Vanilla Sponge Cupcakes
with Whipped Cream and Strawberry Jam
Light, fluffy cupcakes filled with sweet strawberry jam and whipped cream - a charming twist on the classic Victoria sponge cake which is a British classic.
Cals 354 · Prot 4 · Carbs 32 · Fat 23
Family Friendly
50 min
Light, fluffy cupcakes filled with sweet strawberry jam and whipped cream - a charming twist on the classic Victoria sponge cake which is a British classic.
Cals 354 · Prot 4 · Carbs 32 · Fat 23
Family Friendly
Ingredients
Butter
4*
200 Grams
Paper muffin cup
12 Piece
Caster sugar
150 Grams
Organic Eggs
5*
2 Piece
Vanilla essence
5 ML
Plain flour
10*11*
200 Grams
Baking powder
5 Grams
Whipping cream
4*
300 ML
Icing sugar
35 Grams
Strawberry jam
60 Grams
Allergens
*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1467 / 354 |
| Fats (g) | 23.2 |
| of which saturated (g) | 9 |
| Carbohydrates (g) | 32 |
| of which sugars (g) | 21.5 |
| Fibers (g) | 0.4 |
| Proteins (g) | 4 |
| Salt (g) | 0.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Mix wet ingredients
- Preheat the oven to 180°C, no fan.
- Ensure the butter is soft before you begin.
- Line a muffin tray with the cupcake liners.
- In a large bowl, using an electric beater, cream together the butter and sugar for 3-4 min until pale in colour with a fluffy texture.
- Add the eggs and vanilla essence and mix until combined.
Tip! To quickly soften butter, fill a tall glass with hot water. Empty the water, then place the glass upside down on a counter over the butter. Let it sit for a few minutes to soften.
2 Add dry ingredients
- Sift the flour, baking powder and a pinch of salt straight into the butter mixture.
- Beat again until combined into a batter.
- Scrape down the sides of the bowl in between mixing.
3 Bake
- Use a medium ice-cream scoop or tablespoon to measure approximately 2 Tbsp batter evenly into each cupcake liner.
- Place the tray on the middle rack of the oven and bake for 18-20 min until a skewer comes out clean.
- Remove from the oven and place the cupcakes on a cooling rack to cool to room temperature.
Tip! Notice that when you start smelling the baked cupcakes in the kitchen, they are close to done.
4 Whip cream
- Meanwhile, in a large, clean, dry bowl, whip the cream with 1 Tbsp icing sugar for 4-5 min until stiff peaks are formed, where the cream holds its shape.
- If the cupcakes are still cooling, cover the bowl of whipped cream with cling film and keep refrigerated until ready to serve.
Tip! The colder the cream, the better it will whip and hold its shape.
5 Slice cupcakes
- Once cool, remove the cupcakes from the liners.
- Slice each cupcake in half, horizontally so that it can be filled.
6 Serve
- To the bottom half of each cupcake add a spoonful of whipped cream and a spoonful of strawberry jam.
- Replace the top half of the cupcake.
- Use a small sieve to dust the top with icing sugar and serve.
Tip! Store the cupcakes in a sealed container in the fridge. Allow them to come to room temperature and soften before eating.
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