Mini Victoria Sponges Recipe By Tasty

MINI VICTORIA SPONGES RECIPE BY TASTY

Steps:

• Preheat oven to 160°C (325˚F).
• Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
• Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
• Bake for 25 minutes until golden and springy. Allow to cool.
• Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that.
• Place the top half back on and sprinkle with icing sugar.
• Enjoy!

MINI VICTORIA SPONGE CAKES!

Steps:

• Preheat your oven to 170C/160CFan 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 with an electric beater till smooth - add in the Beaten Eggs, Flour, and Vanilla and beat again for about about 20-30 seconds on a Medium Speed - it really doesn't take too long, you don't want to overheat it!
• Spoon into your tin evenly per cup and Bake in the oven for 16-18 minutes or until cooked through! Leave to cool on a wire rack.
• Once the cakes are cool, make the frosting - beat the softened Butter until smooth - this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated each time until moving on!
• I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
• Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then add 1 tbsp of Boiling Water at a time till you reach your desired consistency! I usually use about 3 spoonfuls!
• 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!