Mini Victoria Sponge Cupcakes Recipe
Delight in these charming Mini Victoria Sponge Cupcakes, perfect for afternoon tea or a sweet treat. Light, fluffy, and filled with jam and fresh cream, they're sure to be a hit.
easy
00:30
6
METHOD
Step 1.
Preheat your oven to 180°C (350°F) and grease and flour your cupcake tin.Step 2.
In a mixing bowl, cream together 110g of softened unsalted butter and 110g of caster sugar until pale and fluffy.Step 3.
Beat in 2 large eggs, one at a time, adding a little flour with the second egg to prevent curdling.Step 4.
Fold in 110g of self-raising flour gently to keep the mixture light and airy.Step 5.
Divide the batter evenly among the cupcake cases, filling each about two-thirds full.Step 6.
Bake for 15-20 minutes, or until golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a wire rack.Step 7.
Whip 150ml of double cream until soft peaks form.Step 8.
Once cooled, cut in half and fill each with a teaspoon of strawberry jam and a dollop of cream, or use a piping bag for a neater finish.Step 9.
Dust with a little icing sugar before serving.
INGREDIENTS
110 gUnsalted butter, softened
110 gCaster sugar
2 Large eggs
110 gSelf-raising flour
4 tbspStrawberry jam
150 mlDouble cream
1 tbspIcing sugar
Share this:
