These Victoria Sponge Cupcakes are a daintier version of the classic and well loved Victoria Sponge Cake. As much as I love a big slice of Victoria Sponge Cake, sometimes it’s hard to make it look pretty. If you are hosting an afternoon tea party, mini Victoria Sponge Cupcakes are a delightful way to serve this traditional treat. Victoria Sponge is usually made with a jam filling, and sometimes jam and buttercream. My favourite filling is jam and whipped double cream – I just adore that combination!
I made the sponge batter then divided the mixture into 12 cupcake cases in a tray. It doesn’t matter which colour paper cases you use as you’re going to peel them off anyway. Or you could even use silicone cases.
They baked on 160C Fan/180C/350F/Gas 4 for 20 minutes until they were golden brown.
When the cupcakes were fully cooled I cut them in half.
Onto the bottom layer I piped blobs of whipped cream, then drizzled jam over and between the blobs.
I pressed the top back on and dusted them all with icing sugar.
The Victoria Sponge Cupcakes looked absolutely adorable! Almost too pretty too eat (but not quite!) They are such a simple thing to make, but absolutely scrumptious. They’re the kind of thing where you just want to go back for more! I think these Victoria Sponge Cupcakes would be so lovely for Mother’s Day, or perhaps a baby shower.
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Victoria Sponge Cupcakes
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 175 g Self raising flour
- 2 tsp Vanilla extract
For the filling
- 150 ml Double cream
- 1/2 tbsp Icing sugar
- 1/2 tsp Vanilla extract
- 3 tbsp Strawberry jam
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes, cream together the butter and caster sugar until smooth
Add the eggs and vanilla, and mix well
Add the self raising flour and whisk in
Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown. Put them on a rack to cool completely
When the cupcakes are fully cooled, peel off the paper cases and use a knife to cut them in half horizontally
Whip up the double cream with the icing sugar and vanilla extract
Pipe blobs of whipped cream onto the bottom layer of cake, then drizzled jam over and between the blobs
Press the top of the cake back on and dust with icing sugar
Serve immediately and store leftovers in the fridge. Eat within 2 days
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