Miniature Victoria Sponge Cupcakes

It was my flatmates birthday and I was lacking in decent cake tins for a Victoria sponge, so I decided to make these mini ones instead! They are super easy to make and really tasty! I decorated them with sugar flowers and they put a smile on my friends face for his birthday!

Please DM or tag me on insta if you give it a go!

Ingredients

Cake mix:

• 100g plain gluten free flour (I usually use Doves, but since lockdown it’s been whatever I can get my hands on)

• 140g caster sugar 

• 50g dairy free butter (I usually use Pure)

• 1/4 teaspoon xanthan gum 

• 1 heaped teaspoon of baking powder 

• 130ml dairy free milk 

• 1 egg 

• 1 teaspoon of vanilla extract

Buttercream icing: 

• 300g icing sugar 

• 150g dairy free butter 

• 2 teaspoons of vanilla extract

Filling:

• Strawberry jam (Bonne Maman is my conserve of choice!)

Method

• Preheat oven to 170 degrees 

• Add flour, baking powder, salt, sugar, and butter to a large mixing bowl - mix until light and fluffy 

• In a separate jug, whisk the vanilla, milk and egg 

• Slowly mix in the milk mixture into the batter Line your tray with the cupcake holders and fill with the mixture

• Bake for 20 minutes Whilst the cupcakes are baking, make your buttercream icing by mixing the icing sugar, butter and vanilla 

• Take the cupcakes out of the oven and wait for them to cool

• Once cooled, use a small, sharp knife to make a slit in the top of each cupcake and either: pipe in or use 1 small teaspoon to insert your jam 

• Either pipe, or spread your icing on top (depending on how much icing you’d like) and decorate with desired toppings