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Victoria Sponge Cupcakes

This recipe was inspired by Tesco and adapted to suit sweet mini cupcakes. These require a little bit of fiddly work, but are definitely worth it. For the best results, use this Lakeland mini sandwich tins which makes cute mini sponges!


Victoria Sponge and scones
Victoria Sponges with Scones ready to be gifted

(makes about 10 cupcakes - double the recipe for a full-sized cake)

200g self-raising flour

1 level tsp bicarbonate soda

125g caster sugar

55ml vegetable oil - sunflower oil is best! (You might like to add a drop more if the batter is dry)

200ml almond milk

2 tbsp golden syrup (or maple syrup if you'd like it less sweet)

1 tsp Madagascan Vanilla extract

Your choice of Jam to decorate

Icing sugar to dust


1. Preheat the oven to Gas Mark 4/ 180 degrees Celsius.

2. Mix together the self-raising flour, bicarbonate soda and caster sugar in a bowl. In a separate bowl, blend together the liquids: almond milk, golden syrup, vanilla extract and vegetable oil.

3. Combine the liquid and dry ingredients and use a hand blender to ensure it's smooth and fully combined.

4. Pour into cupcake cakes - or a special baking tin - and cook in the oven for 15 - 20 minutes or until golden round and a toothpick comes out clean - (If you're using a cake tin, cook for a lot longer).

5. To decorate, cut the cupcakes in two, spread with a jam of your choice and sandwich back together. Dust with icing sugar and they're ready to serve!

6. Share with others or keep them for yourself. Enjoy!


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