If Queen Victoria was part of our generation, I’m pretty sure these would be her favourite cupcakes.
To bring the classic Victoria Sponge (named after the Queen herself) into the world of the modern tea party, I’ve taken an easy cupcake recipe and filled the cupcakes with raspberry jam and whipped cream.
Like the original Victoria Sponge, these cupcakes are really easy to prepare. All you need is a pre-made batch of vanilla cupcakes, a jar of raspberry jam, some icing sugar and cream for whipping.
Make a batch of vanilla cupcakes, with this recipe from Chelsea. (In case you’re wondering, Victoria Sponge isn’t like a real sponge and does in fact have butter in it, so this is better than using a Sponge recipe).
Whip 125ml cream in a bowl with 1 tsp icing sugar. Cut a small circle out of the top of each cupcake and dust them with icing sugar. Plop in a spoonful or two of cream, and top with a teaspoon of raspberry jam. Serve on a plate or a cupcake stand.
These are perfect for a Jubilee tea party or High tea!
Sound fun? Well a little birdie told me if you come back tomorrow you’ll find our top tips on how to host your own Jubilee tea party!