Victoria sponge cakes with berries

Prep: 15 mins
Cook: 15 mins
Victoria sponge cakes with berries
These are sublime treats any Mum would love.
 

For the cupcakes

100g butter

100g caster sugar

100g self-raising flour

2 eggs

1 pinch baking powder

For the buttercream

75g butter

150g icing sugar, sieved

1 dash milk

For the topping

50g strawberries, sliced

50g blueberries

50g raspberries

50g blackberries or cherries

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a cupcake tin with cupcake papers and set aside.

In a large bowl, mix the butter and sugar together until creamy and light.

Sift in the flour and baking powder, then add the eggs in one at a time.

Mix the ingredients together until they form a smooth batter but do not over mix.

Sprinkle some blueberries into the bottom of each cupcake paper, then spoon the batter up to halfway.

Bake for 10-15 minutes, until lightly brown and they spring back if you lightly press them with your finger.

Remove the cupcakes from the oven and leave to cool.

Mix together the butter, sugar and milk until smooth.

Spoon the buttercream into a piping bag or a sandwich bag and cut the tip off.

Pipe the icing on top of the cooled cupcakes and decorate with the berries.

Serves
Makes 12

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar

Recipe Type
Dessert, Cupcakes

Level of Difficulty
Easy

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