Royal Wedding inspired Victoria sponge cupcake recipe
Vegan, quick & easy.
Who's excited for the Royal Wedding tomorrow?
I have made these quintessentially British Victoria sponge cupcakes to celebrate the big day!
They're a vanilla sponge cake with a swirl of strawberry jam on the sponge, a core of strawberry jam, creamy vanilla buttercream, naturally coloured & flavoured buttercream flowers and fresh berries.
These cakes are quick & easy to make and would be perfect to bake for a Royal wedding street party, event etc! Bake & decorate them tonight, ready for tucking into tomorrow!
They're a great way to enjoy a classic victoria sponge in a non-classic way!Preparation- 30 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy
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Ingredients for the cake
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
-Strawberry jam
Ingredients for the buttercream
-120g of vegan butter
-350g of icing sugar
-1 & 1/2 teaspoon of vanilla bean paste (You can use extract)
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To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Add 1 teaspoon of jam on top of each cupcake and using a toothpick, swirl around.
Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.
Step 7- Add 1 teaspoon of jam on top of each cupcake and using a toothpick, swirl around.
Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 9- Place the cupcakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the frosting
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.
Step 3- Divide half of the buttercream into a piping bag fitted with a large round tip nozzle and place the other half in a bowl.
Step 4- Core the centre of the cupcakes and fill with strawberry jam (optional) then pipe bulb's of the plain white buttercream onto each cupcake and swirl off the tip to eliminate the peak.
Step 5- With the other buttercream, colour it with the hulled strawberries and pipe some edible buttercream flowers and place on top of the cupcakes.
Watch this amazing video on how to pipe buttercream flowers!
I decorated my cakes with fresh fruit, the buttercream flowers, real flowers (not edible) and edible gold lustre!
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
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My Instagram- https://www.instagram.com/thelittleblogofvegan/
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I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
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Share and follow me for more yummy posts to come!
Holly Jade
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.
Step 3- Divide half of the buttercream into a piping bag fitted with a large round tip nozzle and place the other half in a bowl.
Step 4- Core the centre of the cupcakes and fill with strawberry jam (optional) then pipe bulb's of the plain white buttercream onto each cupcake and swirl off the tip to eliminate the peak.
Watch this amazing video on how to pipe buttercream flowers!
I decorated my cakes with fresh fruit, the buttercream flowers, real flowers (not edible) and edible gold lustre!
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
...
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
All of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!
Holly Jade
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