Last weekend I was lucky enough to get to bake for my friend’s Baby Shower! I was feeling a little nervous, especially as I was trying something new and something I had invented in my head a little. Despite this the cakes were a success and I was really happy with how they turned out! I was trying to recreate a Victoria Sponge in a cupcake- a springy vanilla sponge with a raspberry jam centre, topped with a vanilla buttercream. Perfect accompanied with a cup of tea!
Being able to bake something personal for a family member or friend is something I do really enjoy. It adds that little bit more satisfaction to what you are creating, knowing it is for someone you love. You want it to be the best it can be for them! It does feel like a lot of pressure sometimes, knowing so many people are going to be trying something you’ve made. However it is something to embrace and be proud of- even small slip ups can’t be seen sometimes as well!
When thinking what to do I thought what would work with an Afternoon Tea (which was the Baby Shower). All I kept thinking about was a Victoria Sponge. So that’s what I went for in cupcake form. The centre was filled with the raspberry jam which would traditionally run through the middle, and although there was no cream involved I ensured the sponge and butterdream was full of vanilla. The Buttercream is one that can be easily coloured as well, so if it is for something like a baby shower it can be easily coloured using food colouring gel.
These cupcakes are great if you’re new to baking and use a simple sponge recipe. There is a small technical part to do with the jam but it’s still really easy and looks impressive!
It’s really easy to find lovely things to dress up your cakes as well! T K Max is always a great place to find bits such as cake stands and decorations at a good price! The stand I used for the Baby Shower was a birthday present but it’s from Wilko and really worked with the theme! Amazon is also amazing for finding decorations.
Recipe inspired by Humming Bird Bakery.
- 120g Plain Flour
- 140g caster Sugar
- 1 1/2 Teaspoon of Baking Powder
- 40g Margarine
- 120ml Whole Milk
- 1 Egg
- 1/2 Teaspoon of Vanilla Extract
- Jar of Raspberry Jam
- 250g Icing Sugar
- 80g Margarine
- 2 Tablespoons of Whole Milk
- 3 Drop of Vanilla Extract
- Food Colouring of Choice
Makes 12 Cupcakes or 8 Large Cupcakes
- Pre heat the oven 170 degrees, place cupcake cases in a muffin tray if you want larger cakes or in a normal cupcakes tray
- In a large bowl put in the flour, margarine, sugar, baking powder and using an electric hand held whisk beat until the consistency is like sand.
- Pour in half the milk slowly and beat in the bowl.
- In a small ug whisk together the egg and vanilla extract along with the remaining milk. Pour it into the flour mix and beat until full incorperated. Then beat for another 2 mins but not for any longer than this.
- Spoon the mixture into the cake cases until about 2/3s full. Bake for 20-25 mins, you’ll know its done when you touch the cake it will spring back up. Leave to cool in the pan for a while then take them out onto a wire rack.
- Leave the cakes to fully cool before moving onto jam and icing. However, in the meantime you can make the icing and place it in the fridge- this will make the piping more prenounciated.
- To make the buttercream sieve in the icing sugar and then using an electric whisk combine with the margarine. Once full combine add the milk to loosen the buttercream. Add your food colouring and mix well. Place in the fridge until the cakes are fully cooled.
- Once the cakes have cooled, using a small sharp knife cut a circle in the centre which reach about 3/4 of the way down the cup cake. Take out the sponge you have cut and add a teaspoon of the jam into the hole. Cover the hole back up with the sponge circle you took out of it.
- Once you have filled all the cakes with jam pipe/ice the cupcakes with the buttercream.