It was my Dad’s birthday last week, so as a treat I decided to bake him a cake. His fave is a classic Victoria Sponge, but I decided to do a little twist on this and turn it into cupcakes. Recipe, method and pictures below.
Although, baking is a real favourite activity of mine and I love, love, love doing it, especially eating the results. I’m not always that neat and tidy or that great at it. I tend to pick recipes that are quite simple and easy to follow. You’ll see what I mean!
Ingredients & Utensils
You will need for the cupcakes
- 100g softened unsalted butter
- 100g caster sugar
- 2 eggs
- 1 pinch of baking powder
- cupcake tray
- cupcake cases
- large bowl
- wooden spoon
- hand whisk/ electric mixer
For the buttercream icing/ topping
- 75g softened unsalted butter
- 150g icing sugar
- a dash of milk
- 1 teaspoon of vanilla extract
- 3 tablespoons of jam (I used strawberry)
- icing bag
When I follow recipes I often get frustrated that there isn’t a picture of what each step is meant to look like. Obviously this is quite a basic recipe, but I thought I would show a step by step photo guide anyway.
Pre-heat your oven to 170°C/ gas mark 3 and line your cupcake tin ready.
Add the softened butter and caster sugar into your large bowl and mix together until light and creamy.
I started with my wooden spoon then moved onto the electric whisk to really make it creamy.
Sift the flour and baking powder into your bowl.
That was easy 🙂
Crack the eggs one at a time into the bowl, mixing the ingredients together to form a smooth batter.
I used the electric whisk to do this and then the wooden spoon to scrape the sides to make sure everything was incorporated.
Had to add this one as she was sat next to me, as per usual, watching my every move!
Spoon your mixture into your cupcake cases; try to get an equal amount in each.
As you can see I only made 9, you could probably stretch the mixture a bit further as they came out right to the top of the cases.
Put your filled cupcake cases into the oven for 10-15 minutes, until they look slightly brown on top and are springy to touch.
Place the cupcakes on a rack to cool
Whilst your cupcakes are cooling, it’s time to make the butter icing!
Mix together the butter, icing sugar, vanilla extract and dash of milk to form a smooth icing. Be careful to start with as icing sugar gets e v e r y w h e r e.
At this stage, you can be more creative, you can add different flavouring to the icing (instead of vanilla), food colouring, perhaps use chocolate icing or cream cheese etc. up to you. I decided to stick with the classic.
By this time your cupcakes should have had enough time to cool down. Spoon the jam on top of the cupcakes. This represents the jam that is usually present in the middle of a Victoria Sponge. Again, you can use different flavours. Totally up to you 🙂
Now this is the bit I was referring to in my intro. Look at that icing! It’s terrible! I showed my boyf and he said I shouldn’t use the photo haha!
Spoon your icing into your icing bag and go wild! Obviously, they would look nicer if they were iced properly, but they taste pretty darn good.
Basically, when I snipped the end of my icing bag I didn’t cut it properly, and lost my nozzle so it came out at two angles at once. At first I thought, yay it’s creating heart shapes, but turns out, it just wasn’t.
I hope your icing is a lot more successful than mine! Let me know if you make them and if you enjoyed them? My Dad didn’t seem to mind the icing, and said they were delicious.