Victoria Sponge Cupcakes

Victoria sponge is a baking classic, named after Queen Victoria and traditionally served with whipped cream and jam. As well as being an all time classic, it’s one of my all time favourites! I’ve decided to spruce this understated cake up a little and transform it into a delicious cupcake!

So I give you a traditional sponge base filled with strawberry jam, topped with a mound of fresh whipped cream and a sweet strawberry. Simple, summery and bloomin’ delightful.

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Ingredients (makes 12 cupcakes)

For the cupcakes:
150g self-raising flour
150g caster sugar
150g stork tub for baking
2 medium eggs, beaten
1 tsp vanilla extract
1 tbsp milk

For the filling:
Strawberry jam

For the topping:
400ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
6 strawberries, cut into halves

 

Method

Preheat oven to 180°C and line a 12 hole cupcake tray with cases.

Start making the cupcakes, by first creaming together with a wooden spoon the stork and sugar until creamy. Then slowly mix in the beaten eggs along with a little flour to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.

Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 18 mins until cakes are a light brown colour and a skewer in the centre of one comes out clean. Transfer cakes to a cooling rack and leave to completely cool.

Using a cupcake corer or a teaspoon take out centre of each of your cupcakes saving just the top of the cored cake. Fill each hole with strawberry jam and place the cores back into the cakes to cap them.

Now make your topping by whisking the double cream and vanilla extract with an electric mixer on a high speed. Whisk for approx. 4 minutes until it starts to thicken, now add the icing sugar and continue to whisk until stiff peaks have formed.

Spread the whipped cream over your cupcakes and top with a fresh strawberry. Keep in the fridge until your ready to serve them. These cupcakes will last for 2-3 days in a container in the fridge.

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3 thoughts on “Victoria Sponge Cupcakes

  1. fisefton says:

    Ooooooo! Another one to add to my list of cakes to try to make. I’m going to end up the size of a house! Ah well, I do have a running t-shirt which says “I run so I can eat cupcakes!”

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