Victoria sponge cupcakes

PT40M

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Ingredients

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Imperial

Cupcakes

  • 100g of butter
  • 100g of caster sugar
  • 100g of self-raising flour
  • 2 eggs
  • 1 pinch of baking powder

Buttercream

  • 75g of butter, softened
  • 150g of icing sugar, sieved
  • 1 dash of milk

Topping

1
Preheat the oven to 170°C/gas mark 3. Line a cupcake tin with cupcake papers and set aside
2
In a large bowl, mix the butter and sugar together until light and creamy
  • 100g of butter
  • 100g of caster sugar
3
Sift in the flour and baking powder, then add the eggs one at a time. Mix the ingredients together until they form a smooth batter - take care not to overmix
  • 100g of self-raising flour
  • 2 eggs
  • 1 pinch of baking powder
4
Sprinkle some blueberries into the bottom of each cupcake paper, then spoon the batter up to halfway
5
Bake the cupcakes at 170°C for 10-15 minutes, until lightly brown and they spring back if you lightly press them with your finger
6
Remove the cupcakes from the oven and leave to cool
7
Meanwhile, prepare the buttercream. Mix together the butter, sugar and milk until smooth
  • 75g of butter, softened
  • 150g of icing sugar, sieved
  • 1 dash of milk
8
Spoon the buttercream into a piping bag. Pipe the icing on top of the cold cupcakes and decorate with the fruit
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