Best Victoria Sponge cupcakes - Filled With Buttercream Icing And Jam

-
Victorian sponge cupcakes
cupcakes

Let’s start

Make these yummy cupcakes and spread the joy around! It’s indeed a joy to find a cherry sitting on the creamy butter icing well, beneath the half-opened flap!

Kids will go crazy at the sight of this most inviting delicious treat! No assurance is needed to testify to the out-of-this-earth taste of these. And the good news is that they are super easy to make too!

As a matter of fact, this is the same recipe as the classic Victoria Sponge cake which is the most sorted cake in Britain. The only difference is that instead of one cake there are many cupcakes with the same taste. More giggles and more joy to follow with each one of them!

Please click the link below for the full step-by-step recipe for Victoria Sponge cake:

Victorian sponge cake
Victoria Sponge cake

Equipment: 

You will need some cupcake cases and a muffin tray. To fill the cupcakes, you need to opt for the best strawberry or raspberry jam. Making the buttercream icing to the right consistency is also equally important to achieve the best taste.

So, let’s, begin,

What you will need

For the cake

Self Raising flour / Cake flour200 g
Margarine or melted butter at room temperature200 g
Caster sugar200 g
Eggs under room temp3
Milk3 tbsp
Lemon juice and Vanilla essence1/4  tsp each
Salt3/4 pinches
Baking powder (if you are using plain flour add 1/2tsp)1/4 tsp

For the Buttercream icing

Icing sugar200g
Margarine100g
lemon juice3/4 drops
Vanilla essence1tsp
Milk (optional)1tbsp

Make the batter

  • Cream butter and sugar together until smooth and creamy,  using an electric hand mixer.  Go clockwise  (3 – 4 mins)
  • Add eggs, one at a time. Make sure you beat  after each addition ( Beat 3/4 rounds after each addition)
  • Add vanilla essence,  lemon juice, salt, milk and whisk two rounds(1min) 
  • Mix baking powder to flour and sieve onto the cake batter
  • Fold the flour gently with a wooden spoon until everything comes together as a creamy batter

Preheat the oven to 180C for 20mins. Do not exceed this time. If your oven heats up too soon, set it for 160C.

Fill the cupcake cases up

silicon cupcake cases are re-usable and you can remove the cake from the case
  • Fill cupcake cases with the batter leaving little space on the top for the cake to rise
  • Place the filled cupcake cases in a muffin tray
  • Lift up the tray and drop it twice onto your kitchen top gently, allowing the batter to spread and settle evenly on the try

Into the tray

  • Place the tray in the middle/bottom shelf of the oven and slowly close the oven (If your oven heats up too soon, set the temp. for 160 C degrees and bake the cake on the lowest shelf)
  • Bake for 20 mins or the tops of the cupcakes turns golden. After 20 mins, insert a skewer into the middle of one cupcake and if it comes clean,  your cakes are ready

Important tips: Oven

Place the tray with cakes in the oven and close the door very gently. If the door is shut with a bang, the cakes can slump in the middle

Never open the oven door during the initial 10mins as the cakes might not rise but drop from the middle

If the cakes are browned on the top but soggy in the middle, do not worry, simply place parchment paper on top of the cakes and continue baking for a further 10 mins

Out of the oven

  • Take the tray out of the oven and let it rest for 10 mins
  • Remove the cupcakes and let them cool off on a wire rack
  • Meanwhile, whip up the butter icing

Frosting the cake

Whip up the buttercream icing:

  • Cream up margarine and gradually add sieved icing sugar. Beat on high speed until smooth and creamy using an electric hand mixer
  • Add lemon juice, vanilla, and milk. Beat a few rounds
  • Buttercream icing is ready to use!

Ice the cakes:

  • Slice the top of some cupcakes
  • Spread a generous dollop of jam
  • Smear buttercream on jam
  • Cover with the sliced top
  • Dust with icing sugar
  • Yummy!
  • For a change, you can dig in the middle of some cupcakes and make a well
  • fill the well with jam and then buttercream
  • Close with the removed crust
  • Dust with icing sugar
  • Yum!

Serve at the afternoon tea-time and enjoy!

Comments

Post a Comment

Popular Posts

Best Black Forest Cake - Easy Recipe With Cocktail Cherries

-
Image
Ingredients: FOR THE SPONGE CAKE Self-raising flour or plain flour 315g Sugar 250g Corn flour 1 1/2 tbsp Baking powder 2 tsp 2 1/2 tsp if plain flour is used Bicarbonate of soda powder 1 tsp Cocoa powder 1/4 cup or 30g Salt 1/4 tsp Eggs 6 Vegetable oil 1/2 cup Nescafe 2 tbsp Hot water 1/2 cup Lemon juice 1 tsp FOR THE FROSTING Heavy cream/Double cream/ Whipped cream 2 cups or 300ml Icing sugar 1 cup or 150ml Dried milk powder 1 tbsp Vanilla essence 1tsp FOR THE SUGAR SYRUP Water 10 tbsp Sugar 10 tbsp FOR DECORATION Morello cherry 1 bottle Dark chocolates 1 bar It was indeed a dream come true; the thrilling experience I had while admiring my gorgeous Black Forest Cake was beyond description. This felt like quite a daunting task, some months before. However, after a few days of dreaming about making this beauty, I later realised, that it is just a matter of making two simple chocolate sponge cakes, soaking them with sugar and cherry syrup, cover with whipped cream frosting, and pat with ...
Read more

Easy Caramel Pudding with condensed milk - Yummy!

-
Image
Welcome to take a tentative spoonful of this gorgeous pudding and I bet, you won’t be able to stop yourself eating a whole big bowl of it! You can merrily dig your spoon through the soft, cushiony middle of this pudding and scoop up a big piece of it with treacle dripping down! A merry sight to anyone with a sweet tooth indeed! This oven-baked version is a real bliss on a busy day when you’re cooking 4 dishes at the same time for a party or fixing an elaborate meal.  Just stick the pudding into the oven, set the timer, and forget about it.  While you are attending to numerous other stuff, the oven will bake it to perfection! My advice is that you must curb your temptation to demolish the whole dish with the biggest spoon, you must muster all your courage and leave the baked pudding in the fridge for at least up to 4-5 hrs. After a long, undisturbed chill will give such a beautiful texture and taste to it. So, let’s make it: You will need these few ingredient...
Read more

Exotic Tomato pickle - inspired by Nepalese cuisine

-
Image
This is indeed a seasonal delight! At the start of the Spring season when the cherry tomatoes are in abundance, is the best time to make this pickle! The speciality of this pickle is that it has no vinegar or a great volume of unhealthy oils.   It’s just natural and simple as it can be!  I am sure that you will love looking at your home-made tomato pickle jar as it sits prettily on your window sill, bathing in the warm glow of Spring sunshine! Once, the pickle is made, you must place the jar under sunlight for a couple of days. This will allow the tomatoes to wilt naturally and ferment with the juices and mustard oil. You need only a few ingredients as follows; Ripped juicy cherry tomatoes 8 Peeled garlic cloves 5 Green chilies slit in the middle 4 Chili powder 1/2 tsp Mustard powder 1/2 tsp Salt 1/4 tsp Turmeric 1/4 tsp Let’s make it: First, prepare the glass jar by washing it thoroughly and wipe until dry. Hold a little above from the stove fla...
Read more