Based on the classic Victoria sandwich, this has all the elements of the traditional bake… in cupcake form! It’s irresistible, simple to make and the perfect addition to your afternoon tea, summer picnic or mid-day pick me up!
This cupcake uses a simple vanilla sponge recipe, made using vanilla paste. I always recommend using a paste over extract as it has a much stronger, more authentic flavour whereas the liquid extract can sometimes taste more artificial. I also think that the consistency of the thicker paste is better for cakes as extract can sometimes add too much liquid to the batter.
Once the cakes have cooked and completely cooled down, use a sharp knife cut out a ‘well’ in the centre of the cake as if you’re making a butterfly cake. Then add a blob of jam (about ½ – 1 teaspoon) to the well, filling up the hole you’ve just made. Don’t put the top of the cake back on, you just discard (or eat!) this extra bit. I tried to put the lid back on the cake, but every time I did the jam oozed everywhere and just made a big mess!
Next, add the icing. I chose to ‘messy ice’ my cakes by adding a heaped spoonful of the frosting on top of the cakes. I made sure this covered the jam layer. Then use a butter knife to gently spread & smooth the cream frosting down – trying to avoid the jam if possible. I used a butter knife, but a spatula would also work perfectly here. Simply finish off the look with a strawberry cut in half and you have made the perfect Victoria sandwich cupcake.
Here are my icing top tips. As this has a basic buttercream base, I slightly adjusted my usual buttercream recipe by reducing the liquid by ½ a tablespoon. This is because the cream adds more liquid to the base, so you must be careful how much liquid you start off with. After you’ve made your ‘standard’ buttercream, add the extra thick double cream. Blend it on high until the mixture has thickened and can hold its own shape. If it seems a little soft, put it in the fridge before trying to correct it by adding any extra ingredients. Sometimes it’s just a case of the cream has started to melt and needs to cool down a bit. Again, be careful if you handle it too much as it will start to melt quickly.
Store these cupcakes in the fridge and eat within 2 days to enjoy them at their best. But like any bake, these are best enjoyed fresh on the same day of making.
Ingredients
- CAKE:
- 115 g / 4 oz Butter
- 85 g / 3 oz Sugar
- 115 g / 4 oz Self-Raising Flour
- 2 Eggs
- ¼ Teaspoon Vanilla Paste
- ~8 Teaspoons Strawberry Jam
- 4 Strawberries, Cut in Half
- ICING:
- 85 g / 3 oz Unsalted Butter
- 170 g / 6 oz Icing Sugar
- 1/2 Tablespoon Milk
- 85 g / 3 oz (2 tablespoons) Extra Thick Double Cream
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine and sugar into a bowl and using an electric mixer beat together until light and fluffy.
- Add the eggs, self-raising flour and milk to the mixture, blending until fully combined.
- Stir through the vanilla paste and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the icing.
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Add the cream and blend until fully combined and the icing can hold it's own shape
- Place in the fridge and allow it to cool for roughly five minutes, or until the cakes are ready to ice.
- Now the cakes have cooled, start to prepare the middle. using a sharp knife, cut a 'well' out of the centre of the cake, as if you were making a butterfly cake. Discard (or eat!) the dome of cake that you've just cut out as you won't be needing it anymore.
- Using a teaspoon, add a blob of jam to the centre of each cake, filling the hole that you've just made (see picture).
- Remove the icing from the fridge and add roughly a tablespoon of icing on top of the cake, placing directly on top of the jam.
- Use a butter knife or palette knife to roughly 'smear' the icing on top of the cake.
- Add 1/2 a strawberry on top for decoration and enjoy!
*These cakes are best eaten straight away, but if there are any left overs store in the fridge and eat within 2 days.
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