Sister's Scrumptious Victoria Sponge Cupcakes

Decorate these easy Vanilla Cupcakes with buttercream icing and raspberry or strawberry sauce. They are easy to make and divine to eat, great with afternoon tea.

Prep time: 40 minutes

Cook time: 20 minutes @180º Fan - 200ºC - 400F - Gas Mark 6

Medium Recipe

Makes 12

Ingredients:

120g caster sugar;

120g sieved self-raising flour;

1tsp sieved baking powder

1tbsp vanilla extract;

1 egg;

120g softened unsalted butter;

3+tbsp milk

For the Butter Icing:

200g sieved icing sugar;

2tsp vanilla extract;

1tbsp milk;

100g softened unsalted butter

Raspberry/Strawberry Sauce

Recipe:

1. Heat the oven to 180º Fan - 200ºC - 400F - Gas Mark 6 and line a cupcake tray with 12 cases.

2. Mix together 120g caster sugar; 120g sieved self-raising flour; 1tsp sieved baking powder. Then blend in 1tbsp vanilla extract; 1 egg; 120g softened unsalted butter; and 3 or more tbsp of milk until the mixture is dropping consistently.

3. Pour the mixture evenly between the 12 cupcake cases and place in the oven at 180º Fan - 200ºC - 400F - Gas Mark 6 for 20 minutes or until a skewer comes out clean.

4. Leave on the side to cool.

For the Butter Icing:

1. Cream together 200g sieved icing sugar; 2tsp vanilla extract; 1tbsp milk; 100g softened unsalted butter until smooth and thick.

2. With each cupcake, cup a whole about 1.5cm deep and squirt raspberry/strawberry sauce into each cupcake.

3. Then using a piping bag, pipe the icing onto the cupcakes in an even pattern.