Make these yummy cupcakes and spread the joy around! It’s indeed a joy to find a cherry sitting on the creamy butter icing well, beneath the half-opened flap!
Kids will go crazy with the sight of this most inviting delicious treat! No assurance is needed to testify the out-of-this-earth taste of these. And the good news is that they are super easy to make too!
As a matter of fact, this is the same recipe as the classic Victoria Sponge cake which is the most sorted cake in Britain. The only difference is that instead of one cake there are many cupcakes with the same taste. More giggles and more joy to follow with each one of them!
Please click the link below for the full step by step recipe for Victoria Sponge cake:Link for Vic Sponge Cake
Equipment: You will need some cupcake cases and a muffin tray. To fill the cupcakes, you need to opt for the best strawberry or raspberry jam. Making the buttercream icing to the right consistency is also equally important to achieve the best taste.
So, let’s, begin,
What you will need
For the cake
|Self Raising flour / Cake flour||200 g|
|Margarine or melted butter under room temperature||200 g|
|Caster sugar||200 g|
|Eggs under room temp||3|
|Lemon juice and Vanilla essence||1/4 tsp each|
|Baking powder (if you are using plain flour add 1/2tsp)||1/4 tsp|
For the Buttercream icing
|lemon juice||3/4 drops|
Make the batter
- Cream butter and sugar together until smooth and creamy, using an electric hand mixer. Go clockwise (3 – 4 mins)
- Add eggs, one at a time. Make sure you beat after each addition ( Beat 3/4 rounds after each addition)
- Add vanilla essence, lemon juice, salt, milk and whisk two rounds(1min)
- Mix baking powder to flour and sieve onto the cake batter
- Fold the flour gently with a wooden spoon until everything comes together as a creamy batter
Preheat the oven to 180C for 20mins. Do not exceed this time. If your oven heats up too soon, set it for 160C.
Fill the cupcake cases up
- Fill cupcake cases with the batter leaving little space on the top for the cake to rise
- Place the filled cupcake cases in a muffin tray
- Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try
Into the tray
- Place the tray in the middle/bottom shelf of the oven and slowly close the oven (If your oven heats up too soon, set the temp. for 160 C degrees and bake the cake on the lowest shelf)
- Bake for 20 mins or the tops of the cupcakes turns golden. After 20 mins, insert a skewer into the middle of one cupcake and if it comes clean, your cakes are ready
Important tips: Oven
Place the tray with cakes in the oven and close the door very gently. If the door is shut with a bang, the cakes can slump in the middle
Never open the oven door during the initial 10mins as the cakes might not rise but drop from the middle
If the cakes are browned on the top but soggy in the middle, do not worry, simply place parchment paper on top of the cakes and continue baking for a further 10 mins
Out of the oven
- Take the tray out of the oven and let it rest for 10 mins
- Remove the cupcakes and let them cool off on a wire rack
- Meanwhile, whip up the butter icing
Frosting the cake
Whip up the buttercream icing:
- Cream up margarine and gradually add sieved icing sugar. Beat on high speed until smooth and creamy using an electric hand mixer
- Add lemon juice, vanilla and milk. Beat a few rounds
- Buttercream icing is ready to use!
Ice the cakes:
- Slice the top of some cupcakes
- Spread a generous dollop of jam
- Smear buttercream on jam
- Cover with the sliced top
- Dust with icing sugar
- For a change, you can dig in the middle of some cupcakes and make a well
- fill the well with jam and then buttercream
- Close with the removed crust
- Dust with icing sugar
Serve at the afternoon tea-time and enjoy!