Best Victoria Sponge Butterfly Cupcakes Recipes

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

VICTORIA SPONGE CUPCAKES

Steps:

• Preheat the oven to 180ºC/160ºC Fan/Gas 4/350ºF Line a muffin tin with 10 large cupcake cases.
• In a mixing bowl, using a handheld electric whisk cream the butter and caster sugar together until it is pale, light and fluffy (3-4 minutes).
• Add the eggs to the mixture one at a time. Beat until the eggs are fully incorporated (1-2 minutes). Add the vanilla extract and beat to combine.
• Sieve the self-raising flour and baking powder into the mixture. Use a wooden spoon or spatula to fold the dry ingredients into the wet ingredients. Mix until you can no longer see white streaks of flour.
• Add 2 heaped teaspoonfuls of the mixture to each cupcake case. Bake in the centre of the preheated oven for 18 minutes or until the cupcakes are light golden brown and spring back when touched with your finger. Remove the cupcakes from the oven, leave them to cool for a couple of minutes then transfer them to a wire rack so they can cool completely.
• When the cupcakes are cool, core the centres with the circular end of a piping nozzle (or use a small sharp knife). Add a generous teaspoonful of jam to each hole.
• Pour the double cream, vanilla and icing sugar into a large bowl. Use a handheld electric whisk to beat the cream until it's softly whipped. It should be holding its shape but take care not to overwhip it.
• Transfer the softly whipped sweetened cream into a piping bag fitted with a large open round nozzle. Pipe the cream on top of each cupcake. Sprinkle over a little freeze-dried strawberry powder and add a strawberry to each cupcake if you wish.

BUTTERFLY CUPCAKES (TRADITIONAL BRITISH BUTTERFLY CAKES)

Steps:

• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
• Add about one third of the beaten eggs, and mix well at medium speed.
• Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
• Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
• Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
• Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
• Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.

VICTORIA SPONGE CAKE

Steps:

• Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder and salt.
• In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
• Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
• Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.

VICTORIA SPONGE CUPCAKES

Steps:

• Turn the oven on to 180 (fan oven) gas mark 4
• Cream the butter and caster sugar together.
• Whisk the flour in to the butter and caster sugar slowly.
• Beat the two eggs before adding to the mixture. Then add vanilla extract!
• Now line a baking tray with cupcake cases. (The reason I used a baking tray is, this recipe should make quite a lot of cakes therefore I decided to use a baking tray as to a cupcake tray.)
• Place the baking tray into the oven for 15-18 minutes. Whilst the cakes are in the oven, start whipping the cream.
• Leave cakes to cool.
• Cut halfway through the side and add the jam and cream!
• Enjoy!!!!

VICTORIA SPONGE BUTTERFLY CUPCAKES

Steps:

• You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
• For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.
• Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
• Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
• For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
• Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.