Victoria Sponge Cupcakes Recipes

VICTORIA SPONGE CUPCAKES

Steps:

• Turn the oven on to 180 (fan oven) gas mark 4
• Cream the butter and caster sugar together.
• Whisk the flour in to the butter and caster sugar slowly.
• Beat the two eggs before adding to the mixture. Then add vanilla extract!
• Now line a baking tray with cupcake cases. (The reason I used a baking tray is, this recipe should make quite a lot of cakes therefore I decided to use a baking tray as to a cupcake tray.)
• Place the baking tray into the oven for 15-18 minutes. Whilst the cakes are in the oven, start whipping the cream.
• Leave cakes to cool.
• Cut halfway through the side and add the jam and cream!
• Enjoy!!!!

VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
• Sift the flour and baking powder into a medium bowl and set aside.
• Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
• This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

VICTORIA SPONGE BUTTERFLY CUPCAKES

Steps:

• You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
• For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.
• Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
• Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
• For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
• Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.

CLASSIC VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
• Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
• Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
• Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
• Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
• Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

VICTORIA SPONGE CAKE

Steps:

• Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder and salt.
• In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
• Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
• Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.