Cheating on the classic Trifle

Every once in a while its good to cheat! I made these great, berry cupcakes and it took me very little time and effort, but the payoff was fantastic.

I spent most of my weekend running errands and spending time with my family so baking from scratch was on my ‘not to do’ list. I had some berry compote leftover from the previous day, though, and I wanted to bake it into something to see how it would come out. By using the compote I didnt have to use any added fat to these cupcakes and they were very moist. The only trade off is that they have simple carbohydrates in them (sugar and non-whole grain flour mix) but they have a lot of antioxidants from the berries and are a great sweet treat. A great trade off from eating a walloping piece of trifle cake with whipped cream; less fat and sugar by far, but just as satisfying! I also sprinkled some chia seeds on-top for added omega-3’s.

I used Bob’s Red Mill gluten free vanilla cake mix for this recipe, you can use any of your favorite vanilla cake mix recipes, just nix any fats or oils & 1/3 of the sugar.

To prepare:

1/2 pint of blueberries, blackberries and raspberries (you can add strawberries in as well!)

3 T of honey

2 T of lemon juice

Cake Mix

3 eggs (or whatever your mix requests)


The night before wash all of the berries really well in cold water. If you use strawberries as well, cut all of the tops off and quarter them. Mix berries with lemon juice and honey until they are beginning to macerate. It is important that they do this so that they end up having 1/2 to 3/4 of a cup of liquid. Put the compote in a sealable plastic bag, in the fridge, until tomorrow.

Preheat the oven at whatever teperature is recommended by the cake mix recipe. Add the berry compote into the vanilla cake mix. Lightly beat the eggs and add them in as well. As you can see, my cake mix ended up being a really smooth consistancy, if you feel yours is too thick add in some applesauce or just a splash of almond milk to smooth things out.

Spray your cupcake tin with fat free spray (you can easily find this at your local grocer) and pour mix into baking cups. Using an ice cream scoop is the best way to keep them consistently sized. Sprinkle some chia seeds on top, or perhaps some flax if you have them.

Bake until the edges are lightly browned (**use a cake tester to make sure they are not gooey in the center).

My dad liked them hot out of the oven with a little butter (or earth balance). Lemon icing would be great as well. I personally thought they were very sweet and moist so they were perfect on their own with a mug of coffee.

Let me know what you think!


2 thoughts on “Cheating on the classic Trifle

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