Victoria sponge cakes with berries
Prep:
15 mins
Cook:
15 mins
These are sublime treats any Mum would love.
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 or cherries
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a cupcake tin with cupcake papers and set aside.
In a large bowl, mix the butter and sugar together until creamy and light.
Sift in the flour and baking powder, then add the eggs in one at a time.
Mix the ingredients together until they form a smooth batter but do not over mix.
Sprinkle some blueberries into the bottom of each cupcake paper, then spoon the batter up to halfway.
Bake 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.
Mix together the butter, sugar and milk until smooth.
Spoon the buttercream into a piping bag or a sandwich bag and cut the tip off.
Pipe the icing on top of the cooled cupcakes and decorate with the berries.
Serves
Makes 12
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar
Recipe Type
Dessert, Cupcakes
Level of Difficulty
Easy
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