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Victoria sponge is one of my all time favourite classic cakes, but made with fresh cream and fresh strawberries rather than butter icing and jam; any excuse for some fresh cream! Plus, the strawberries kind of make them healthy… These cupcakes are light & fluffy and just the right size for an individual portion without feeling overly naughty, though one may just lead to another! I decided to experiment with the strawberries on these ones but you can just put them on as they come; they also look great with the stalk still attached.

Ingredients (serves 12)
  • 150 g butter
  • 150 g sugar
  • 150 self raising flour
  • 3 eggs
  • 1 tsp vanilla extract
  • 300 ml double cream, whipped
  • 12 strawberries

  • Preheat oven to gas 4/350F/180C. Place cupcake cases into a 12 hole muffin tin.
  • Cream together the butter & sugar until light & creamy.
  • Beat in the eggs, adding a little flour each time. Beat in the remaining flour until mixture is well combined, smooth & creamy.
  • Divide the mixture between the cases.
  • Bake for 15-20 mins, until a skewer or cocktail stick inserted comes out clean. 
  • Leave to cool in the tin for a few minutes then remove to a wire rack to cool completely.
  • Whilst cooling, whip the cream so it’s thick enough to pipe. 
  • When cool, pipe a swirl onto each cupcake (I use a Wilton 1M or 2D nozzle).
  • Add a strawberry to the top of each cake.
  • Serve immediately or store in the fridge for up to 2 days.
  • Enjoy!

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I’m Stacey, in my mid-late 30’s, from a tiny village (officially a hamlet) in Lincolnshire.

I’m a mum to two handsome boys. They’re both diagnosed autistic but that only makes them different, not less. Barney, a Frenchie x Beagle, is my furbaby. Owner of a husband too!

Blogging about lifestyle and books with a bit of everything else thrown in!

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