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Vanilla Cupcake Berry Trifle

Vanilla Cupcake Berry Trifle

Founder and pastry chef of "Sprinkles Cupcakes," Candace Nelson is making one of her famous desserts.
Ingredients for Vanilla Cupcake
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2/3 cup whole milk
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, slightly softened
  • 1 cup sugar
  • 1 large egg
  • 2 large egg whites
Ingredients for Cupcake Trifle
  • 2 1/2 cups heavy cream
  • 5 tbsp confectioners
  • 1 tsp pure vanilla extract
  • 12 vanilla cupcakes
  • Mixed berries (any mix of strawberries, raspberries and blueberries)

Directions for Cupcakes

- Preheat oven to 325

- Line a 12-cup cupcake pan with paper liners

- In medium bowl, whisk together flour, baking powder, baking soda, and salt.

- In small bowl, stir together milk and vanilla.

- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until light and fluffy, 2-3 min

- Reduce speed to medium-low, slowly add the egg and egg whites, beat until creamy (1-2 min).

- Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.

- Divide batter evenly among cupcake liners and bake until tops are just dry to the touch (18-20 min).

- Cool

Directions for Trifle

- In a bowl of a stand mixer with whisk attachment, whip the cream, confectioners' sugar and vanilla until soft peaks form (2 min)

- In separate bowl, folder together your mixed beries

- Layer ingredients in either a flat-bottomed parfait or glass bowl, using about half the cake, cream and fruit for each layer

- Cover and chill

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