9   166
16   178
10   218
14   171
15   266
2603   725
13   201
24   207
3   106
2   95

Victoria Sponge Cupcakes



I’ve always been a very proud British Citizen. From English breakfast tea, to clotted cream scones and that perfectly made bacon sarnie, there are so many reasons to love this country and I’ve only just scratched the surface talking about food.

But perhaps my favourite, aside from the beautiful change of seasons we’re so lucky to witness, is our heritage and by that I mean our Royals. Much like my Nan I’ve grown up to be somewhat of a Royalist. Her love of the Queen and all things grand inspired me through my adolescence and as a consequence I’ve grown up in awe of it all too.

It was only fitting therefore, that in honour of her Majesty’s 90th Birthday, I did something to celebrate and by celebrate I mean bake cake of course.

Obviously by cake I mean a Victoria Sponge, after all it was named after our Queen Victoria, but with this flavour I’m not one for sharing so opted for cupcakes instead meaning I could well and truly have my cake and eat it too.

I kept the traditional design by cutting the cupcakes in half and sandwiching them together with piped cream and jam. Then with a little help from my friends over at Cake Angels I decorated the tops with a whipped cream swirl and the Great British Sprinkles which they so kindly gifted me….those crowns *Swoon*

Happy Birthday Ma’am!




Makes|12 cupcakes

Preparation time|30 minutes

Baking time| 25 minutes

Raspberry jam

500g raspberries

500g jam sugar

Vanilla sponge

175g unsalted butter

175g caster sugar

3 large free-range eggs

1 tsp vanilla extract

175g self-raising flour

300ml double cream

icing sugar, for dusting

Place all raspberries into a pan and mash with a fork or masher

Add the jam sugar and heat gently, stirring until the sugar dissolves.

Bring to the boil, still stirring, until it’s bubbling like crazy, then start timing for 4 minutes.

Remove from the heat and set aside to cool.


Preheat the oven to 170C and line your cupcake tray with cupcake cases.

Cream the butter and caster sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add the vanilla extract and mix to combine.

Sift the flour and baking powder into the bowl and fold through the mixture until smooth.

Divide between all cupcake cases and bake for about 20 minutes until golden-brown and a cake tester comes out clean.

Leave to cool on a wire rack for an hour (or overnight in tupperware)

Once cooled completely, carefully peel away each cupcake from their liner and cut in half horizontally.

Whip the cream to soft peaks and spoon into a piping bag fitted with a star nozzle.

Pipe cream around the edges of the cake and one dot in the centre, following by a spoon of jam.

Pipe the remaining cream onto the top of each cupcake and decorate with Cake Angels, Great British Sprinkles for that final patriotic touch.

 I was not compensated for this post, however I did receive a sample for my review. All opinions are my own and not influenced in any way.



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