Victoria Sponge Butterfly Cupcakes Recette

Transform classic Victoria sponge cake into enchanting butterfly cupcakes! These delightful treats feature fluffy sponge layers, luscious jam filling, and creamy buttercream frosting, delicately arranged to resemble fluttering wings. A perfect recipe for tea parties, birthdays, or any special occasion. Adapted from 'Cupcake Heaven' by Susannah Blake, with a unique buttercream twist.

Préparation 20 min

Cuisson 32 min

Calories 230 kcal

Protéines 4g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Victoria Sponge Butterfly Cupcakes

Unsalted Butter
175g caster sugar
3 large eggs
Self Raising Flour
2 tsp baking powder
2 tsp vanilla extract
300g icing sugar
115g softened margarine
Raspberry Jam

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Victoria Sponge Butterfly Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Victoria Sponge Butterfly Cupcakes

Preheat oven to 180°C (Gas Mark 4). Line a 12-hole cupcake tin with paper cases.
**Make the Cupcakes:** In a large bowl, cream together 115g softened butter and 175g caster sugar until light and fluffy. Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, sift together 175g self-raising flour and 2 tsp baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Stir in 1 tsp vanilla extract.
Fill each cupcake case about ¾ full. Bake for 17-20 minutes, or until a skewer inserted into the center comes out clean.
Let the cupcakes cool completely in the tin for a few minutes before transferring them to a wire rack to cool completely.
**Make the Buttercream:** In a separate bowl, beat 115g softened margarine until smooth. Gradually add 300g sifted icing sugar, beating until light and fluffy. Stir in 1 tsp vanilla extract.
**Assemble the Cupcakes:** Once the cupcakes are completely cool, carefully slice the top off each cupcake horizontally. Cut each top in half to create the butterfly wings.
Spoon a dollop of your favorite jam (about 1 tsp) into the center of each cupcake base. Top with a dollop of buttercream (about 1 tbsp).
Place the two halves of the cupcake top on either side of the buttercream, angling them slightly to resemble butterfly wings.
Dust with icing sugar (optional) and serve immediately or store in an airtight container.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

81g

Fat

29g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Cupcakes Desserts Oven Easy Cakes Inexpensive Equipment

Questions fréquentes

Combien de temps faut-il pour préparer Victoria Sponge Butterfly Cupcakes ?

Victoria Sponge Butterfly Cupcakes prend environ 52 minutes du début à la fin — environ 20 minutes de préparation et 32 minutes de cuisson.

Combien de calories contient Victoria Sponge Butterfly Cupcakes ?

Victoria Sponge Butterfly Cupcakes contient environ 230 calories par portion, avec environ 4 g de protéines, 9 g de glucides et 18 g de lipides.

De quels ingrédients ai-je besoin pour Victoria Sponge Butterfly Cupcakes ?

Les principaux ingrédients de Victoria Sponge Butterfly Cupcakes sont Unsalted Butter, Caster Sugar, Eggs, Self Raising Flour, Baking Powder, Vanilla Extract. Consultez la liste complète avec les quantités ci-dessus.