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William Drabble’s victoria sponge cupcakes recipe

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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

Serves 12
15mins to prepare, 10-15mins to cook, 10mins to cool and 10mins to decorate.
245 calories / serving

Ingredients

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

Energy
1025kj
245kcal 12%
Fat
13g 19%
Saturates
8g 38%
Sugars
23g 26%
Salt
0.2g 3%

of the reference intake
Carbohydrate 30.8g Protein 2.2g Fibre 1g

Method

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.

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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.

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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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