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.

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