Victoria Sponge Cupcakes

• 4 ounces, weight Unsalted Butter, Softened
• 4 ounces, weight Granulated Sugar
• 2 whole Large Eggs
• 1/2 teaspoons Vanilla Extract
• 4 ounces, weight Self Raising Flour Or All Purpose Flour
• 1-1/2 teaspoon Baking Powder (if Using All-purpose Flour)
• 12 teaspoons Strawberry Jam
• 10 tablespoons, 7 pinches Heavy Cream
• 1 Tablespoon Icing Sugar

1. 1. Preheat the oven to 180u0b0C/350u0b0F. Line a cupcake tin with liners.
2. 2. In a large bowl, cream together the butter and sugar until light and fluffy. In a small bowl, whisk the eggs and gradually add them along with the vanilla extract to the butter and sugar, whisking all the time.
3. 3. Sift the flour and fold it into the mixture with a metal spoon. Try not to overwork the mixture, otherwise your cakes will be heavy.
4. 4. Fill your cupcake liners about 2/3 full and bake for 20 minutes until golden brown. Transfer to a wire rack to cool.
5. 5. When cool, slice a little circle out the top of your cakes. Fill the middle with a teaspoon of jam and a teaspoon of whipped double cream. Replace the lid and dust with icing sugar.

butter, sugar, eggs, vanilla, flour, baking powder, strawberry, icing sugar

Taken from tastykitchen.com/recipes/desserts/victoria-sponge-cupcakes/ (may not work)