Victoria Sandwich Cupcakes

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I haven't posted in a while. In fact I am now posting as a junior baker. I have myself a new job. I am a baker. Although I have early starts in the morning, I have the afternoons to myself. And with days like these, it's brilliant.

We have the same cakes everyday, but we change them up sometimes. Today I made some cupcakes to change it up. Mini Victoria sandwich inspired cupcakes.

I cut out the middles and filled them with raspberry jam. Then I worked beautiful, fluffy butter cream on top. They caught the eye of the rest of the staff, as well as the customers! To make it even better, the cupcakes were gluten free.

Enjoy!

4 eggs
240g gluten free, self raising flour
240g butter
240g caster sugar
Drop of vanilla essence

Icing
250g butter
500g icing sugar
Raspberry jam

1. Do the all in the one method. So mix all the ingredients together until combined and light and fluffy.
2. Bake for 15-20 minutes at 180C.
3. Once the cakes have cooled, cut out a small hole in the middle of each cupcake.
4. Fill the holes with about half to one whole teaspoon of jam.
5. Put the tops of the cake (lids) back on top of the jam.
6. Place the icing into a piping bag, with a large star nozzle and pipe, starting from the inside and going out. Piping so that the cupcake is covered and looks like a rose.

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