Mini Victoria Sponge Cakes!
Lovely light mini vanilla sponges, vanilla buttercream, jam, and even more delicious making the perfect mini Victoria sponge cakes!
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Servings: 12 Cakes
Ingredients
Mini Cakes
- 200 g unsalted butter
- 200 g caster sugar
- 4 medium eggs
- 200 g self raising flour
- 1 tsp vanilla extract
Buttercream Frosting
- 125 g unsalted butter (room temp)
- 250 g icing sugar
- 1/2 tsp vanilla extract
Decoration
- Raspberry/strawberry jam
- Freeze dried raspberries/strawberries
- 50 g white chocolate (melted)
Instructions
- Preheat your oven to 180ºc/160ºc fan and grease and flour, or cut mini circles and line the bottoms of your cups in your 12-hole mini sandwich tin
- Cream together the butter and caster sugar until smooth
- Add in the eggs, flour, and vanilla and beat again until smooth
- Spoon into the tin evenly per cake and bake in the oven for 16-18 minutes or until cooked through! Leave to cool on a wire rack fully and then remove from the tin carefully.
- Beat the butter until smooth
- Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated each time until moving on
- Add the vanilla, and then add 1 tbsp of boiling water at a time till you reach the desired consistency
- Cut each cake in half carefully – using a piping bag, pipe on some buttercream for each cake. Spoon on some raspberry or strawberry jam, and then add the other half of each mini cake on top!
- Decorate your cupcakes how you like – I melted over some white chocolate, and then sprinkled on some freeze dried raspberries/strawberries! – and ENJOY!
Notes
- I use this 12-hole mini sandwich tin tin for this recipe!
- I buy my freeze dried raspberries from here – but they are usually available in Lakeland stores, online, or even some Sainsburys and Waitrose!
- You don’t have to use jam at all, or you can swap up the flavours! My favourite jams for these particular cakes are strawberry or raspberry!
- These mini cakes will last in an airtight container for 2-3 days!