Victoria Sponge Cupcake Recipe

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 A few months ago, I made a Victoria Sponge cake (Click here for the recipe), and to my surprise, it is one of the most popular recipes I’ve posted so far.

It seems like I’m not the only person who appreciates a classic bake! That’s why I thought I’d keep it simple and make some Victoria Sponge Cupcakes!

They are so quick to make, and require very few ingredients. Once you’ve made these cupcakes, you’ve made the foundation for every other cupcake you’re ever going to make, probably.

I plan on putting together some afternoon tea recipes, and this one will definitely be included in the traditional version, so think of it as a sneak preview!

You could use cream for the swirl if you wanted to. Hey, I’m not going to stop you. However, the reason I have chosen to use buttercream icing is:

1. I prefer it.

2. It keeps for longer. 

But the choice is entirely yours!

Here’s how I made these Victoria Sponge Cupcakes

*This post contains affiliate links

Ingredients (makes a batch of 12)

cupcakes 

5oz caster sugar

5oz butter/margarine

3 eggs

5oz self raising flour

1 tsp vanilla extract

decoration

7oz butter/margarine

14oz icing sugar

12 tsps strawberry jam

12 strawberries 

What you’ll need to make these Victoria Sponge Cupcakes

Scales

Mixing Bowl

Electric Whisk

12 Bun Cases

Bun Tin

Wire Cooling Rack

Drop Flower Nozzle

Piping Bag

Method

To prepare, place 12 bun cases in a bun tin and preheat the oven to 180C.

Cupcakes

1. Firstly, place the butter/margarine in a mixing bowl with the caster sugar, and whisk until light and fluffy.

2. Secondly, add the eggs and whisk until combined.

3. Add the self raising flour and vanilla extract and whisk until combined.

4. With a spoon, divide the mixture evenly between 12 bun cases in a bun tin and bake on the middle shelf of the oven for approximately 20 minutes.

Tip – to check on the cupcakes, look through the glass in the door and don’t open the door until you think they’re done. When they look ready, risen and golden, open the door and press on the top, being careful not to burn yourself. If they spring back up when you take you’re finger away, the cupcakes are ready. If a print is left, close the door carefully and bake for longer.

5. Once the cupcakes are ready, remove from the oven and place each one on a wire cooling rack. Leave to cool completely before decorating.

Decoration

1. Once the cupcakes are fully cooled, cut a circle out of the top of each one, just enough to hold a teaspoon amount of jam.

2. Place one teaspoon of strawberry jam in hole that you’ve created.

3. Add the butter/margarine to a mixing bowl and whisk to loosen.

4. Add the icing sugar half at a time to the mixing bowl, and mix until a smooth paste is formed.

5. Place the buttercream icing in a piping bag with a large drop flower or open star nozzle. I have linked the one I used in the ‘what you’ll need’ section above.

6. Pipe a swirl covering the entire cupcake. 

7. Finally, complete by placing a strawberry on top of the swirl.

If you like this Victoria Sponge Cupcake recipe, you might also like my Classic Victoria Sponge Cake recipe. (Click here to read it.)

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