Victoria Sponge Cupcakes
Mini Victoria sponge cakes filled with jam and topped with whipped cream.
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Servings: 12 cupcakes
Calories: 433kcal
Ingredients
Cupcakes:
- 190 g Softened butter
- 190 g Caster sugar
- 1 Teaspoon Vanilla extract
- 3 Medium Eggs
- 190 g Self-raising flour
Filling:
- 100 g Strawberry jam
Topping:
- 400 ml Double cream
- 40 g Icing sugar (plus more for dusting)
- ½ Teaspoon Vanilla extract
- 6 Strawberries, halved
Instructions
Cupcakes:
- Preheat your oven to 180℃ (160℃ for fan ovens) and line a cupcake tin with 12 cases.
- In a large bowl, cream together the butter and sugar until soft and fluffy then stir in the vanilla extract.
- Mix in the flour and the eggs, a little bit at a time, until you have a smooth, thick cake batter.
- Divide the batter between your 12 cases and bake for 20-25 minutes until a toothpick through the middle comes out clean. Transfer to a wire rack to cool.
Filling:
- Once the cupcakes have cooled, use a piping nozzle or apple corer to cut out the centre of the cupcakes. Fill with strawberry jam using a piping bag.
Topping:
- Place the double cream, icing sugar and vanilla extract into a bowl. Whip until thick then transfer to a piping bag fitted with a large star nozzle.
- Pipe a swirl of cream onto each cupcake then top with half a strawberry.
- Dust with icing sugar and enjoy!
Notes
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1cupcake | Calories: 433kcal | Carbohydrates: 36g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 41mg | Sodium: 23mg | Potassium: 15mg | Fiber: 1g | Sugar: 25g