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Victoria Sponge Cupcake Recipe

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This recipe for Victoria Sponge Cupcake is from The Kessler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 sticks (12 tablespoons) softened butter
1 cup sugar

3 large eggs

1 1/2 cups self-rising flour

1 tablespoon warm water

1 teaspoon vanilla extract
1/4 cup raspberry jam (I like Smucker’s brand here because it is firm)

Confectioner's sugar for dusting
Directions:
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Grease and flour a 12-cup muffin tin.

2. Beat butter and sugar until light and fluffy. Starting and ending with an egg, alternate adding eggs and flour, beating until each is thoroughly incorporated. Beat in water and vanilla until just incorporated.

3. Spoon two heaping tablespoons of batter into each cup followed by 1 teaspoon of jam (do not stir jam to loosen). Top with 1 heaping tablespoon of batter, spreading to ensure jam is fully covered.

4. Bake until golden brown, about 15 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool. When ready to serve, dust with powdered sugar.

 

 

 

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