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Victoria Sponge Cupcakes

Victoria Sponge Cupcakes

Put a twist on a classic bake with these delicious Victoria Sponge Cupcakes! The soft vanilla sponge is filled with jam before being topped with whipped cream, a dusting of icing sugar and a fresh strawberry. Perfect for picnics, summer parties or an afternoon treat with a cup of tea.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Afternoon Treat, Snack
Cuisine Baking, British
Servings 12

Ingredients
  

For the cupcakes

  • 180 g Margarine or unsalted butter I like to use Stork baking spread
  • 180 g White caster sugar
  • 2 large Eggs room temperature
  • 180 g Self-raising flour
  • 1 tsp Vanilla extract
  • 1 tbsp Milk

For the jam filling

  • 1 jar Strawberry jam

For the whipped cream and decoration

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 50 g Icing sugar
  • 6 Strawberries sliced in half to make 12 in total

Instructions
 

Start by making the cupcakes

  • Preheat the oven to 160°C fan / 180°C conventional. Line a cupcake tray with 12 cases.
  • Beat the margarine (or butter) and caster sugar together until light and creamy.
  • Mix in the eggs one at a time. TIP: Add a spoonful of the flour with each egg to stop the mixture from curdling.
  • Add the remaining flour, vanilla extract and milk, and fold everything together into a smooth cake mixture.
  • Spoon the mixture into the cupcake cases, filling each one roughly two-thirds full.
  • Bake for 18-20 minutes until risen and springy to the touch. Transfer to a wire cooling rack and leave to cool completely.

Fill the cupcakes

  • Use an apple corer or teaspoon to remove the middle of each cupcake.
  • Fill the holes to the top with strawberry jam.

Whip the cream and decorate

  • Use an electric whisk to whisk the double cream and vanilla extract together until soft, pillowy and just starting to hold its shape. TIP: Whipped cream can turn grainy very quickly, so it's best to stop whisking at the point the cream has just started to thicken. Then swap the whisk for a metal spoon and gently fold until you reach the right consistency.
  • Spoon or pipe the cream on top of the cupcakes. Then dust with icing sugar and finish with half a fresh strawberry.

Notes

Store your Victoria Sponge Cupcakes in a baking tin, in the fridge, and enjoy within 24 hours.
Keyword Cream, Jam, Strawberry, Victoria Sponge
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