Victoria Sponge Cupcakes Recipe - Kids Recipes

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.

Ingredients

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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

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

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Muffin tin
Piping bag and nozzle
Cupcake papers

Preheat the oven to 170°C/gas mark 3. Line a cupcake tin with cupcake papers and set aside

In a large bowl, mix the butter and sugar together until light and creamy

100g of butter
100g of caster sugar

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

Sprinkle some blueberries into the bottom of each cupcake paper, then spoon the batter up to halfway

25g of blueberries

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

Remove the cupcakes from the oven and leave to cool

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

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

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William Drabble

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.