Simple Sponge Cupcakes Recipes

VICTORIA SPONGE CUPCAKES

Steps:

• Preheat the oven to 180ºC/160ºC Fan/Gas 4/350ºF Line a muffin tin with 10 large cupcake cases.
• In a mixing bowl, using a handheld electric whisk cream the butter and caster sugar together until it is pale, light and fluffy (3-4 minutes).
• Add the eggs to the mixture one at a time. Beat until the eggs are fully incorporated (1-2 minutes). Add the vanilla extract and beat to combine.
• Sieve the self-raising flour and baking powder into the mixture. Use a wooden spoon or spatula to fold the dry ingredients into the wet ingredients. Mix until you can no longer see white streaks of flour.
• Add 2 heaped teaspoonfuls of the mixture to each cupcake case. Bake in the centre of the preheated oven for 18 minutes or until the cupcakes are light golden brown and spring back when touched with your finger. Remove the cupcakes from the oven, leave them to cool for a couple of minutes then transfer them to a wire rack so they can cool completely.
• When the cupcakes are cool, core the centres with the circular end of a piping nozzle (or use a small sharp knife). Add a generous teaspoonful of jam to each hole.
• Pour the double cream, vanilla and icing sugar into a large bowl. Use a handheld electric whisk to beat the cream until it's softly whipped. It should be holding its shape but take care not to overwhip it.
• Transfer the softly whipped sweetened cream into a piping bag fitted with a large open round nozzle. Pipe the cream on top of each cupcake. Sprinkle over a little freeze-dried strawberry powder and add a strawberry to each cupcake if you wish.

VANILLA SPONGE CUPCAKE

Steps:

• Heat the oven to 170 degrees Celcius and line cupcake pans.
• Sift cake flour and baking powder together. Set aside.
• Whisk egg white until its frothy, gradually add sugar while whisking in the highest speed.
• Add egg yolks one at a time while whisking, then the softened butter and vanilla.
• Gradually add cake flour and baking powder mixture. Continue mixing until texture is well combined and smooth.
• Pour mixture into cupcake pans and bake for 12-15 minutes.