Gluten free Victoria Sponge cupcakes. Easy gluten free Victoria sponge cupcakes recipe. If you love a traditional Victoria sponge cake you will also love these beautiful cupcakes.Being in cupcake form I feel it brings a modern twist to the delicious classic cake and the best part is they are gluten free and no one can tell the difference.
As a family, we love a traditional Victoria sponge cake but also love making and eating cupcakes. I have been making my gluten free Victoria sponge cake for a long time and it is always a family favorite. Then I decided to make it into cupcakes. Making this perfect for birthday parties, afternoon tea's or giving as a homemade food gift.
What's the difference between a Victoria sponge cake and cupcakes?
The main difference between the Victoria sponge cake and the cupcakes other than the finished look is that the recipe is slightly different as the cupcakes don't require as much of the sponge mixture. I used the same ingredients but the measurements are slightly altered to allow for these changes. Baking time in the oven will be less than the required time needed for a Victoria sponge cake. If you prefer the traditional Victoria sponge cake I also have a gluten free Victoria sponge cake recipe you might also like.
How long to bake Victoria sponge cupcakes?
Preheat your oven to 170oC/325f/GasMark 3. These gluten free Victoria sponge cupcakes take approximately 20-25 minutes to bake. Always check by using a wooden skewer in the middle of one of the cupcakes. If it comes out clean they are ready to come out of the oven. If the skewer comes out with some moist sponge mixture pop them back in the oven as they will require a little longer.
What kind of filling to use for Victoria sponge?
There are various popular fillings for a Victoria sponge. I have to say that for me fresh whipped cream and strawberry jam filling makes for the best Victoria sponge cake filling. In this recipe, I have used fresh whipped cream and strawberry jam. As we are always eating this cake on the same day that it has been freshly made. If you prefer a buttercream filling or topping or raspberry jam this will also work really well and be just as delicious. If you are making it in advance you might like to check out my Gluten free vanilla cupcake recipe as it is topped with a beautiful smooth buttercream.
Ingredients & equipment needed for gluten free Victoria sponge cupcakes recipe
Equiptment
- 12 cupcake cases ( I like to use large cupcake case similar to the size of muffin cases)
- 12 cup muffin baking tin
- Icing Piping nozzle
- Piping bag
- Electric whisk ( Don't worry if you don't have this available you can whisk by hand but will take a little longer and require a bit of effort)
Ingredients
- Gluten free self raising flour
- Caster Sugar
- Butter or Margarine (Use dairy free spread if required)
- 3 Eggs
- 1 tsp Baking powder
- Vanilla essence
- tsp Xanthan Gum
- Strawberry Jam
- Double Cream
- Icing Sugar (sieved)
- Fresh Strawberries
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Gluten Free Victoria Sponge Cupcakes
Equipment
- 12 cupcake cases ( I like to use large cupcake case similar to the size of muffin cases)
- Icing Piping nozzle and Piping bag
- Electric whisk ( Don't worry if you don't have this available you can whisk by hand but will take a little longer and require a bit of effort)
- 12 hole muffin baking tin
Ingredients
CUPCAKES
- 200 g Gluten free Self Raising flour
- 200 g Caster Sugar
- 200 g Butter or margarine
- 3 Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla essence/extract
- ¼ teaspoon Xanthan Gum
Filling and Cream Topping
- 6 tablespoon Strawberry Jam Or preferred jam
- 450 ml Double Cream
- 125 g Icing sugar sieved
- 12 Fresh Strawberries
Instructions
Cupcakes
- Preheat the oven to 170°C/225°F/Gas Mark 3. Prepare 12 hole muffin tray with muffin cases.
- In a large bowl beat sugar and butter/marg together until smooth and fluffy.
- Add in all the remaining sponge ingredients until fully combined.
- Divide between the 12 muffin cases filling to around halfway. Depending on the size of your muffin cases you might have a little leftover mixture you can use for more cupcakes cakes
- Place in the oven and bake for approximately 20-25 minutes. insert a skewer into one cake after this time if it comes out clean it's ready if not leave it in slightly longer. (Times may vary slightly depending on the oven). Transfer to a cooling rack and leave to cool.
Fresh Cream Topping
- Whisk the double cream and icing sugar (sieved) together adding a few tablespoons of icing sugar at a time until combined. Whisk well until cream is thick and smooth.
Filling
- Once the cakes are cool. Make a hole in the middle of your cupcakes I press the wide end of a piping nozzle into the cupcake for a clean round hole.
- Fill in the holes on the cupcakes with the strawberry Jam (or your preferred jam filling).
- Place cream into a piping bag with your desired piping nozzle (I used a large star nozzle) Pipe cream filling and swirl on top of your cupcakes covering the Jam hole previously made.
- Slice strawberries in half and place them on top of your cream topping for decoration.
- Enjoy.
Notes
- Cut Cupcakes in half
- spread jam on the bottom layer
- layer fresh cream on top of the jam
- Place the top of the cupcake on top of cream and jam filling
- Dust with Icing sugar for a Mini Victoria sponge cake look.
NOTE: Always check that all your ingredients are gluten free.
STORAGE INSTRUCTIONS: This can be stored in an airtight container in the fridge for you to enjoy for up to 4-5 days. I recommend you remove it from the fridge a half hour before eating to allow the cake and frosting to come to room temperature.
HOW TO FREEZE: The sponge can be frozen in a freezer safe container for up to 3 months. Then add icing and filling once defrosted.
Gluten free flour: Any gluten free self raising flour will work well with this recipe. I used Doves freee from as this is my preferred flour.
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