William Drabble reimagines victoria sponge in cupcake form, complete with a decoration of fresh berries.
Ingredients
Cupcakes
Ingredients
Cupcakes
- 100g of butter
- 100g of caster sugar
- 100g of self-raising flour
- 2 eggs
- 1 pinch of baking powder
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Buttercream
Buttercream
- 75g of butter, softened
- 150g of icing sugar, sieved
- 1 dash of milk
Topping
- 50g of strawberries, sliced
- 50g of blueberries
- 50g of raspberries
- 50g of blackberries
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Method
1
Preheat the oven to 170°C/gas mark 3. Line a cupcake tin with cupcake papers and set aside
2
In a large bowl, mix the butter and sugar together until light and creamy
- 100g of butter
- 100g of caster sugar
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3
Sift in the flour and baking powder, then add the eggs one at a time. Mix the ingredients together until they form a smooth batter - take care not to overmix
3
Sift in the flour and baking powder, then add the eggs one at a time. Mix the ingredients together until they form a smooth batter - take care not to overmix
- 100g of self-raising flour
- 2 eggs
- 1 pinch of baking powder
4
Sprinkle some blueberries into the bottom of each cupcake paper, then spoon the batter up to halfway
- 25g of blueberries
5
Bake the cupcakes at 170°C for 10-15 minutes, until lightly brown and they spring back if you lightly press them with your finger
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6
Remove the cupcakes from the oven and leave to cool
7
Meanwhile, prepare the buttercream. Mix together the butter, sugar and milk until smooth
Remove the cupcakes from the oven and leave to cool
7
Meanwhile, prepare the buttercream. Mix together the butter, sugar and milk until smooth
- 75g of butter, softened
- 150g of icing sugar, sieved
- 1 dash of milk
8
Spoon the buttercream into a piping bag. Pipe the icing on top of the cold cupcakes and decorate with the fruit
- 50g of raspberries
- 50g of strawberries, sliced
- 50g of blackberries
- 25g of blueberries
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