Victoria Sponge Butterfly Cupcakes

Evil Miss Sarah's Note:

Victoria Sponge, but as butterfly cupcakes! A lovely sponge, with jam and buttercream in the middle. Very popular. Original Victoria cupcake recipe from Cupcake Heaven by Susannah Blake (Ryland, Peters & Small, London; 2008) but with adaptions and buttercream recipe by me.

• Total Time: 32 mins
• Prep Time: 15 mins
• Cook Time: 17 mins

Ingredients:

Serves: 12

Yield: 12.0 cupcakes

For the cupcakes

• 115 g unsalted butter, at room temperature
• 115 g caster sugar
• 2 eggs, at room temperature
• 115 g self-raising flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling

• 2 tablespoons icing sugar, for dusting (optional)
• 50 g margarine
• 100 g icing sugar
• 1 teaspoon vanilla extract
• 3 tablespoons raspberry jam

Directions:

1. You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
2. For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.
3. Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
4. Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
5. For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
6. Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.

Reviews

[Chef #570804 Halifax Liz]

Thanks Evil Miss Sarah for a reminder of an excellent cake recipe. Most people in this part of the world have not heard of a Victoria Sponge or Butterfly Cupcakes but I grew up with them. Anyway, this has always been my basic recipe for this type of cake and sometimes I add 2 tsps. of coffee essence for a change in flavor. These little cakes look very impressive and people always ask for the recipe - very easy to make. Castor sugar I should explain is a very, very fine granulated and available in most stores. It can also be achieved by putting regular sugar in a blender briefly.