Victoria Sponge Cupcakes
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A little twist on a classic, and always a winner for afternoon tea!
Ingredients;
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
Method;
§ 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.
