Description
Delicious Mini Victoria Sponge Cakes for Sweet Moments
Ingredients
Scale
- 125 g unsalted butter (softened)
- 125 g caster sugar
- 2 large eggs (at room temperature)
- 125 g self-raising flour
- 1 teaspoon vanilla extract
- 125 g unsalted butter (softened)
- 250 g icing sugar
- 1 tablespoon milk
- strawberry jam (quality jam)
- fresh strawberries (for decoration)
Instructions
- Preheat the oven to 180°C (350°F) and prepare a mini cupcake tray by lining it with paper cases.
- Cream the softened butter and caster sugar together in a mixing bowl until light and fluffy.
- Incorporate the eggs, adding them one at a time and beating well after each addition.
- Fold in the self-raising flour and vanilla extract gradually until the batter is smooth.
- Spoon the batter into the prepared paper cases, filling each about two-thirds full.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Cool the cakes completely before removing a portion from the center to create a cavity.
- Fill the cavity with a dollop of strawberry jam.
- Make the buttercream by beating softened butter, icing sugar, and milk until fluffy.
- Pipe or spread a generous amount of buttercream on top of each cake.
- Decorate each cake with a fresh strawberry on top.
Notes
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 mini cake
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
Keywords: Mini Victoria Sponge Cakes