Victoria Sponge Cupcakes

Last week marked 75 years since VE Day. To commemorate this day I decided to bake some very British cupcakes! Since as the most well known British cake is a victoria sponge, I thought I would make victoria sponge inspired cupcakes.

Flags

In order to really top off these cakes, some flags were definitely necessary. I got mine from a template online. There are many templates to choose, so you can pick one perfect for you.

I stuck them in the cakes by glueing a cocktail stick to them and then sticking them into the cakes.

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Victoria Sponge Cupcake Recipe

(Makes 24)

Ingredients:

Cake Batter

· 350g Unsalted Butter

· 6 Eggs

· 350g Granulated Sugar

· 350g Self-Raising Flour

· 1tsp Vanilla Extract

· 1tsp Baking Powder

Buttercream

· 150g Unsalted Butter

· 300g Icing Sugar

· 1tsp Vanilla Extract

· Splash of Milk (only if necessary)

· 100g Strawberry Jam

Instructions:

Cake Batter

1. Preheat the oven to 180 degrees C (350 degrees F)

2. Whisk the butter on a high speed until it becomes a light, pale colour.

3. Slowly add in the sugar and mix.

4. Add the eggs and flour in three alternating instalments to avoid the mixture splitting. Then add the vanilla extract and baking powder.

5. Set out two trays with 24 cupcakes cases (or 18 muffin cases if you want bigger cupcakes).

6. Using two spoons, scoop some mixture into each cupcake case.

7. Bake for 10-15 minutes depending on the size of your cupcakes. When they are done leave them to cool.

8. Carefully cut out the top of each cupcake and add around a teaspoon of jam before putting the top back on.

Buttercream Icing

1. Whisk the butter until soft. Then slowly add the icing sugar to avoid it clouding.

2. Add the vanilla extract and then taste to make sure it is sweet enough.

3. Sometimes the icing is too stiff to pipe with so you might to add a splash of milk.

4. Pipe onto your cupcakes and stick in your flag.