African Vanielje on May 21 2009 at 8:30 am | Filed under: Kassia & Figg, amazing cakes, baking, sweet kitchen, vkcb
Vanilla sponge fairycakes with rose and vanilla buttercream
This is a simple Victoria sponge recipe, that works every time and improves over 2 or 3 days. The recipe makes 6 -8 giant muffins or 12 – 16 regular muffins.
Cream
- 350g butter
- 350g caster sugar
Sift together
- 350g Plain (cake) flour
- 2 pinches of bicarb
- 2 t baking powder
Lightly beat
- 6 large freerange eggs
- 1/4 cup warm water
When the buttercream is light and fluffy, fold in the dry ingredients with the flatbeater on low speed.
Then swap back to the whisk and beat in the egg mix until it is all incorporated. Don’t overbeat.
Spoon into well buttered and floured muffin tins, mine are individual moulds, and bake for 20 -35 mins at 180*C – 200*C.
The temperature and length of baking time depends on how large your cupcakes are and how hot your oven is. Slightly lower temp and longer cooking time for larger cupcakes, and hotter shorter times for smaller cakes. To check for readiness a skewer inserted should come out largley dry with only a few crumbs clinging to it, and the cupcake should be pulling away slightly from the tin.
Leave for a moment to cool, then turn out and leave on a baking rack to cool completely before icing. Click through here for perfect and easy buttercream icing. Once iced, we wrap in squares of baking paper and tie with some string. This keeps the cupcake from drying out too quickly, and it looks pretty…
Happy baking.
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