Well, I hope everyone had a great Halloween and ate their fill of chocolate and Halloween treats. My kids are all in their late teens now, so going out “trick or treating” is a thing of the past for us. I still had bucket loads of sweets and little baking treats for the young kids when they knocked on the door. I love to seem them in all their Halloween costumes.
We had our spooky pasta on Halloween night and watched a scary movie which has become a family tradition for us. This year we watched Stephen King’s IT, the one from the early 90’s. I blame this movie for my fear of clowns to this day!! So I was hugely disappointed when my kids didn’t find the movie scary at all. After they had seen Pennywise the clown a few times, they laughed their heads off at everything, at the clothes, the cars even the actors . They thought the film was, in their words “old and hilariously bad ” What!!! It’s a classic.
Talking about “classics, I have the most delicious recipe to share with you. It’s for Mini Victoria Sponge Cupcakes. You can’t get more “classic” than a Victoria Sponge Cake. These mini versions of this family favourite sponge cake are so pretty and best of all so light & fluffy. I guarantee you won’t feel guilty when you’re eating the second one.
This recipe is so simple, foolproof even and very easy to put together. The sponge cupcakes are baked for 20 mins, then filled with raspberry jam . After they have cooled, it’s time for the crowning glory, whipped double cream piped on for a lovely effect . You don’t have to use double cream, single cream would work just as well here. These cupcakes make the most delicious tea-time treat.
Also if you don’t have time to pipe the cream, no worries. Just spoon the cream on top and smooth it with a knife. They’ll still taste absolutely scrumptious. You could also swap the jam for strawberry or whatever flavour you like.
The "classic" Raspberry Victoria Sponge in a delicious light & fluffy cupcake. Filled with raspberry jam and swirled on top with fresh double cream..The ultimate treat
- 175g self raising flour
- 175g unsalted butter, at room temperature
- 75g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 300ml/10½fl oz double cream
- 1 tsp baking powder
- Good raspberry preserve for filling
- Preheat the oven to 190C(170C fan)/375F.
- Line a cupcake tin with cupcake cases.
- In an electric mixer beat the flour, baking powder, vanilla extract, sugar, eggs & butter until light and fluffy.
- Divide the mixture between the cupcake cases.
- Bake on the middle shelf of the oven for about 15-20 minutes until golden-brown and springy to the touch.
- Leave the cakes to cool in the tin and then tip onto a wire cooling rack and leave to cool completely.
- When cool, use a teaspoon to remove the centre of each cupcake and fill with jam. Replace the tops back on the cupcakes and press down slightly.
- Whip the cream to soft peaks and spoon into a piping bag fitted with a small nozzle. Swirl on top of each cupcake.
- Dust with icing sugar.
If your stuck for BAKING CONVERSIONS. Click the Baking Conversions page tab at the top for a very helpful chart.
Hope you enjoy this delicious cupcake recipe!
Make sure you check out my FACEBOOK BAKING PAGE for more easy treats.