Victoria Sponge Cupcakes

Victoria Sponge Cupcakes are made using a traditional British Victoria Sandwich recipe and then dividing it into individual cakes, we lovingly refer to as Cupcakes.

5 from 5 votes

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Prep Time 20

Cook Time 20

Total Time 40

Course Baking

Cuisine British

Servings cupcakes

Calories 224 kcal

Equipment

1 Stand Mixer

Ingredients

6 oz sugar
6 oz salted butter
6 oz all purpose flour
3 eggs
2 tbsp warm water
2 tsp baking powder
½ tsp salt

Instructions

Cream the sugar with room temperature butter in a stand mixer, until blended and fluffy.
Add one egg at a time and continue mixing. Once it is well incorporated, add the second egg. Then when well blended, add the third egg.
Sift the flour, salt and baking powder. Then add this flour mixture, 1 tbsp at a time, to the creamed ingredients.
Once all the flour has been added, add warm water, 1 tbsp at a time.
Scoop cake batter into each paper liner. Place in a preheated 350 degrees F. oven for 15-18 minutes, or until the tops are golden brown and there is a spring to them, when depressed with a finger tip.
Cool on a wire rack and when cool, decorate if desired.

Nutrition

Serving: 12cupcakesCalories: 224kcalCarbohydrates: 25gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 71mgSodium: 275mgPotassium: 34mgFiber: 0.4gSugar: 14gVitamin A: 414IUCalcium: 51mgIron: 1mg

Keyword Afternoon Tea, Baking, Cake

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