Victoria Sponge Butterfly Cupcakes Food

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

VICTORIA SPONGE CUPCAKES

Steps:

• Turn the oven on to 180 (fan oven) gas mark 4
• Cream the butter and caster sugar together.
• Whisk the flour in to the butter and caster sugar slowly.
• Beat the two eggs before adding to the mixture. Then add vanilla extract!
• Now line a baking tray with cupcake cases. (The reason I used a baking tray is, this recipe should make quite a lot of cakes therefore I decided to use a baking tray as to a cupcake tray.)
• Place the baking tray into the oven for 15-18 minutes. Whilst the cakes are in the oven, start whipping the cream.
• Leave cakes to cool.
• Cut halfway through the side and add the jam and cream!
• Enjoy!!!!

BUTTERFLY CUPCAKES (TRADITIONAL BRITISH BUTTERFLY CAKES)

Steps:

• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
• Add about one third of the beaten eggs, and mix well at medium speed.
• Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
• Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
• Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
• Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
• Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.

VICTORIA SPONGE BUTTERFLY CUPCAKES

Steps:

• You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
• For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.
• Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
• Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
• For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
• Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.

VICTORIA SPONGE

Steps:

• you will need: 2x19cm (71/2 in) diameter, 4cm (11/2in) deep sandwich cake tins, greased and bases lined with baking parchment.
• Preheat the oven to 180C, 160C fan, 350F, gas mark 4.
• Prepare the cake tins, weigh ingredients and sift the flour 3 times to give it a good airing.
• Make sure the butter and eggs are at room temperature.
• In a bowl, cream the butter and sugar with a hand held electric whisk until pale and light- about 10 minutes.
• Mix the eggs and vanilla with a fork.
• Gradually whisk the eggs into the creamed mixture- in about 5 parts.
• Beat each addition of egg in well before adding the next.
• Add a little of the sifted flour with the last addition of egg if the mixture looks like it is separating.
• When all the egg has been beaten in, lightly fold in half the flour using a metal tablespoon.
• Then fold in the remaining flour until combined.
• Divide the mixture between the cake tins and spread level.
• bake in the centre of the oven for 20-25 minutes.
• Touch the centre of each cake with your fingertips if they fell springy and no imprint remains, they are done.
• Remove from the oven and leave to cool in the tins for 2 minutes, then turn out on to a cooling rack.
• Sandwich the layers together with jam or curd and dust with icing sugar.

CLASSIC VICTORIA SANDWICH RECIPE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
• In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
• Bake for about 20 mins until golden and the cake springs back when pressed.
• Turn onto a cooling rack and leave to cool completely.
• To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
• Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
• Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

BUTTERFLY CUPCAKES

Steps:

• Cream butter and sugar together in a bowl until light and fluffy.
• Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.
• Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown.
• Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.
• Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.
• and EAT! :D.

BUTTERFLY CUPCAKES

Steps:

• Prepare the cake mix according to manufacturers instructions. Pour into muffin pans lined with paper "baking cups" to prevent sticking to the pan while baking.
• Bake according to the manufacturers instructions and allow to fully cool. You should yield 12 - 24 cupcakes depending on the brand.
• Once totally cooled, cut the top off of the cupcake right above the part where the cupcake "mushrooms" -- Not Below!
• Place the tops to the side as they will be used later to top the cupcake (they are not "scraps" -- so do not eat!).
• Using a small pairing knife, cut a small circle on the top of the cupcake. Use a spoon to scoop cake from out of the hole (about a tablespoons worth).
• Fill the hole with pie filling (if the hole is about a tablespoon, then use 2 tablespoons of filling). Spread the excess filling over the top of the cupcake.
• Take one of the cupcake tops that was cut off earlier and cut it in half down the middle to create 2 half circles. Place the half circles with the rounded side facing "in" and the smooth baked side facing "up" back on top of the filled cupcakes. This will form a "Butterfly" shape on top of your cakes.
• Dust with powdered sugar.

MINI VICTORIA SPONGE CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases - this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.
• Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.
• Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.