Victoria Sponge Cupcakes
Miniature versions of Victoria sponge filled with jam and cream
Servings 12
Calories 286kcal
Ingredients
For the sponge
- 175 g Butter or baking spread softened, unsalted
- 175 g Caster sugar
- 2 Eggs large
- 2 tsp Vanilla extract
- 1 tbsp Milk
- 175 g Self raising flour
For the filling
- 150 ml Double cream
- ½ tbsp Icing sugar
- ½ tsp Vanilla extract
- 3 tbsp Strawberry jam
Instructions
- Pre-heat your oven to 140C Fan/325F/Gas Mark 3 and line a cupcake tin with paper cases
- To make the cupcakes, mix together the butter/baking spread and caster sugar until smooth and fluffy, ideally using an electric mixer this will take about 3 minutes
- Add the eggs, milk and vanilla, and mix well with an electric mixer until well combined
- Add the self raising flour and whisk in gently with a hand whisk, or fold in with a spatula
- Divide the mixture between the cupcakes cases, and bake them for 25-30 minutes, or until then are lightly golden and a thin skewer or a cocktail stick inserted in the centre comes out clean. Put them on a cooling 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, or spread it on with a spoon, then spoon jam over the cream
- Press the top of the cake back on and dust with icing sugar
- Serve immediately and store leftovers in the fridge. Eat within 2-3 days
Video
Notes
- Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes, my preferred brand is Stork. I find baking spread gives a better rise and fluffier result with baking cupcakes.
- For the best flavour, I recommend using a good quality vanilla extract and not an essence
- For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 286kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 122mg | Potassium: 45mg | Fiber: 1g | Sugar: 18g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
