Lovely light mini vanilla sponges, vanilla buttercream, jam, and even more delicious making the perfect mini Victoria sponge cakes!
Mini Victoria sponge cakes
So I bought a 12-hole mini sandwich tin a few months ago, shoved it to the back of my baking cupboard, and then completely forgot about it. When I was attempting to find a different tin (which I still can’t find) I rediscovered this beauty and knew I had to use it! I was going to bake something for a little surprise Afternoon Tea for a friend, and thought this would be the perfect thing! They are basically glorified cupcakes, but they just look so good!
You can of course just bake the cakes into cupcake cases, peel of the cases, and then follow the method etc. however, (As you can see in some of my pictures where I have demonstrated this) they just don’t look nearly as neat! I underestimated how good the tin would be, and I genuinely can’t wait to use it again!
Recipe
I used a regular easy vanilla cupcakes recipe, but increased the quantities ever so slightly to make sure the cupcake mixture was enough to rise a tad more than my usual cupcake mixture does. Simple swapping the eggs from medium to large, and increase everything else by 25g (to compensate for the egg increase) makes such a difference!
I will be adventuring into different flavours with this tin now I have rediscovered it.. so don’t worry about that! However, for now these are DELICIOUS. In my mind, they need slightly less time in the oven then some cupcake cases can as they’re in a metal case essentially.
Decoration
For decorating, I simply snipped off the end of a large disposable piping bag and then piped on little circles of buttercream. I then drizzled almost the jam so that you can see a little bit on the cakes, but you can easily just spoon a little on!
The decoration of the white chocolate is completely optional, and I realise its quite a way from the more ‘traditional’ attempts at a Victoria, but I wanted to decorate these as plain cupcakes often look a little boring to me! Sprinkling over some freeze dried berries is just pretty, and adds an extra little fruity taste. Everything is completely optional, but to be honest… I love them how they are in the pictures. SO cute and so so tasty! I hope you love these as much as I do! Enjoy! x
Mini Victoria Sponge Cakes!
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Ingredients
Mini Cakes
- 175 g unsalted butter
- 175 g caster sugar
- 3 large eggs
- 175 g self raising flour
- 1 tsp vanilla extract
Buttercream Frosting
- 125 g unsalted butter (room temp)
- 250 g icing sugar
- 1/2 tsp vanilla extract
Decoration
- Raspberry/strawberry jam
- Freeze dried raspberries/strawberries
- 50 g white chocolate (melted)
Instructions
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Preheat your oven to 170C/160CFan and grease and flour, or cut mini circles and line the bottoms of your cups in your 12-hole mini sandwich tin!
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Cream together the butter and caster sugar with an electric beater until smooth – add in the beaten eggs, flour, and vanilla and beat again for about about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overheat it!
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Spoon into your tin evenly per cup and bake in the oven for 16-18 minutes or until cooked through! Leave to cool on a wire rack.
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Once the cakes are cool, make the frosting – beat the softened butter until smooth – this can take a couple of minutes. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated each time until moving on!
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I use my KitchenAid for frostings as the machine can make it so much lighter and fluffier!
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Once all of the sugar is in the frosting mix, keep on beating the frosting but add the vanilla, and then add 1 tbsp of boiling water at a time till you reach your desired consistency! I usually use about 3 spoonfuls!
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Cut each cake in half carefully – using a piping bag, pipe on some buttercream for each cake. Spoon on some raspberry or strawberry jam, and then add the other half of each mini cake on top!
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Decorate your cupcakes how you like – I melted over some white chocolate, and then sprinkled on some freeze dried raspberries/strawberries! – and ENJOY!
Notes
- I use this 12-hole mini sandwich tin tin for this recipe!
- I buy my freeze dried raspberries from here – but they are usually available in Lakeland stores, online, or even some Sainsburys and Waitrose!
- You don’t have to use jam at all, or you can swap up the flavours! My favourite jams for these particular cakes are strawberry or raspberry!
- These mini cakes will last in an airtight container for 2-3 days!
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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