Victoria Sponge Cupcakes

• 1 ¼ cups (175g) self-rising flour (or see notes) ↔ Replace
• ¾ cup (175g)) softened unsalted butter (or baking spread (Stork)) ↔ Replace
• ¾ cup (175g) sugar (, ideally superfine sugar / caster) ↔ Replace
• 2 large eggs (, room temperature) ↔ Replace
• 2 tsp vanilla bean paste (or extract) ↔ Replace
• 1 tbsp lemon juice ↔ Replace
• 1 cup (240ml) cream (double / heavy cream, cold) ↔ Replace
• ½ cup (60g) sugar (powdered sugar / icing sugar, sifted) ↔ Replace
• 2 tsp vanilla bean paste (or extract) ↔ Replace
• Jam (, as needed) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.