De-constructed Victoria Sponge Cupcakes!
These are super quick and easy little cupcakes that take the flavour of a great British classic and make it bite sized!
I love to make cupcakes but I’m actually not a big fan of eating them. I find they can be a little on the sickly side, however, when a fruity, tangy flavour is introduced it seems to break up the sponge and buttercream which can have the tendency to get a little too sweet. This is why you’ll often find that most of my cupcakes have a “core” of sorts and these are no exception!
This makes six cupcakes.
100g plain flour
100g caster sugar
2 tsp vanilla extract
1 tsp baking powder
Sour cherry jam (really, you can use any jam you like but this was just gorgeous!)
115g icing sugar
1 tbsp milk
1 tsp vanilla extract
Preheat oven to 180 and line a cupcake tin with six cupcake liners.
Cream together butter and sugar.
Add in eggs and vanilla and beat. Then mix in your flour, baking powder and milk in until you get a gloriously thick, vanilla-y batter.
Spoon your mixture into the liners and pop in the oven for 15/20 minutes.
When the cakes have almost cooled take a knife and scoop out a little hole into the cakes.
Pop a few spoonfuls of jam into a bowl and beat until it’s nice and runny then fill up the little holes you’ve created and chill in the fridge for at least ten minutes. Then, using a palette knife, slather your butter icing on top – careful not to mix in the jam with the frosting – and enjoy!
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