Victoria Sponge Cupcakes

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 Raspberry jam

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 1 1/4 cup Superfine sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 8 tbsp (4oz, 1 stick butter
  • 1 cup (8oz, 2 sticks unsalted butter, unsalted
  • 1 tbsp Heavy cream

• Other

  • 1 tablespoon and 1 teaspoon baking powder

Found on bakingmischief.com

Description

Directions

• Preheat oven to 350°F and line cupcake pans.
• Place butter, sugar, flour, salt, baking powder, and eggs in your mixer and beat on low for 2 minutes until combined.
• Divide into 20 cupcake cups. Your cups should be filled about halfway full, as these cupcakes grow a lot! You should not have fewer than 20 filled cups or there will be overflow!
• Bake for 15-18 minutes until tops are golden.
• Allow to cool completely.
• Using a serrated knife, cut a cone-shaped piece out of the center of each cupcake so that there is space in the center for filling (save the cone). Spoon about a teaspoon of jam into the space.
• Cut the tip off the cone you cut and replace top back on the cupcake. Repeat with all of the cupcakes.
• Whisk together butter, powdered sugar, heavy cream, vanilla extract, and salt. Spread on cupcakes or use a small closed star tip to pipe frosting.
• Dust with powdered sugar.

Nutrition