Victoria Sponge Cupcakes
User Reviews
4.7
18 reviews
Excellent
Victoria Sponge Cupcakes
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These delicious Victoria Sponge Cupcakes are a miniature version of the classic Victoria Sponge. Incredibly easy to make and perfect for sharing – these will be a huge hit at parties or simply with a cup of tea.
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Ingredients
For the cupcakes
- 175 g (1 cup + 1 tbsp) self raising flour or see notes
- 175 g (¾ cup + 1 tbsp) butter or baking spread (Stork)
- 175 g (¾ cup + 2 tbsp) caster sugar (superfine sugar)
- 2 eggs , large
- 2 tsp vanilla bean paste or extract
- 1 tbsp lemon juice
For the filling
- 240 ml (1 cup) cream double / heavy cream
- 60 g (½ cup) icing sugar (powdered sugar)
- 2 tsp vanilla bean paste or extract
- jam , as needed
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Instructions
- Preheat the oven to 160C (325F) and line a 12 hole tin with large cupcake cases. You will have enough batter for 12-16 cupcakes so you may need to bake in two batches.
- Add the flour and sugar to your mixing bowl and give them a quick stir. Now add all the remaining ingredients and start beating on low speed until combined.
- Increase the speed to maximum and beat for about a minute until the batter is smooth, scraping the bottom and sides of the bowl with a spatula, as needed.
- Divide the batter evenly between 12-14 large cupcake cases and bake until the cupcakes are golden and risen. Cool on a wire rack, gently peel off the paper cases and then slice in half using a serrated knife.
- Add the cold cream, icing sugar and vanilla bean extract in a mixing bowl and start mixing on medium low speed until the cream thickens and forms peaks. Using a lower speed setting allows you more control and avoids overbeating the cream.
- Transfer the whipped cream into a piping bag fitted with a large star piping tip and pipe cream over the bottom half of the cupcakes. Add a little jam in the centre of the cupcakes and sandwich with the top half.
- Dust with icing sugar, arrange prettily on a cake stand and serve immediately!
Notes
- Tips and FAQs
- Can I use plain flour? Absolutely! Simply add 1 ½ teaspoons of baking powder and a pinch of salt.
- Check whether your ingredients are still fresh, especially if you don’t bake very often!
- Only fill your cupcake cases until ⅔ full to achieve perfect flat tops and avoid spills.
- The cupcakes can be made one or two days in advance and kept in a cake container at room temperature until you are ready to fill them.Victoria sponge cupcakes are best shared as soon as they are filled as they contain fresh cream. You can store any left over in the fridge for a day or so.
- You can freeze the cupcakes if you like (prior to filling them). Cool completely, wrap them in clingfilm and freeze for up to three months. Thaw in the fridge or at room temperature.
Nutrition Information
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Calories
320kcal
(16%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
123mg
(5%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
698IU
(14%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12- 14
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 123mg | 5% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 698IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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