food

Victoria Sponge Cake Cupcake

Sponge Cake Cupcakes topped with freshly whipped cream and strawberries.

food

Victoria Sponge Cake Cupcake

Sponge Cake Cupcakes topped with freshly whipped cream and strawberries.

Ingredients

  • 175 grams unsalted butter, at room temperature, plus extra for greasing
  • 175 grams caster sugar
  • 3 large free-range eggs, beaten
  • 1 teaspoon vanilla extract
  • 175 grams self-raising flour
  • 12 large strawberries (washed and sliced into 4 length ways + extra to put on top
  • Icing sugar, for dusting
  • 300 milliliters double cream
  • 1 teaspoon vanilla extract

Steps

  1. Preheat the oven to 160C 320F
  2. Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge.
  3. Cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.
  4. Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
  5. Slice the strawberries into four (length ways). Line the inside of the papers with strawberries and scoop the batter into a cupcake tray lined with cupcake papers filling them up about half way. (Recipe can be used for two 8" cake tins following the same method)
  6. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch. Once they're baked transfer them to a cooling wrack to cool down completely before you frost them.
  7. Use an open star tip to frost the cupcakes in a swirl. Top with strawberries sliced in half and dust with icing sugar.