• Iris Windsor

No Fail Victoria Sponge Cupcakes

Updated: Mar 24, 2020

This delicious light and fluffy sponge mixture can be used for cupcakes or can be cooked as a larger cake. Double the mixture to make a double sponge.

Basic Victoria Sponge


150 gms unsalted butter

150 gms caster sugar

3 medium eggs beaten well (50gms each)

150 gms self raising flour

75 mls Sugar syrup

Optional flavours

1 vanilla pod/ 1 teasp vanilla extract

Finely grated zest of 2 unwaxed lemons

Finely grated zest of 2 unwaxed oranges


1.Preheat oven to 170C.

2.Prepare 2 x 20cm sponge pans

3.Cream butter and sugar till pale and fluffy

4.SLOWLY add beaten eggs to mixture about 1 dessertspoon at a time

5.If mixture begins to curdle, add about 1 tablesp flour

6.Carefully fold in flour about one third at a time. Do not beat

7.Bake at 170C for 12 to 15 mins

8.Once cooked, remove from oven and allow stand for a couple of minutes

9.Prick the tops with a skewer or truffle fork and soak top with syrup

10.Allow to cool for about 20 mins

11.Ice once cooled completely


Beat eggs well then weigh the total of the 3 eggs.

You should have the same weight as, butter, sugar and flour.

Weigh up 150gms and discard the remainder

All ingredients should be at the same room temperature

Add beaten eggs in very SMALL amounts and try not to let the mixture curdle.

You will have a much more spongy cupcake if you can achieve this

If it is hot when you are baking, you may need to add an 25gms of flour

Sugar Syrup


75 mls water

75gms caster sugar

Optional flavours

Vanilla:1teasp vanilla essence or 1 vanilla bean:

Lemon: Replace water with lemon juice and 1 tablesp Lemoncello

Orange:Replace water with orange juice and 1 tablesp Grand Marnier


1. Heat water or juice with sugar till dissolved

2. Remove from heat and leave to cool

3. Once cool add vanilla or liqueur

4. Store what is not used for up to 1 month


Makes 500gms


250 gms unsalted butter

250 gms sifted icing sugar

Optional Flavours

Vanilla: Seeds from 1 vanilla pod or 1 teasp extract

Lemon: Finely grated zest of 1 lemon

Orange: Finely grated zest of 1 orange


1. Place butter, icing sugar and flavouring into bowl of electric mixer

2. Beat on medium speed till light and fluffy

3. Use immediately or store in refrigerator for up to 1 week


You can use any weight of ingredients that you choose if you want to make more cupcakes

eg: 200gms of all ingredients...300gms of all ingredients.

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