Victoria Sponge Butterfly Cupcakes
The Victoria Sponge cake is named after Queen Victoria, who was known to enjoy a slice of sponge cake with her afternoon tea.
This is vegetarian recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Victoria Sponge Butterfly Cupcakes
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and line a cupcake tin with paper cases.
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In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
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Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
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Sift in the self-raising flour and baking powder, then fold gently until just combined.
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Stir in the milk and vanilla extract until the batter is smooth.
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Divide the batter evenly among the paper cases, filling each one about two-thirds full.
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Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
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Once cooled, use a sharp knife to cut a small circle out of the top of each cupcake.
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Fill the hole with strawberry jam.
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In a separate bowl, mix together the icing sugar and buttercream frosting until smooth.
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Divide the frosting into separate bowls and add food coloring to each bowl to create different colors.
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Spoon the colored frosting into separate piping bags fitted with star-shaped nozzles.
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Pipe butterfly wings onto each cupcake, using a different color for each wing.
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Decorate with edible decorations to create butterfly bodies.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
