🧁Victoria Sponge Cupcakes🧁

Goood morning! ⭐️

This weekend I’ve been putting my baking skills to the test, (not that I have many skills in the baking department), and so I thought I’d share with you my victoria sponge cupcakes and how to make them.

Ingredients:

For the cake mixture:

~ Unsalted butter (110 grams)

~ Self raising flour (110 grams)

~ Caster sugar (110 grams)

~ 2 eggs

~ Vanilla extract (1 teaspoon)

~ Milk (1- 2 tablespoon)

~ Baking powder (1 teaspoon)

For the filling/ icing:

~ Strawberry jam (or whatever jam takes your fancy)

~Unsalted butter (125 grams)

~ Icing sugar (185 grams)

So first I preheated my oven to 160C, (I have a fan oven), and then lined my muffin tin with 12 cupcake cases. After that I softened my butter for about 6 seconds, just to make it slightly softer so that it was easier to cream with the caster sugar and added my two beaten eggs plus the vanilla extract. Once those were mixed together well, I added my flour, (folding it in a bit at a time), and added milk. If you don’t have an electric mixer like me, then it is a bit of a workout getting the batter where it needs to be, but the end result of cake makes it worth it! The mixture shouldn’t be too thick and should easilly fall off a spoon. I then divided the mixture into the cupcake cases and put them in the oven. They take around 12- 15 minutes.

I let the cakes cool for a couple of minutes once I took them out and then with a butter knife cut a hole in the middle of the cupcakes. Be careful not to cut right to the bottom of the cupcake like I did with a couple! I find it easier to do this step when the cakes are still a bit warmer, the cake just cuts easier. You won’t need the parts of the cake you’ve cut out, but don’t worry I was eating those bits of cake as I was going… for minimising waste of course!

Once the cupcakes were completely cool I spooned the jam into the cupcakes making the filling.

Finally I made the icing by beating the butter with a fork to give it that creamy texture, (workout number 2!). When it was soft enough I gradually siffed the icing sugar a little bit at a time until it had that perfect sweet buttercream taste. And of course I had to add some pink food colouring for that cute factor. The icing probably would have looked a lot better if I had some icing pipebags rather than a tablespoon but hey, got to work with what you’ve got right!

Baking is definitly not my forte by any means, but they turned out to be pretty good, especially with how many baking disasters I’ve had! I’d definitly make these again and plan on broadening my baking skills haha.

What’s your favourite cake or goodies to bake??

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s