Victoria sponge cupcakes

Not yet rated

William Drabble reimagines a classic in his Victoria sponge cupcake recipe, complete with a decoration of fresh berries. This dazzling bake is perfect for family occasions and is pretty quick to make.

First published in 2015

Ingredients

Metric

Imperial

Cupcakes

  • 100g of butter
  • 100g of caster sugar
  • 100g of self-raising flour
  • 2 eggs
  • 1 pinch of baking powder

Buttercream

  • 75g of butter, softened
  • 150g of icing sugar, sieved
  • 1 dash of milk

Topping

Equipment

  • Muffin tin
  • Piping bag and nozzle
  • Cupcake papers

Method

1
Preheat the oven to 170°C/gas mark 3. Line a cupcake tin with cupcake papers and set aside
2
In a large bowl, mix the butter and sugar together until light and creamy
  • 100g of butter
  • 100g of caster sugar
3
Sift in the flour and baking powder, then add the eggs one at a time. Mix the ingredients together until they form a smooth batter - take care not to overmix
  • 100g of self-raising flour
  • 2 eggs
  • 1 pinch of baking powder
4
Sprinkle some blueberries into the bottom of each cupcake paper, then spoon the batter up to halfway
5
Bake the cupcakes at 170°C for 10-15 minutes, until lightly brown and they spring back if you lightly press them with your finger
6
Remove the cupcakes from the oven and leave to cool
7
Meanwhile, prepare the buttercream. Mix together the butter, sugar and milk until smooth
  • 75g of butter, softened
  • 150g of icing sugar, sieved
  • 1 dash of milk
8
Spoon the buttercream into a piping bag. Pipe the icing on top of the cold cupcakes and decorate with the fruit

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

Get in touch

Please sign in or register to send a comment to Great British Chefs.