Mini Victoria sponge!

Delicious mini vanilla cupcakes with vanilla buttercream, jam and even more delicious mini Victoria cupcakes! 977 1/2 teaspoon vanilla extract
Garnish
Raspberry/strawberry jam
Freeze dried raspberries/strawberries
50g white chocolate (melted) Grams

Instructions

Preheat the oven to 170C/160CF with butter and flour or a mini bread circle Your cups Place 12 mini sandwiches into your pan!
Beat the butter and icing sugar with an electric mixer until light and fluffy – add the beaten eggs, flour and vanilla and beat on medium speed for about 20-30 seconds – it really doesn’t take long, no need to heat it up!
Spoon well into the baking tins for each cup and bake in the oven for 16-18 minutes or until done! Let cool on a rack.
Once the cakes have cooled, prepare the icing – beat the butter until fluffy – this may take a few minutes. Add 1/3 of the powdered sugar, one at a time, making sure to add the sugar occasionally until smooth! I use my
KitchenAid in the fridge because the machine can make it so much easier and smoother!
Once all the sugar has been mixed into the cream, continue whipping the cream, but add the vanilla and then add boiling water, 1 tablespoon at a time, until you reach your desired consistency! I usually use 3 tablespoons!
Carefully cut each cake in half and pipe the cream onto each cake using a piping bag. Spoon raspberry or strawberry jam on top and add the other half of each cake layer on top!
Decorate your cupcakes however you like – I melted the top with white chocolate and sprinkled dried raspberries/strawberries on top! – and have fun!
Posts
I use these 12 large sandwiches for this recipe!
I buy my baked beans here but they are usually sold in Lakeland stores, online, even Sainsburys and Waitrose!
You don’t need to use jam, you can change the taste if you want! My favorite jam for this particular cake is strawberry or raspberry!
This mini cake can be stored in the refrigerator for 2-3 days!
ENJOY!