Mary Berry Victoria Sponge Cupcakes are delicious mini versions of the classic British cake, featuring light and fluffy vanilla sponge cakes filled with jam and whipped cream. They are perfect for afternoon tea, birthday parties, or any occasion that calls for a sweet treat. This recipe makes 12 cupcakes and can be prepared in about 45 minutes.
In this article, I will show you how to make Mary Berry Victoria Sponge Cupcakes step by step, with tips and tricks along the way.
What is Mary Berry Victoria Sponge Cupcakes?
Mary Berry Victoria Sponge Cupcakes is a smaller and easier version of the Victoria Sponge Cake, made in a muffin tin. They have the same ingredients and flavors, but they are more convenient and portable. They are also more fun to decorate and serve.
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Why You’ll Love This Recipe
There are many reasons to love this recipe, such as:
- Simple Ingredients: Utilizes basic baking ingredients readily available in most kitchens.
- Elegant Presentation: Perfect for any occasion, these cupcakes add a touch of sophistication to your table.
- Versatile: Easily customizable with your favorite jams or fillings to suit any taste.
- Crowd-Pleaser: Loved by all ages, these cupcakes are sure to be a hit at any gathering.
Ingredients Needed to Make Mary Berry Victoria Sponge Cupcakes
To make Mary Berry Victoria Sponge Cupcakes, you will need the following ingredients:
- 175 g (6 oz) of self-raising flour
- 175 g (6 oz) of caster sugar
- 175 g (6 oz) of softened butter
- 3 large eggs
- 1.5 tsp of baking powder
- 1 tsp of vanilla extract
- 4 tbsp of raspberry jam
- 150 ml (5 fl oz) of double cream
- Icing sugar, for dusting
Instructions to Make Mary Berry Victoria Sponge Cupcakes Recipe
Follow these steps to make this recipe:
Step 1: Preheat the oven and prepare the muffin tin
- Preheat the oven to 180°C (160°C fan, gas mark 4).
- Line a 12-hole muffin tin with paper cases.
Step 2: Make the cake batter
- In a large bowl, beat the flour, sugar, butter, eggs, baking powder, and vanilla extract with an electric mixer until smooth and well combined. This should take about 2 minutes.
- Alternatively, you can use a food processor to blend the ingredients until smooth.
Step 3: Fill the paper cases and bake the cupcakes
- Divide the batter evenly among the paper cases, filling them about two-thirds full.
- Bake the cupcakes for 18 to 20 minutes, or until golden and springy to the touch.
- Transfer the cupcakes to a wire rack and let them cool completely.
Step 4: Cut out the tops and fill the cupcakes with jam and cream
- Using a small sharp knife, cut out a small circle from the top of each cupcake, about 2 cm (3/4 inch) in diameter and 1 cm (1/2 inch) deep. Keep the cut-out pieces for later.
- Spoon about a teaspoon of jam into each hole, spreading it slightly.
- Whip the cream with an electric mixer until soft peaks form.
- Spoon or pipe the cream over the jam, filling the holes and creating a small dome on top.
- Place the cut-out pieces back on top of the cream, pressing them lightly.
Step 5: Dust with icing sugar and serve
- Dust the cupcakes with icing sugar, using a fine sieve or a shaker.
- Enjoy your Mary Berry Victoria Sponge Cupcakes, or store them in an airtight container in the refrigerator for up to 3 days.
What Do I Serve With Mary Berry Victoria Sponge Cupcakes?
Mary Berry Victoria Sponge Cupcakes are delicious on their own, but you can also serve them with:
- Classic Pairings: Best enjoyed with a pot of freshly brewed tea or a cup of coffee.
- Fresh Fruit: Accompany with a side of fresh berries for a refreshing contrast.
- Light Dessert Wine: For an adult twist, serve with a sweet dessert wine that complements the sweetness of the cupcakes.
- Cream or Ice Cream: For an indulgent treat, a dollop of cream or a scoop of vanilla ice cream pairs beautifully.
Pro Tips to Make Perfect Mary Berry Victoria Sponge Cupcakes
Here are some pro tips to make perfect Mary Berry Victoria Sponge Cupcakes:
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to achieve a smooth, well-emulsified batter.
- Do Not Overmix: After adding the flour, fold it in gently to keep the air in the batter, ensuring a light and fluffy texture.
- Even Filling: Use an ice cream scoop or a spoon to fill the cupcake cases evenly, ensuring uniform baking and presentation.
- Test for Doneness: Insert a skewer into the center of a cupcake to check if they’re done. It should come out clean or with a few moist crumbs.
- Cool Completely: Before filling with jam and cream, allow the cupcakes to cool completely to prevent the cream from melting.
- Quality Ingredients: Use the best quality butter, fresh eggs, and vanilla extract you can find for the best flavor.
- Sift the Flour: Sifting the flour not only removes lumps but also aerates it, contributing to the light texture of the cupcakes.
Variations of Mary Berry Victoria Sponge Cupcakes
You can vary this recipe by:
- Lemon Curd and Cream: Substitute strawberry jam with lemon curd for a zesty twist and pair with whipped cream.
- Chocolate Ganache: Fill the cupcakes with chocolate ganache instead of jam for chocolate lovers.
- Raspberry and White Chocolate: Use raspberry jam and top the cupcakes with a white chocolate buttercream for a fruity and creamy combination.
- Coffee Infused: Add a teaspoon of instant coffee dissolved in hot water to the batter for a subtle coffee flavor, and fill with coffee-flavored whipped cream.
- Salted Caramel: Fill the cupcakes with salted caramel instead of jam and top with a light caramel buttercream for a decadent treat.
How do I Store Mary Berry Victoria Sponge Cupcakes Leftovers?
To store the leftovers of this recipe, you can:
- Room Temperature:
- Store unfilled cupcakes in an airtight container for up to 2 days.
- Avoid storing filled cupcakes at room temperature due to the fresh cream.
- Place filled cupcakes in an airtight container.
- Store in the refrigerator for up to 3 days.
- Note: The sponge may dry out slightly when refrigerated.
- Freeze unfilled cupcakes for up to 3 months, wrapped individually in cling film.
- Thaw at room temperature before filling and serving.
How do I Reheat Mary Berry Victoria Sponge Cupcakes Leftovers?
To reheat the leftovers of this recipe, you can:
- Generally Not Recommended: Reheating cupcakes, especially those filled with jam and whipped cream, is not recommended as it can affect their texture and freshness.
- If Necessary for Unfilled Cupcakes:
- Thaw frozen cupcakes at room temperature if they have been frozen.
- Briefly warm unfilled cupcakes in a preheated oven at 160°C (320°F) for 5-7 minutes to refresh them. Be cautious as overheating can dry them out.
Can I Make These Cupcakes in Advance?
Yes, you can prepare these cupcakes in advance. Bake the cupcakes and allow them to cool completely. You can store the unfilled cupcakes in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. Fill with jam and whipped cream on the day of serving to maintain the best texture and freshness.
Nutrition value per cupcake (without frosting):
- 356 calories
- 18.8 g fat
- 10.6 g saturated fat
- 0.9 g fiber
- 41.8 g carbohydrates
- 23.4 g sugar
- 4.7 g protein,
- 0.3 g salt
I hope you enjoyed this article and learned how to make Mary Berry Victoria Sponge Cupcakes. This recipe is easy, quick, and delicious, and it will surely impress your guests and family. Try it today and let me know how it turns out. Thank you for reading and happy baking!