victoria sponge cupcakes

Victoria Sponge cupcakes – filled with Buttercream icing and jam

Let’s start

Make these yummy cupcakes and spread the joy around! It’s indeed a joy to find a cherry sitting on the creamy butter icing, beneath the half-opened flap in the middle!

Kids will go crazy with the sight of this most inviting delicious treat! No assurance needed to testify the out-of-this-earth taste of these. And they are super easy to make too!

As a matter of fact, this is the same recipe of the classic Victoria Sponge cake which is indeed a show stopper!

Please click the link below for the full step by step recipe for Victoria Sponge cake:

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, Lets, begin,

What you will need

For the cake

Self Raising flour / Cake flour200 g
Margarine or melted butter under room temperature200 g
Caster sugar200 g
Eggs under room temp3
Milk3 tbsp
Lemon juice and Vanilla essence1/4  tsp each
Salt3/4 pinches
Baking powder (if you are using plain flour add 1/2tsp)1/4 tsp

For the Buttercream icing

Icing sugar200g
Margarine100g
lemon juice3/4 drops
Vanilla essence1tsp
Milk (optional)1tbsp

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

silicon cupcake cases are re-usable and you can remove the cake from the case
  • 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
  • Yummy!
  • 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
  • Yum!

Serve at the afternoon tea-time and enjoy!