Victoria Sponge Cupcakes Via The Scran Line , BerryDelicious!!

Victoria sponge in cupcake form, complete with a decoration of fresh berries. This dazzling recipe is perfect for family occasions and is pretty quick to make.

Here’s How To Make It Via The Scran Line:



Victoria Sponge CupcakesThe classic Victoria Sponge cake has been re-imagined into a delightful cupcake. I’ve given these yummy sponge cakes a bit of my own twist!

Watch me make them on YouTube:

Grab the full recipe here:
https://www.thescranline.com/#!victoria-sponge-cupcakes/c1l5

Posted by The Scran Line on Monday, 25 July 2016





In Words
Magic Ingredients
For the sponge
175g unsalted butter, at room temperature, plus extra for greasing
175g caster sugar
3 large free-range eggs, beaten
1 tsp vanilla extract
175g self-raising flour
12 large strawberries (washed and sliced into 4 length ways + extra to put on top
icing sugar, for dusting




Frosting
300ml double cream
1 tsp vanilla extract




Instructions To Taste Ride

  1. For the sponge, preheat the oven to 160C 320F
  2. Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge.
  3. Cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.
  4. Sift the flour into the bowl and fold in until there arent any dry ingredients showing. DO NOT OVER MIX, FOR THE LOVE OF GOD DON’T OVER MIX! lol
  5. Slice the strawberries into four (length ways). Line the inside of the papers with strawberries and scoop the batter into a cupcake tray lined with cupcake papers filling them up about half way.
  6. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch. Once they’re baked transfer them to a cooling wrack to cool down completely before you frost them.Use an open star tip to frost the cupcakes in a swirl. Top with strawberries sliced in half and dust with icing sugar.
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