Victoria Sponge Cupcakes

Image may be NSFW.
Clik here to view.

Perfect for a party!

Ok, so the name might not sound too exciting, but these really are the best cupcakes ever!  Not too sweet, perfect with a cuppa and oh-so pretty.  They’re made the old fashioned way too, so put away your electric mixer, get out your apron and make them your way your mum taught you.

Makes 12.

You’ll need:

• 125g unsalted butter, left out of the fridge for about 10 mins before you use it so it softens
• 125g caster sugar
• 150g plain flour
• 1 1/2 tsp vanilla extract
• 2 medium eggs
• 1/4 tsp baking powder
• a few tsp good quality strawberry or raspberry jam
• 20oml double cream
• 1 tbsp icing sugar
• Hundreds and thousands, icing sugar, and anything else pretty to decorate them with.

1. Preheat the oven to 190C/Gas mark 5.  Line a 12 hole cake tin with paper cases (these are English-sized cupcakes, so use a regular cake tin, not a muffin one)
2. Cream the butter in a large bowl until soft.  Add the sugar and 1 tsp of the vanilla extract and beat until light and fluffy (who needs the gym?!)
3. Add the eggs on at a time, beating constantly then sift in the flour and baking powder and mix until combined and smooth.
4. Divide the mixture evenly between the cake cases and bake in the oven for 8-12 minutes until golden and springy to the touch.  Pop them on a wire rack to cool.
5. Whilst they’re cooling whip the cream (using an electric whisk) to a piping/spooning consistency and fold in the icing sugar and the remaining 1/2 tsp of vanilla extract.
6. Once the cakes are cool, cut the top of each cake and cut this in half to form wings.  Spread each cake with a tsp of jam then spoon or pipe the creme chantilly on top of the jam.  Arrange two butterfly wings on top of each cake, then decorate to your hearts content and put the kettle on!

(It’s best to store these in the fridge due to the fresh cream.)

The post Victoria Sponge Cupcakes appeared first on Peach Trees and Bumblebees.