Hello you lovely lot :)
It's been a while since I've Blogged (slaps back of hand!) Naughty Me!
Anyway i'm back and I'll now be blogging with a vengeance so watch out!
I just wanted to share with you my recipe for these gorgeous, what I like to call, Mini Victoria Sponge Cakes!
They are basically a vanilla cupcake with a section cut out, filled with jam and then topped with buttercream!
So simple!
So tasty!
So here's how I made them:
Ingredients
For the cupcakes
175g Self Raising Flour
175g Caster Sugar
175g Unsalted butter/margarine
3 eggs
1 teaspoon of vanilla extract (good quality)
For the buttercream
250g Icing sugar
150g Unsalted butter (softened)
1/2 teaspoon vanilla extract
3 tablespoons of whipping cream
Also any Jam for the filling (I chose raspberry)
Method
Preheat the oven to Gas Mark 4/180'C/350F
For the cupcakes
1. With a mixer, mix together the butter and sugar until light in colour and creamy in texture.
2. Sieve in the flour, mix and then add the vanilla.
3. Finally add the eggs and mix until combined.
4. Spoon the mixture into a 12 hole muffin tray lined with muffin cases.
5. Place in centre of the oven and bake for approx 20 minutes (or until golden and springy to the touch)
For the buttercream
1. Combine butter and icing sugar with a mixer.
2. Add the vanilla and mix.
3. Add double cream and mix. (If mixture is too dry add more cream, if too moist add more icing sugar)
4. Once cakes have cooled, cut out a round section from the centre of the top of the cupcake. (keep the cut out piece)
5. You should have a little well, into which you should put a dollop of jam.
6. Then top the jam with as much buttercream as desired and then top with the piece that was previously cut out.
7. Finally once they are all done, dust with a little icing sugar.
Et Voila!
Enjoy!
