William Drabble’s victoria sponge cupcakes recipe
William Drabble’s Victoria sponge cupcakes is perfect for getting the kids involved with cake mix and calling on their creative side to decorate the cakes. See method
For the cupcakes
- 100g butter
- 100g caster sugar
- 100g self-raising flour
- 2 eggs
- 1 pinch baking powder
For the buttercream
- 75g butter
- 150g icing sugar, sieved
- 1 dash milk
For the topping
- 50g strawberries, sliced
- 50g blueberries
- 50g raspberries
- 50g blackberries
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Preheat the oven to gas mark 3, 170°C, fan 150°C. Line a cupcake tin with cupcake papers and set aside.
- In a large bowl, mix the butter and sugar together until light and creamy - kids of all ages should be able to complete this simple step.
- Sift in the flour and baking powder, then add the eggs one at a time. Mix the ingredients together until they form a smooth batter - take care not to overmix.
- Sprinkle some blueberries into the bottom of each cupcake paper, then spoon the batter up to halfway.
- Bake the cupcakes at 170°C for 10-15 minutes, until lightly brown and they spring back if you lightly press them with your finger.
- Remove the cupcakes from the oven and leave to cool.
- Meanwhile, prepare the buttercream. Mix together the butter, sugar and milk until smooth.
- Spoon the buttercream into a piping bag. Pipe the icing on top of the cold cupcakes and decorate with the fruit - Time for the little helpers to shine! Why not hold a competition for the most creatively designed cupcake, the winner gets an extra one.
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