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Victoria Sandwich Cupcakes

Recipe loosely adapted from London Bakes

Victoria Sandwich Cupcakes

makes 9-12 depending on the size of your cupcake cases


For the cupcakes

  • 110g / 4oz margarine or unsalted butter, softened
  • 110g / 4oz vanilla caster sugar
  • 2 medium size eggs
  • 110g / 4oz self raising flour

For the filling & topping

  • 12tsp jam (i used strawberry flavour)
  • 150ml double cream / heavy cream, whipped to form stiff peeks
  • Icing sugar for dusting tops


  1. Pre-heat the oven to 350F/180C/160C (fan). Line a bun tin with paper/foil cases.
  2. In a large bowl, cream together your chosen fat and sugar until light, fluffy and creamy coloured. In a small bowl, whisk the eggs and then slowly add them to the mixture in your larger bowl, whisk mixture continually to prevent it from splitting.
  3. Sift flour over the mixture and gently fold preferably using a large metal spoon until the flour has just combined.
  4. Fill cupcake cases 2/3 full and bake for 15-20mins (mine were done at 17minutes) until lightly golden brown, springy to touch and when you insert a cocktail stick in the center it comes out clean i.e. not sticky, a few crumbs are OK. Transfer to a wire rack to cool.
  5. When cool, slice a little circle out of the top of each cupcake. Fill with a generous teaspoon of whipped cream followed by a teaspoon of jam (make sure it's in that order if you want to be able to see the jam!) replace lids and dust cupcakes with icing sugar, using a sieve and from a height.

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