Victoria Sponge Cupcakes with cream and jam, a delicious twist on the classic Victoria Sandwich Cake. They are super easy to make, mess free, and they make a great dessert for any party and celebration. Best served with a nice cup of tea for the ultimate afternoon tea experience.
Inspired by the classic Victoria Sponge Cake, these mini beauties are a great choice if you are looking for delicious bites to impress your guests. They are as easy to make as the cake, and a lot easier to share - no need for a plate or cutlery either, which makes them ideal for a picnic or outdoor gathering too.
The traditional cake recipe calls for jam only as a filling, although in my version of this yummy pudding I used vanilla icing too along with the jam. For these mini Victoria sponge cakes the combo jam and cream is one of a kind - they work beautifully together to compliment the rich and buttery sponge.
If a classic cupcake is topped with a nice swirl of frosting, these cupcakes are halved and filled with the jam and cream to recreate the popular sandwich cake. You could also add the cream and jam at the top, but I suspect that would be a lot messier.
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HOW TO MAKE THE SPONGE FOR THE VICTORIA SPONGE CUPCAKES
The sponges are made with a few simple ingredients: butter, sugar, eggs, flour, milk, baking powder and vanilla extract .
- cream together the butter and sugar, then add the eggs one by one beaten well after each addition
- sift in the flour, add the baking powder, milk and vanilla extract, and mix to incorporate
- line a 12-hole muffin/cupcake tin with paper cases, divide the batter evenly, and bake at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until golden, and a skewer inserted in the middle comes out clean
- leave to cool completely
HOW TO ASSEMBLE THE CUPCAKES
Once the sponges have cooled down completely, you can remove them from the paper cases - don't attempt to remove them while they are still warm, as they won't peel off as easily.
Cut the cupcakes in half, spread a teaspoon of jam over one half - I used strawberry jam or some, and kiwi and gooseberry jam for others, then top with fresh whipped cream.
TIPS AND TRICKS
There is little that can go wrong with these cupcakes, as the sponge is super easy to make and the filling can be pretty much anything you have around.
Strawberry jam might be the first choice here, but any other jam would do - I thought that the kiwi and gooseberry jam was a smashing success, everybody loved that! Apricot, cherry, plum, blackberry are a few other options here.
As for the cream, it can be optional, if you want to use only jam - and that's absolutely fine. If you don't have whipped cream, double cream works too.
Do make sure the sponges are completely cool before adding the fillings, otherwise they will make a big mess - not cool! Still yummy I guess!
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Victoria Sponge Cupcakes with cream and jam, a delicious twist on the classic Victoria Sandwich Cake. They are super easy to make, mess free, and they make a great dessert for any party and celebration. Best served with a nice cup of tea for the ultimate afternoon tea experience.
- 175 g butter, soften
- 175 g sugar
- 3 eggs
- 175 g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 300 ml whipped cream
- ¼ cup strawberry jam
- ¼ cup kiwi and gooseberry jam
- 1 tablespoon icing sugar for decorating
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To make the sponges, add the soften butter to a large bowl together with the sugar.
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Use a hand mixer to cream them together until smooth.
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Add the eggs one by one, mixing well after each addition.
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Sift in the flour, add the milk, baking powder and vanilla extract and mix to incorporate.
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Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
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Line a 12-hole muffin tin with paper cases and divide the batter evenly.
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Bake for 20 minutes until golden and a skewer inserted in the middle of the sponges comes out clean.
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Leave the sponges to cool down completely in their cases.
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Once they have cooled down, peel the paper cases off, cut each cupcake in half horizontally, spread jam on one side, and top with whipped cream - I added the cream to a piping bag fitted with a star nozzle, but it can also be done with a spoon if it's easier.
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Dust the cupcakes with icing sugar.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
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