Today we have for you some of our most popular cupcakes. Our Victoria Sponge Cupcakes are simple but delicious and are a guaranteed hit at any party. They start with a vanilla cupcake that is filled with a homemade raspberry jam. For this batch we used a plain vanilla buttercream and added a small amount of food colouring to get that gorgeous pink. Channeling our inner Mary Berry we topped them off with freeze dried raspberries!
See our notes at the bottom on how you can play around with flavours and make your own version of our Victoria sponge Cupcakes.
If you do make this recipe please let us know how you get on by tagging us in photos!
Ingredients
Makes 12 cupcakes
For the cupcakes:
- 175g Butter
- 175g Caster sugar
- 175g Flour
- 3 eggs
- 1 tsp vanilla extract
For the icing:
- 170g Butter
- 350g icing sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- Few drops of food dye (optional)
For the Raspberry Jam:
- 100g fresh raspberries
- 100g jam sugar
- Juice of 1/2 a lemon
To decorate:
- Freeze dried raspberries
Recipe
- Preheat the oven to 180 degrees (fan assisted).
- In a bowl combine the butter and sugar and whisk until light and fluffy. Next add the eggs one at a time, making sure they are fully incorporated before adding the next one.
- Add in the half a teaspoon of vanilla extract. Then fold in the flour and mix until combined.
- Spoon the mixture into the cupcake cases, I use an ice cream scoop for this and find it the easiest and neatest way.
- Bake in the oven on the centre shelf for 15-18 minutes. They should spring back when touched.
- While the cakes cook, get started with the jam. To a saucepan add the raspberries and lemon juice. Warm on a low heat so the raspberries just begin to release their juices.
- Stir in the sugar and bring to the boil. I don’t use a thermometer but usually boil the jam for around 10 minutes. Once you see it thickening you can test it by putting it on a cold plate. If you can run your finger through it and the trail stays… it’s done!
- To make the buttercream beat the butter until very soft. Sieve in the icing sugar in stages. If you do it all at once it will go everywhere! Add in the milk and vanilla extract. If you want to dye the buttercream, now is the time to split it in half and add a few drops of food dye.
- To bring the cupcakes together, begin when they have fully cooled. Pour the jam to a piping bag, with an open piping tip that’s not too small to allow the jam through.
- Insert the end of the piping tip into the center of the cupcake and lightly add pressure, you should feel the cupcake expand.
- Pipe the buttercream on in whichever style you like and top with the freeze dried raspberries!
Notes
- We used raspberries for our jam, but you can change it up. Stick to the same recipe but swap out raspberries for blueberries or strawberries.
- If you choose blueberry, why not add the finely grated peel of one lemon?
- Strawberries pair perfectly with white chocolate, for a fancy finish dip some strawberries in white chocolate and top each cake with one.
Looking for something to read whilst you wait for them to cool? Head over to our blogs page!
