Victoria Sponge Cupcakes

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A little twist on a classic, and always a winner for afternoon tea!


175g (3/4 cup) Self raising flour

175g (3/4 cup) Unsalted butter

175g (3/4 cup) Caster sugar

3 Eggs

2 tsp Vanilla extract

500ml Double cream

Strawberry jam

Icing sugar for dusting


§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray

§ Cream the butter and sugar together

§ Sift in the flour and one egg

§ Add the eggs one at a time, giving the mixture a quick stir in between

§ Add the vanilla extract and stir

§ Divide the mixture between cases but do not over fill the cases

§ Bake for 20–25 mins, turning the tray half way through

§ Remove the cupcakes from the tray immediately and leave to cool

§ Meanwhile, whip the double cream until stiff and transfer to a piping bag

§ Cut the cupcakes in half and pipe the cream on one side and spread the jam on the other and sandwich together

§ Dust with icing sugar and serve immediately.

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