Recipe loosely adapted from London Bakes
Victoria Sandwich Cupcakes
makes 9-12 depending on the size of your cupcake cases
Ingredients
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
Method
- Pre-heat the oven to 350F/180C/160C (fan). Line a bun tin with paper/foil cases.
- 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.
- Sift flour over the mixture and gently fold preferably using a large metal spoon until the flour has just combined.
- 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.
- 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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