This is how it's made Chocolate Victoria Sponge Cupcakes

  1. Place the ingredients for the cupcakes in a large bowl and beat together well.
  2. Line a cupcake pan with paper cases and divide the mixture between them.
  3. Bake in the oven for 22-25 minutes until springy to the touch.
  4. Allow to cool on a wire rack.
  5. Take the cupcakes from their paper wrappers and cut in half.
  6. Whip together the Elmlea, icing sugar and vanilla bean paste to soft peaks.
  7. Sandwich together the cupcakes with the whipped cream and sliced strawberries.
  8. Dust lightly with icing sugar and serve.
  • Temperature: 180C /160C Fan/ Gas mark 4 oC
  • Baking time:
  • Serves: 12