I recently made these sweet little cupcakes for my eight year old daughter’s birthday picnic and simply had to share them as they are so delicious, and so perfectly pretty too. Victoria Sponge Cake, a staple of a British tea or celebration, is essentially a cupcake sandwich. A simple vanilla cake, filled and topped with either fresh whipped cream or buttercream, and a little fruit too with with jam and / or fresh fruit. It is about as summery as it gets!
I can hardly say I am an expert at baking this cake, but I can definitely tell you I am a fan of eating it! This recipe is absolutely delightful and will elevate any event you bring it to. Carve a few simple strawberry hearts, and it becomes extra special.
*adapted from Felicity Cloake’s Victoria Sponge
Victoria Sponge Cupcakes
3 large eggs, weighed in their shells
The same weight of soft lightly salted butter, caster sugar and self-raising flour
1tsp baking powder
Generous pinch salt
2tbsp milk
5tbsp strawberry jam
For the buttercream:
100g butter, softened
200g icing sugar
50ml double cream
Preheat the oven to 180C (350F/gas mark 4) and use butter to grease the cupcake / muffin tin. Put the butter and sugar into a food mixer, or use a hand mixer to combine until light and really fluffy – this should take a good couple of minutes.
Scrape down the sides, beat the eggs together, then add them to the mixture a little at a time. Scrape the sides of the bowl down to make sure everything is mixed in properly.
Fold in the flour, baking powder and 1/2tsp salt, then add enough milk so that the mixture drops easily off a spoon, but does not run off. Divide evenly between the well pre-greased tins (I use butter) and put in the oven for 12-15 minutes (depending on the size of your cupcake tin) until golden and well risen: a toothpick inserted into the centre should come out clean.
Allow to cool in the tin for 10 minutes, then put, flat-side down, on a wire rack to cool completely. Meanwhile, make the buttercream by beating the butter until light and fluffy, then adding the sugar and cream and a pinch of salt. Beat together well, then set aside until the cake is cool.
Carve the strawberries into heart shapes by cutting a triangle down into the green stem hat and then cutting the strawberry like in 3-4 slices.
To assemble the cupcakes, cut them in half and spread generously with strawberry jam. Top with a layer of buttercream, then add the second cake, flat-side down. Place a dollop of buttercream on top, then your strawberry heart, and devour. With tea of course!
If you love this cake and want to try a few of our other favourites, try some here. Carrot cake, 1234 Birthday Cake, and the sugar free Watermelon Cake!
Enjoy
Lara