Best Victoria Sponge Cupcakes Recipes

Victoria sponge cupcakes image

Provided by Isabel M

Time 45m

Yield Makes 18 cakes

Number Of Ingredients 12

240g self raising flour
240g caster sugar (normal granulated sugar works too!!
2 eggs
240g softened butter
2tsp vanilla extract
240g self raising flour
240g caster sugar (normal granulated sugar works too!!
2 eggs
240g softened butter
2tsp vanilla extract
Whipping cream
Strawberry Jam

Steps:

Turn the oven on to 180 (fan oven) gas mark 4
Cream the butter and caster sugar together.
Whisk the flour in to the butter and caster sugar slowly.
Beat the two eggs before adding to the mixture. Then add vanilla extract!
Now line a baking tray with cupcake cases. (The reason I used a baking tray is, this recipe should make quite a lot of cakes therefore I decided to use a baking tray as to a cupcake tray.)
Place the baking tray into the oven for 15-18 minutes. Whilst the cakes are in the oven, start whipping the cream.
Leave cakes to cool.
Cut halfway through the side and add the jam and cream!
Enjoy!!!!

Victoria Sponge Butterfly Cupcakes image

Provided by Evil Miss Sarah

Categories Dessert

Time 32m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

115 g unsalted butter, at room temperature
115 g caster sugar
2 eggs, at room temperature
115 g self-raising flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons icing sugar, for dusting (optional)
50 g margarine
100 g icing sugar
1 teaspoon vanilla extract
3 tablespoons raspberry jam

Steps:

You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.
Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.