Victoria Sponge Cupcakes π§β
Victoria Sponge Cupcakes π§β
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 12 cupcakes
_____Ingredients:_____
200g unsalted butter, softened
200g caster sugar
4 medium eggs
200g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
Strawberry or raspberry jam
Icing sugar, for dusting
_____Directions:_____
Preheat the oven to 180Β°C/160Β°C fan/350Β°F/Gas mark 4. Line a muffin tin with cupcake cases.
In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy.
Add the eggs, one at a time, beating well after each addition.
Sift the self-raising flour and baking powder into the bowl, then add the vanilla extract and milk.
Gently fold the mixture together until smooth and well combined.
Divide the batter evenly between the cupcake cases, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until risen, golden, and a skewer inserted into the center comes out clean.
Remove from the oven and transfer the cupcakes to a wire rack to cool completely.
Once cooled, use a piping bag or spoon to add a dollop of strawberry or raspberry jam onto each cupcake.
Dust with icing sugar before serving.
