Vanilla Cupcakes or Victoria Sponge Cake Recipe

Vanilla Sponge 

330g plain flour, sifted

320g caster sugar

1.5 tbps baking powder (yes that’s the right amount!)

Pinch of salt

175g unsalted butter, room temperature

3 eggs

190ml whole milk

1.5 tsp good vanilla extract

Vanilla Buttercream

Recipe here

Plus one pomegranate, seeds removed

Or jam / coulis of choice if desired!

Vanilla Sponge

1. In a bowl, whisk together the dry ingredients. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix, 2-3 minutes on medium speed.
2. Add the eggs and beat, first on medium, then on high, just until incorporated.
3. Add the milk and vanilla and beat, on medium and then on high, until the mixture is smooth and combined; it will appear a bit lighter in colour, 2-3 minutes.
4. If making cupcakes – put an ice cream scoop full of batter into the prepared cupcake trays. Bake in the oven for about 20 minutes, or until the sponge feels springy to touch. Remove from the oven and leave to cool for 10 minutes, then turn out onto a wire rack to cool completely — OR if making a sponge cake – divide evenly into cake pans which have been greased with cake spray or butter and lined with baking paper and bake for 30 mins or until a toothpick inserted in the centre come out completely clean of crumbs.
5. Ice cupcakes with our vanilla buttercream recipe below, then scatter with pomegranate seeds (optional) – OR if making a sponge cake, cool completely then sandwich with buttercream and jam and ice on top of just dust with icing sugar.

You can scale this recipe up or down as much as you like and ice all over to create custom cakes or wedding cakes – as you wish!

TIP: Always scrape down the sides of the bowl in between adding ingredients

Vanilla Buttercream

Recipe here

Everyday baking inspiration here