Victoria Sponge Cupcakes
This recipe makes 12 delicious cupcakes which taste as good as they look!
Credited to: Coeliac UK
Kcal: 195.0
Difficulty: Pretty easy
Serves 12
20 mins cooking time
Ingredients
- 115g (4oz) gluten free flour*
- 115g (4oz) caster sugar
- 115g (4oz) of cooking margarine or butter
- 2 eggs
- 1 small cap of vanilla essence or extract
- strawberry or raspberry conserve
For the Icing:
- 280g (10 oz) icing sugar
- 140g (5 oz) butter
- 1-2 tbsp milk or water
- 12 raspberries
- Optional - Pink/Red Food Colouring - 1 or 2 drops
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat your oven to 200°C/400°F/Gas Mark 6
- Melt the butter or cooking margarine until soft but not runny in a large mixing bowl
- Mix in the caster sugar well
- Add the flour and eggs, again mixing in well
- Mix in the vanilla essence
- Place the cake cases into a cake tray and spoon in the mixture to each case so that the bottom of every case is covered
- Slightly hollow out the mixture and spoon a small amount of conserve into the mixture.Then evenly spoon the rest of the cake mixture into the cases so that the conserve is covered
- Place in the oven for 15-20 minutes until cakes have risen and are lightly golden
- Allow to cool before icing. To make the icing beat together the icing sugar and butter, slowly stirring in two or three teaspoons of boiling water or milk
- Be careful not to make the icing too runny
- Then place the raspberries upright in the centre of each cupcake before the icing has set
Nutritional information per serving
Kcal
195
Fat
8.2g
Carbs
28.1g
Protein
2.4g
Fibre
0.2g
