Victoria Sponge Cupcakes

Let's start with something fun, shall we?

I decided to make a cake for the husband, as he's working the late shift the moment. I fully hate that he doesn't get home until half 11 at night, so I always need something to do to distract myself (as it turns out, there is only so much cleaning a person can do when at home). So when Daryl requested 'cake-y goodness' I knew that I could occupy part of the evening before he came home.

Victoria sponge is always a go-to in my home because I usually have all the ingredients to hand, but I thought it would be more fun (and practical) to make cupcakes - this way, Daryl can take them into work with his packed lunch.

These are super easy to make (especially if you're looking for something to bake with the kids), delicious and you can even pretend they're healthy because they have fruit in!

This recipe makes 12 small cupcakes, but you could double the measures for more grown up portions :)

Victoria Sponge Cupcakes

Ingredients

Cupcakes

100g butter

100g caster sugar

100g self-raising flour

2 eggs

1 pinch of baking powder

Buttercream

75g butter, softened

150g icing sugar, sieved

1 dash of milk

Topping

50g strawberries, sliced

50g raspberries

Raspberry jam

Equipment

Mixing bowl

Spoon

Cupcake tray

Cupcake papers

Piping bag

Method

1. Pre-heat the oven to 170 degrees C/Gas Mark 3. Line a cupcake tray with cupcake papers and set aside.

2. In a large bowl, mix together the butter and sugar until they're light and creamy.

3. Sift in the flour and baking powder, then add the eggs. Mix the ingredients together until they form a smooth batter. Careful to not over-mix it.

4. Sprinkle some raspberries into the bottom of the cupcake cases, and spoon the batter evenly on top.

5. Bake at 170 degrees C for about 15-20 minutes. (This can fully depend on your oven, mine took closer to 20 minutes). They should be lightly browned and should spring back if you push them lightly with a finger.

6. Remove the cakes from the oven and transfer to a wire rack to cool.

7. Meanwhile, prepare the buttercream. Mix the butter, icing sugar and milk together until smooth.

8. Using a teaspoon, spoon little blobs of raspberry jam onto the top of each cake.

9. Spoon the buttercream into a piping bag. Pipe the icing on top the cakes, making sure to cover the jam. Then add the sliced strawberries, and ta-da, you're done!

Don't they look lush? Daryl was a very happy bunny when he got home from work. Let me know how yours turn out!