Guilt-less Desserts & Treats for your Family
Parenting is all about balancing the fine line between loving your kids to death and wanting to shut yourself in the toilet and screaming at the top of your lungs. There’s a fine line between sanity and pulling your hair out, and some days that line is crossed, jumped on, skipped over and broken.
Being a mum to young kids usually means your alone time is restricted to between the hours of 12am and 4am (and even then that’s a luxury). You dream of going to the toilet alone, having a hot bath without pirate boats and eating dinner without the running commentary, yet when you finally get it you feel kind of empty. You feel at a loss, and often end up standing in the one place staring at the nothingness, confused by the stillness that surrounds you.
6-year-old H has started to plan his future; his life after he’s moved out of home. The thought of this brings a lump to my throat and fills me with panic, but I’m reassured by the fact that’s still 12 years away. H has decided it’s time to learn how to cook so he can cook for himself when he moves out. He’s been refining the fine art of bacon and eggs, flipping pancakes and making parsley salad (his own invention) in preparation for when he leaves me, heart broken and empty (my words; not his!).
As well as cooking H likes to create his own desserts. Each birthday he has designed his own intricate cake, with layers, diagrams and much bossiness (you can find them here and here) and these school holidays he came up with the Trifle Cupcake. The Trifle Cupcake is a simplified trifle with layers of cake, jelly and cream that is topped with berries and extra cream. It tastes just like a traditional trifle, just a lot littler and with way more cuteness.
Making these Trifle Cupcakes is easy and very kid friendly. The sugar free jelly is made in the blender and then set in a baking tray to be later cut out into circles. The dairy free coconut cream is lightly sweetened and the paleo cupcakes are made both gluten free and nut free to suit as many allergies and intolerances as possible. It’s a good idea to make all the elements at the same time so that after 4 hours the jelly has set, the cream has thickened and the cupcakes have cooled and then the Trifle Cupcakes can be constructed and devoured.
- 250 grams frozen Strawberries thawed (fresh can also be used)- any berry can be substituted. I used mixed berries.
- 240 ml Boiling Water
- 1 Tablespoon Gelatin
Whipped Coconut Cream
- 1 400 ml can Coconut Cream can opened and left in fridge overnight. The thickened cream will seperate, leaving behind water (which can be reused or discarded). The cream should measure between 1 and 1 1/2 Cups
- 2-3 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 4 Eggs separated
- 1/2 Cup Maple Syrup or Rice Malt Syrup
- 4 teaspoons Vanilla Extract
- 1/2 Cup Coconut Flour
- 4 teaspoons Baking Powder
- 1/2 Cup Milk of choice
- Berries for decorating
- Place the thawed (or fresh) strawberries in a blender and puree.
- Sprinkle the gelatine over the boiling water and whisk until dissolved.
- Add the gelatine to the puree and whisk/blend til combined.
- Line a baking tray with plastic wrap, ensuring the wrap is tight on the edges and goes over the sides.
- Pour the jelly into the tray and place in the fridge for a minimum of 4 hours to set.
Whipped Coconut Cream
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick. Add more sweetener if desired.
- Place the cream back in the fridge to thicken further until ready to use.
- Pre heat the oven to 180C/360F. Line a cupcake tray with 8 liners and lightly grease them.
- Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment. Whisk the egg whites on medium until soft peaks form.
- Slowly add the maple syrup and vanilla extract.
- Add the egg yolks and whisk on medium/high until combined. Add the milk and whisk on medium/high until combined.
- In a separate bowl sift the coconut flour and baking powder.
- With the mixer on low add the flour mixture. Whisk until everything is just combined (not over mixed).
- Evenly pour the mixture into the liners and smooth the top of the cupcakes.
- Bake for 17-20 minutes, or until cooked through.
- Remove from the oven and immediately remove the cupcakes from the tray and allow to cool on the bench.
- Once the cupakes have cooled, the jelly has set and the cream has thickened the Trifle Cupcakes are ready to be made.
- Slice the cupcakes into 3 layers. Place the bottom layers on a plate or serving tray.
- Using a cutter (an egg ring, a glass, the rim of my 1/3 cup measure; what ever is the approximate width of the cupcakes) cut 16 circles from the tray of jelly. Make sure the circles are close together so you don't run out of jelly. Some of the circles can always be patched together from left over jelly.
- Place the jelly circles on top of the bottom layer of cupcake and spread a spoonful of cream on top.
- Place the middle layer of cupcake on top of the cream and then repeat with the jelly, cream and top layer of cake.
- Dollop more cream on top of the cupcakes and decorate with berries.
- Serve immediately or store in the fridge.