Butterfly Delight Victoria Cupcakes
Indulge in a delightful twist on the classic Victoria sponge with these Butterfly Delight Victoria Cupcakes. Each charming cupcake features a light and airy sponge base, lovingly baked to golden perfection. Filled with a luscious combination of raspberry jam and creamy buttercream, they boast a beautiful appearance, mimicking butterfly wings. Perfect for afternoon teas, birthday parties, or simply as a delightful treat, these cupcakes are sure to enchant anyone who takes a bite.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
unsalted butter
115 g (at room temperature)
caster sugar
115 g
eggs
2 (at room temperature)
self-raising flour
115 g
baking powder
1/2 teaspoon
vanilla extract
1 teaspoon
icing sugar
2 tablespoons (for dusting (optional))
margarine
50 g
icing sugar
100 g
vanilla extract
1 teaspoon
raspberry jam
3 tablespoons
Instructions
1
Prepare your baking tools: Gather 1 bowl, 1 wooden spoon or electric mixer, 1 sieve, a 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
2
Preheat your oven to 180°C (350°F) or Gas Mark 4.
3
In a large mixing bowl, cream the softened unsalted butter and caster sugar together until the mixture is pale and fluffy.
4
Add the eggs one at a time, mixing well after each addition until fully incorporated.
5
Sift the self-raising flour and baking powder into the mixture, gently folding it in until just combined.
6
Stir in the vanilla extract, ensuring it’s evenly distributed throughout the batter.
7
Spoon the mixture into the prepared cupcake cases, filling each about two-thirds full to allow space for rising. Bake in the preheated oven for approximately 17 minutes, or until the cupcakes are golden and a skewer inserted into the center comes out clean.
8
Once baked, transfer the cupcakes to a wire rack and allow them to cool completely.
9
For the buttercream, in a clean mixing bowl, cream together the margarine and icing sugar, sifting the sugar gradually to avoid lumps. Continue mixing until smooth and fluffy.
10
Add the vanilla extract to the buttercream, mixing well to incorporate.
11
When the cupcakes are completely cool, use a sharp knife to carefully slice the tops off each cake, creating a lid. Cut each lid in half to form butterfly wings.
12
Spoon a dollop of raspberry jam into the center of each cupcake, followed by a generous swirl of buttercream.
13
Place the two halves of each lid at an angle over the fillings to resemble butterfly wings.
14
Dust with icing sugar if desired for a finishing touch. Serve and enjoy your delicious Butterfly Delight Victoria Cupcakes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Butterfly Delight Victoria Cupcakes?
They are a delightful twist on the classic Victoria sponge, featuring a light base filled with raspberry jam and buttercream, topped with sponge wings.
What temperature should the oven be set to?
The oven should be preheated to 180°C (350°F) or Gas Mark 4.
How long do these cupcakes need to bake?
The cupcakes should bake for approximately 17 minutes until golden.
How many ingredients are required for this recipe?
There are 11 ingredients in total for the sponge, filling, and decoration.
What is the first step in the mixing process?
The first step is to cream the softened unsalted butter and caster sugar together until pale and fluffy.
How should the eggs be incorporated?
Add the eggs one at a time, mixing well after each addition until fully incorporated.
What type of flour is used in this recipe?
The recipe calls for self-raising flour.
How do I incorporate the flour and baking powder?
Sift the flour and baking powder into the mixture and gently fold it in until just combined.
When should I add the vanilla extract to the batter?
Stir in the vanilla extract after folding in the flour to ensure even distribution.
How much should I fill the cupcake cases?
Fill each case about two-thirds full to allow space for the cupcakes to rise.
How can I tell if the cupcakes are finished baking?
The cupcakes are done when they are golden and a skewer inserted into the center comes out clean.
What should I do once the cupcakes are baked?
Transfer them to a wire rack and allow them to cool completely before decorating.
How do I make the buttercream?
Cream together margarine and icing sugar, sifting the sugar to avoid lumps, then mix in vanilla extract.
What is the fat source for the buttercream in this recipe?
The buttercream uses 50g of margarine.
How do I create the butterfly wings?
Slice the tops off the cooled cupcakes to create a lid, then cut each lid in half.
What order do I add the fillings?
Spoon a dollop of raspberry jam into the center first, followed by a swirl of buttercream.
How are the wings positioned on the cupcake?
Place the two lid halves at an angle over the fillings to resemble wings.
Is there a final decorative touch suggested?
Yes, you can dust the finished cupcakes with icing sugar if desired.
What type of jam is used?
The recipe specifies raspberry jam.
How much jam is needed?
You will need 3 tablespoons of raspberry jam.
What tools are needed for baking the cupcakes?
A bowl, wooden spoon or mixer, sieve, 12-hole cupcake tin, skewer, spoon, and wire rack.
Why is sifting the icing sugar important?
Sifting helps avoid lumps in the buttercream to ensure a smooth and fluffy texture.
What is the total amount of icing sugar used?
The recipe uses 100g for the buttercream plus 2 tablespoons for optional dusting.
Can I use an electric mixer?
Yes, you can use either a wooden spoon or an electric mixer for the creaming process.
How many cupcakes does a standard batch make?
The recipe is designed for a 12-hole cupcake tin.
Should the butter and eggs be cold?
No, the butter and eggs should be at room temperature for better mixing.
How much vanilla extract is used in total?
The recipe uses 2 teaspoons of vanilla extract: 1 for the batter and 1 for the buttercream.
What makes these cupcakes a 'Victoria' style?
They use the classic combination of sponge, jam, and cream/buttercream typical of a Victoria sponge cake.
Are these suitable for parties?
Yes, they are perfect for afternoon teas, birthday parties, or as a special treat.
Can the tops be cut while the cakes are warm?
No, you should wait until the cupcakes are completely cool before slicing the tops.