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.
Cooking time22 minutes
Prep time45 minutes
Servings12 portions
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
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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.
- Dust lightly with icing sugar and serve.
