with a melon baller, scoop out the insides, leaving enough cake around all sides so the muffins hold their shape.
-
8
Place a raspberry into each hollowed out cake and smoosh it down with the end of a measuring spoon, so it is flat against the bottom. Then with the melon baller, scoop out balls of the the prepared Jello and pop this on top of the raspberry.
-
9
Then fill a piping bag with the custard (although you could use a spoon) and fill the rest of the cake with custard. Place the whipped cream into a piping back and pipe a swirl on top of the custard. Then garnish with the grated chocolate.
-
10
I left my assembled cupcakes in the fridge for a few hours before I enjoyed them, so the filling could settle and meld together slightly.
