Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Chocolate Victoria Sponge Cupcakes
Ruth Clemens of The Pink Whisk has whipped up a light, fluffy mini Victoria sponge recipe, combining chocolate, strawberries and cream in a tasty but simple recipe.
Ruth Clemens of The Pink Whisk has whipped up a light, fluffy mini Victoria sponge recipe, combining chocolate, strawberries and cream in a tasty but simple recipe.
Prep time
45 minutes
Cooking time
22 minutes
Servings
12
Difficulty
Medium
Ingredients
Ingredients
225g Stork with Butter
225g caster sugar
4 eggs
175g self-raising flour
50g cocoa powder
200ml Elmlea double cream
2 tbsps icing sugar
1 tsp vanilla bean paste or the seeds scraped from ½ vanilla pod
200g strawberries, hulled and sliced
Icing sugar to dust
Instructions
how_make
Place the ingredients for the cupcakes in a large bowl and beat together well.
Line a cupcake pan with paper cases and divide the mixture between them.
Bake in the oven for 22-25 minutes until springy to the touch.
Allow to cool on a wire rack.
Take the cupcakes from their paper wrappers and cut in half.
Whip together the Elmlea, icing sugar and vanilla bean paste to soft peaks.
Sandwich together the cupcakes with the whipped cream and sliced strawberries.
