VICTORIA SPONGE CUPCAKE

This is a mini version of Victoria Sponge Cake. I love this little cupcake it has a layer of jam inside, dusted with powdered sugar. It’s a light and fluffy, afternoon tea cake. Without heavy frosting and toppings, it’s a sweet you can indulge in the afternoon.

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VICTORIA SPONGE CUPCAKES

INGREDIENTS

1 1/2 sticks (12 tbsp softened butter)

1 cup sugar

3 large eggs

1 1/2 cup self rising flour

1 tbsp warm water

1 tsp vanila

1/4 cup raspberry jam 

Confectioner's sugar for dusting

1. Adjust oven rack to lower-middle position and heat oven to 400 degress. Grease and flour a 12-cup muffin tin
2. Beat butter and sugar till light and fluffy. Starting and ending with egg, 
3. alternate adding eggs and flour, beating until each is throughly incorporated. beat in water and vanilla until just incorporated
4. Spoon two heaping tablespoon of batter into each cup followed by 1 tsp of jam. Top with 1 heaping tbsp of batter, spreading to ensure jam is fully covered
5. Bake until golden brown about 15 minutes. remove from oven, let cupcakes stand a couple of minutes, turn into wire rack to cool. When ready to serve dust with powdered sugar.

Saya memang cukup meminati kek ini, rasanya inilah kek pertama yang saya pelajari di sekolah, tetapi kalau berhajat dan hendak membuatnya kadang-kadang rasa sayang pula sebab kalau tidak ada yang makan membazir pula. Oleh itu saya search net dan jumpa version kecil ini. Victoria Sponge Cake dalam versi cupcake. Comel dan mudah menyediakan.Cupcake ini diisi dengan jam ditengah-tengah persis versi asal yang melapiskan kek dengan jam. Boleh juga dihidangkan bersama dengan krim jika mahukan keaslian kek ini.

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