Description
Delight in these classic Victoria Sponge Cupcakes, featuring a light and fluffy sponge base layered with sweet strawberry jam and rich whipped cream. Topped with fresh strawberries and a dusting of icing sugar, these cupcakes are perfect for teatime or any special occasion.
Ingredients
Cupcake Batter
- 190 g Softened butter
- 190 g Caster sugar
- 1 Teaspoon Vanilla extract
- 3 Medium Eggs
- 190 g Self-raising flour
Filling and Topping
- 100 g Strawberry jam
- 400 ml Double cream
- 40 g Icing sugar (plus extra for dusting)
- ½ Teaspoon Vanilla extract
- 6 Strawberries, halved
Instructions
- Preheat: Preheat your oven to 180℃ (160℃ for fan ovens) and line a cupcake tin with 12 cases to prepare for baking the batter.
- Cream: In a large bowl, cream together the softened butter and caster sugar until the mixture is light, soft, and fluffy. Stir in the vanilla extract to infuse the batter with flavour.
- Mix: Gradually add the self-raising flour and eggs little by little, mixing continuously until you achieve a smooth, thick cake batter without lumps.
- Bake: Spoon the batter evenly into the 12 cupcake cases and bake in the preheated oven for approximately 18-20 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin for a few minutes, then transfer them onto a wire rack.
- Prepare Cream: Whip the double cream with the icing sugar and vanilla extract until soft peaks form, creating a smooth and fluffy whipped cream.
- Assemble: Once cooled, slice each cupcake horizontally in half. Spread strawberry jam on the bottom half, then top with a generous dollop of whipped cream. Place the top halves back on.
- Decorate: Garnish each cupcake with halved fresh strawberries and dust lightly with icing sugar for an elegant finish.
Notes
- Ensure the butter is properly softened at room temperature for easier creaming with sugar.
- Use fresh, high-quality strawberries for the best flavor and presentation.
- Be careful not to overmix the batter once the flour is added to keep the cupcakes light and fluffy.
- Allow cupcakes to cool completely before adding filling to avoid melting the cream.
- These cupcakes are best enjoyed the same day or within 24 hours for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
