Victoria Sponge Cupcakes

by Barry Lewis

Ingredients Method

Ingredients

500g (1lb) jam, 160g (5.25oz) soft butter, plus extra for greasing, 160g (5.25oz) caster sugar, 3 eggs, 160g (5.25oz) self-raising flour, 2 tbsp semi-skimmed milk, 275ml (9fl oz) double cream, 2 tbsp icing sugar, plus extra for dusting, strawberries for decoration,

 

 

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In this video recipe Barry and his Daughter Phoebe show you how to make some delicious victoria sponge cupcakes with individual portions of cream and strawberry jam – gorgeous

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