Victoria Sponge Cupcakes

cook 30 mins
  • 75 g (3 oz) unsalted butter, softened, plus extra for greasing
  • 75 g (3 oz) golden caster sugar, plus extra for sprinkling
  • 75 g (3 oz) self-raising flour, sifted
  • 1 large egg, lightly beaten
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 6 teaspoons strawberry or raspberry jam
  • 50 g (2 oz) unsalted butter, softened
  • 100 g (3 1/2 oz) icing sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Grease a 12-hole nonstick muffin tin. Place the butter, sugar, flour, egg, milk and vanilla extract in a large bowl and beat together with a hand-held electric whisk until pale and creamy.
  • Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–10 minutes until golden and firm to the touch. Transfer to a wire rack, placing half of the cakes top side down, and leave to cool completely.
  • Meanwhile, make the icing. Place all the ingredients in a small bowl and beat with a hand-held electric whisk until light and fluffy. Spoon into a piping bag fitted with a star-shaped nozzle or use a small palette knife for spreading.
  • Pipe or spread the icing over the 6 flat-sided cupcakes, then top each with 1 teaspoon of the jam. Top with the remaining cupcakes, rounded side up. Serve sprinkled with caster sugar.
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