Victoria Sponge Cupcakes - Adorable light and airy sponge cupcakes filled with raspberry jam and topped with buttercream frosting. Recipe includes nutritional information and small-batch instructions. From BakingMischief.com
I love cakes.... and these are some of my favourites as I have recently acquired the tin from Lakeland. Mini victoria's are so much better than cup cakes, easy to make and decorate and make Sunday dinner desert very personal as we all have a cake each......
Mini Victoria Sponges........ 1 cup flour, 1 cup sugar, 1 cup butter, 2 t. baking powder, 4 eggs. Beat ingredients and divide in 12 cupcake cups. Bake at 320 F. for 25 mins. Cool. Split and fill with jam and cream.
This generous cake is big enough to feed a crowd and is a combination of all our favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread