Victoria Sponge Cupcakes

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   1. Preheat the oven to 180u00b0C/350u00b0F. Line a cupcake tin with liners.

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   2. In a large bowl, cream together the butter and sugar until light and fluffy. In a small bowl, whisk the eggs and gradually add them along with the vanilla extract to the butter and sugar, whisking all the time.

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   3. Sift the flour and fold it into the mixture with a metal spoon. Try not to overwork the mixture, otherwise your cakes will be heavy.

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   4. Fill your cupcake liners about 2/3 full and bake for 20 minutes until golden brown. Transfer to a wire rack to cool.

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   5. When cool, slice a little circle out the top of your cakes. Fill the middle with a teaspoon of jam and a teaspoon of whipped double cream. Replace the lid and dust with icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.