Kuehne June 2019
Take_Stock_Magazine_Victoria_Sponge_Cup_Cake_recipe

Victoria Sponge Cupcakes

Dr. Oetker Professional
Serves: 12
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Ingredients

  • FOR THE CUPCAKES
  • 12 Dr. Oetker Muffin Cases
  • 150g margarine
  • 150g caster sugar
  • 1 tsp Dr. Oetker Madagascan Vanilla Extract
  • 150g plain flour
  • 1½ tsp Dr. Oetker Baking Powder
  • 3 medium eggs
  • TO DECORATE
  • 200g strawberry jam
  • 400g Dr. Oetker Vanilla Buttercream Style Icing

Method

  1. Preheat the oven to 180˚C
  2. Put the margarine in a mixing bowl with the caster sugar. Whisk together then gradually beat in the eggs and vanilla extract until blended

  3. Sift the flour and baking powder on top and carefully fold into the whisked ingredients
  4. Divide the mixture equally between the cupcake cases and smooth over the tops. Bake for about 20 minutes until risen, golden brown and firm to the touch. Transfer to wire racks to cool

  5. Using a sharp knife, cut a heart out of the top of each cake approx. 1cm away from the edge, scooping out a pocket of the cake sponge underneath at the same time. Trim away the excess sponge from each of the cake tops to make a flat base
  6. Fill the centre of each cake with strawberry jam and pipe a generous blob of buttercream. Place the sponge heart back on top of the buttercream, dust lightly with icing sugar and serve
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