Simple Victoria Sponge Cupcake
Have you given my butter cake recipe a try? If yes, then this recipe is going to be a breeze.
This Victoria Sponge Cupcake uses the same cake batter as my butter cake. The difference? One, it's baked as a cupcake (hence the name). Two, we are going to add jam filling and top it off with some whipped cream.
Can you do it as a whole cake? Of course you can. I prefer cupcakes as it is easier to portion and store.
Do give this a try and let me know how you like it.
If you have not seen my butter cake recipe, here's the link:
https://annisasofia.com/recipes/best-butter-cake-from-scratch/
This is a an upgrade to the basic butter cake recipe. It is simply butter cake paired with cream and jam. The combination of sweet and tangy jam, fluffy cream and moist cake is unbeatable.
Makes 18 cupcakes.
- 250 g self-raising flour
- 250 g butter (I always use salted butter)
- 215 g sugar (within 200-250g range is fine)
- 5 large eggs (or 6 small ones)
- 1/4 cup milk
- 1/4 tsp apple cider vinegar (mix with milk and let it sit for 5 minutes)
- 1 tsp vanilla extract
- 1/2 tsp salt (increase to 1 tsp if using unsalted butter)
- 300 ml whipping cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- Strawberry jam
- Preheat oven
Preheat oven to 160°C for at least 10 minutes before baking.
- Ensure all items are at room temperature
Let your butter, milk and eggs come to room temperature before using them.
- Creaming
Cream butter and sugar until white and fluffy. Start with low speed then increase speed to medium.
- Adding in eggs and flour
Once butter sugar mixture is nice and fluffy, add in eggs, two at a time, alternating with flour. Ensure the eggs are fully combined before adding in the flour. Repeat until all the eggs and flour have been used up.
Give the bowl a scrape.
- Add remaining ingredients
Add in milk, vanilla extract and salt. Beat the mixture until just combined.
- Bake
Line cupcake trays with cupcake liners. Add around 2 tablespoons worth of batter into each hole.
Bake for 20-25 minutes or until a skewer inserted comes out clean.
- Cool cupcakes
Once cupcakes are cooked, remove from the oven and let it cool for 5-10 minutes before removing it from the pan. Let it cool completely on a wire rack before icing.
- Prepare icing
Add whipping cream, sugar and vanilla into a mixing bowl. Whisk until cream stiffens.
Transfer to a piping bag fitted with a piping tip. Keep in the fridge if not using immediately.
Ensure cream is cold when whipping. Only remove the cream from the fridge when you are ready to whip it. For best result, cool the mixing bowl in the fridge as well. - Decorate cupcakes
Punch a hole in the middle of the cupcake using a piping tip or apple corer. Fill the hole with strawberry jam. To finish off, pipe the cream on top.
Ready to be served. Enjoy!
Thank you for trying this recipe. Hope you enjoyed it as much as I did.