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.