Victory Sponge Cake Cupcakes
Sponge Cake Cupcakes topped with freshly whipped cream and strawberries.
INGREDIENTS
For the sponge
175 grams unsalted butter, at room temperature, plus extra for greasing
175 grams caster sugar
3 large free-range eggs, beaten
1 teaspoon vanilla extract
175 grams self-raising flour
12 large strawberries (washed and sliced into 4 length ways + extra to put on top
Icing sugar, for dusting
Frosting
300 milliliters double cream
1 teaspoon vanilla extract
INSTRUCTIONS
For the sponge, preheat the oven to 160C 320F
Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge.
Cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.
Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
Slice the strawberries into four (length ways). Line the inside of the papers with strawberries and scoop the batter into a cupcake tray lined with cupcake papers filling them up about half way.
Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch. Once they're baked transfer them to a cooling wrack to cool down completely before you frost them.
Use an open star tip to frost the cupcakes in a swirl. Top with strawberries sliced in half and dust with icing sugar.
STORAGE: serve fresh. Can make the morning on the day you serve them.
CAKE: Recipe can be used for two 8' cake tins following the same method
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter
Source: tastemade.com