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Victoria Sponge Cupcakes

The classic Victoria Sponge, perfectly portioned in these lovely cupcakes.

12 cupcakes

Easy 60 Minutes



For the recipe  Victoria Sponge Cupcakes

For the cake:

12 Dr. Oetker Muffin Cases
150 g Margarine (5 oz)
150 g Caster Sugar (5 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
150 g Plain Flour (5 oz)
2 Dr. Oetker Baking Powder Sachets x 2 (10g / 2tsp)
3 Medium Eggs

To decorate:

75 g Unsalted Butter (3 oz)
150 g Icing Sugar (5 oz) and extra for dusting
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
200 g Strawberry Jam (7 oz) or strawberry conserve




Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the Cupcake Cases in 12 muffin tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.


Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.


Divide the mixture equally between the cupcake cases and smooth over the tops. Bake for about 20 minutes until risen, golden brown and just firm to the touch. Transfer to wire racks to cool completely.


Using a sharp knife, carefully cut a circle out of the top of each cake approx. 1cm (1/2inch) away from the edge, scooping out a pocket of the cake sponge underneath at the same time. Trim away the excess sponge from each of the cake tops (keep the crumbs for truffles or cake pops) and cut out a small heart shape from the tops using a cookie cutter. Set aside.


Fill the centre of each cake with strawberry jam and pipe a generous swirl of butter icing on top. Dust the sponge hearts lightly with icing sugar and sit one on top of each cup cake. Your cakes are now ready to serve and enjoy!

Nutritional Information for the recipe Victoria Sponge Cupcakes

Per Serving Per 100 g / ml
Energy 1386kJ
Fat 15.43g 17.34g
Carbohydrate 45.14g 50.72g
Protein 3.15g 3.54g