Gluten Free Victoria Sponge Cupcakes
Delicious Victoria sponge cupcakes filled with jam then topped with fresh cream and strawberries.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.
Servings: 12 Cupcakes
Calories: 424kcal
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 grams Gluten free Self Raising flour To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- 200 grams Caster Sugar
- 200 grams Butter or margarine Room temperature
- 3 Eggs Room temperature
- 1 teaspoon Baking Powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- 1 teaspoon Vanilla extract
- ¼ teaspoon Xanthan Gum
Filling and Cream Topping
- 6 tablespoons Strawberry Jam Or preferred jam
- 450 ml Double Cream
- 125 grams 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 paper 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 15-20 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
Variation
If you prefer your cupcakes to have a more traditional Victoria sponge cake look.
- 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.
How do I store the Victoria sponge cupcakes?
The mini victoria sponges can be stored in an airtight container in the fridge for you to enjoy for up to 4 days. I recommend you remove them from the fridge 30 minutes before eating to allow the cake and frosting to come to room temperature.
Are they suitable for freezing?
The cupcakes can be frozen in a freezer safe container for up to 3 months. Then add icing and filling once defrosted.
Nutrition
Serving: 1Serving | Calories: 424kcal | Carbohydrates: 42g | Protein: 2.3g | Fat: 27.1g | Saturated Fat: 17.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Cholesterol: 70mg | Sodium: 147mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 27g