And So the Obsession Continues…

As I descended upon the kitchen once again, mixing bowl at the ready and wooden spoon in hand, I aimed to create a quintessentially British cupcake. The recipe I concocted as a result was a Victoria sponge condensed to an individual portion.



These simple cakes are made up of the lightest vanilla sponge filled with a gooey jam centre, piped with fresh cream cheese frosting and topped with home grown strawberries. Try them yourself using your go-to vanilla sponge recipe and elaborate as you wish!



    1. For the vanilla sponge:

      80g butter
      280g caster sugar
      240g plain flour
      1tbsp baking powder
      pinch salt
      240floz milk
      1tsp vanilla essence
      2 eggs

      Combine butter, sugar, flour, salt and baking powder in a bowl. In a jug whisk eggs, milk and vanilla. Add the egg mixture gradually to the flour mixture bowl and mix until smooth. Bake in cases for 20 minutes at 190 degrees. Core the centres after they have cooled and fill with jam then replace the removed sponge.

      For the Icing:

      100g cream cheese
      100g butter
      400g icing sugar
      Splash of milk

      Combine the butter and sugar, then add the cream cheese and milk. Whisk until smooth then pipe!


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