No Fail Victoria Sponge Cupcakes
Updated: Mar 24
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
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
75 mls water
75gms caster sugar
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
250 gms unsalted butter
250 gms sifted icing sugar
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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