Who doesn’t love cake? We certainly do! It’s National Cupcake Week so we’re sharing a recipe for the gorgeous, much loved classic English Victoria Sponge Cupcake to celebrate. This is an absolute classic, but that doesn’t stop us from adding a twist to tradition and throwing in a few rogue alternative fillings. It’s time to get baking!
3 eggs and equivalent weight of:
1 tsp baking powder
2 tbs milk
good quality jam
*½ SR flour and ½ wholemeal SR flour
Whipped cream and fresh fruit
Cream cheese icing
Whatever you fancy!
Pre-heat the oven to 170C / 325F / Gas 3.
Grease and flour the cupcake tins.
Cream the butter and sugar until light and fluffy – either using a Magimix or electric hand whisk.
Gradually beat in the eggs and then add the flour, baking powder and milk and process or beat till just combined.
Divide between the cupcake cases and place in the centre of the pre-heated oven for approximately 20 minutes.
Remove from the oven and leave to stand for a minute or two. Turn out on to a cooling rack.
When cool enough, slice the individual cakes in half horizontally. Place the bottom half on a plate and spread with jam. Place the other half of the cake on top and sprinkle with icing sugar.
So you think you’re fancy? Why not ice these fellas instead? Decorate with buttercream icing using your steadiest hand and WOW your friends and family.
Cupcake Burgers?! This ones always a winner in our Kids Classes. Be as creative as you like – imprint the shape of the lettuce onto some green fondant icing for salad, squeeze on some red icing for ketchup and make yourself a chocolate patty!
Choc-aholic? Got a bit of a soft spot for choccy? To make a chocolate sponge replace 1 tbs of the flour with 1 tbs of cocoa powder.
Feeling zesty? To make a lemon or orange sponge add the grated zest of 1 lemon/orange to the mixture before baking.
Love this recipe? Share your creations with us by tagging us on Instagram.