Victoria Sponge Cupcakes

by Barry Lewis


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,



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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