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Victoria sponge cupcakes
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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
Buttercream
- 75g of butter, softened
- 150g of icing sugar, sieved
- 1 dash of milk
Topping
- 50g of strawberries, sliced
- 50g of blueberries
- 50g of raspberries
- 50g of blackberries
SAVE RECIPE
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
- 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
First published in 2015
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