Mini Victoria Sponge Cupcakes

This would be a typical dessert for lunch with King George VI (Darkest Hour). I saw this on The Great British Baking Show and became fascinated by it. This started as Mary Berry’s recipe. I made a couple changes so that they are mini cupcakes, each one a perfect bite.

AuthorTheGBYCategory, , DifficultyBeginner

Mini Victoria Sponge Cupcakes

Yields48 Servings
Prep Time20 mins

 4 Eggs, jumbo
 1 cup Sugar
 1 cup Flour, self rising
 1 tsp Baking Powder
 2 sticks Butter, unsalted, softened
 1 pt Raspberries, fresh
Buttercream Frosting
 2 sticks Butter, unsalted, softened
 2 tbsp Sweet Cream Coffee Creamer
 2 tbsp Vanilla
 2 cups Confectioners' Sugar, sifted

1

Preheat oven to 350 degrees F

2

Line mini cupcake pans with paper liners.

3

Using an electric mixer, mix eggs together, add the sugar, flour, baking powder and sugar. Mix until well combined. As soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency.

4

Using a small ice cream scoop, drop into the paper liners. Bake for 9 – 10 minutes until lightly golden.

5

Beat together butter, creamer & vanilla, add sugar until you get the desired consistency.

6

After the cupcakes have cooled, fill a decorating tool (I like OXO) with raspberry jam. Using the filling injector, stuff the cupcakes with the jam. Then fill the tool with frosting. Change to a tip to one you like and frost the cupcakes. You have to brace them or they will slide away. Top with a fresh raspberry.

Ingredients

 4 Eggs, jumbo
 1 cup Sugar
 1 cup Flour, self rising
 1 tsp Baking Powder
 2 sticks Butter, unsalted, softened
 1 pt Raspberries, fresh
Buttercream Frosting
 2 sticks Butter, unsalted, softened
 2 tbsp Sweet Cream Coffee Creamer
 2 tbsp Vanilla
 2 cups Confectioners' Sugar, sifted

Directions

1

Preheat oven to 350 degrees F

2

Line mini cupcake pans with paper liners.

3

Using an electric mixer, mix eggs together, add the sugar, flour, baking powder and sugar. Mix until well combined. As soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency.

4

Using a small ice cream scoop, drop into the paper liners. Bake for 9 – 10 minutes until lightly golden.

5

Beat together butter, creamer & vanilla, add sugar until you get the desired consistency.

6

After the cupcakes have cooled, fill a decorating tool (I like OXO) with raspberry jam. Using the filling injector, stuff the cupcakes with the jam. Then fill the tool with frosting. Change to a tip to one you like and frost the cupcakes. You have to brace them or they will slide away. Top with a fresh raspberry.

Mini Victoria Sponge Cupcakes

(Photography by: Mark Farinholt)

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