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Victoria sponge cupcakes

Victoria sponge cupcakes

PT40M

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
  • 25g of blueberries
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
  • 50g of raspberries
  • 50g of strawberries, sliced
  • 50g of blackberries
  • 25g of blueberries

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

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