Jam-Filled Victoria Sponge Cupcakes

Method

1. Preheat the oven to 180 °C (160 °C fan) for 15 min. Put paper cupcake cases in 6 holes of a 12-hole muffin tin.

   oven

2. Beat the soft butter and sugar with an electric mixer for 4 min, until pale and fluffy.

   Add in this stepButter, softened at room temperature 110 gCaster sugar 110 g

3. Beat the eggs with half the vanilla and add them a spoonful at a time, beating well after each addition. If it curdles, add a spoonful of the flour.

   Add in this stepEggs, at room temperature 2Vanilla extract ½ tsp

4. Sift in the flour, baking powder and salt and fold in with a spatula just until no dry flour shows, then fold in the milk. Using two spoons, divide the batter evenly between the cases, filling them two-thirds full.

   Add in this stepPlain flour 110 gBaking powder 1 tspSalt 1 pinchMilk 1 tbsp

5. Bake in the middle of the oven for 17 min, until the centres spring back when lightly pressed and a skewer comes out clean. Lift them out of the tin and cool completely on a rack for 20 min.

   oven

6. With a small knife or an apple corer, cut a cone about 2 cm wide and 2 cm deep from the centre of each cupcake. Fill the hole with jam, trim the tip off the cut-out piece and put it back like a lid.

   Add in this stepRaspberry jam 6 tsp

7. Whisk the cold cream with the icing sugar and remaining vanilla for 2 min, until firm enough to pipe. Pipe a swirl onto each cupcake with a star nozzle and top each with a raspberry. Serve straight away or keep in the fridge.

   Add in this stepDouble (heavy) cream, cold 120 mlIcing sugar 2 tbspVanilla extract ½ tspFresh raspberries (or half a small strawberry) 6