"I Love London" Themed Chocolate Sponge Cupcakes with Vanilla Frosting

This week I decided to go back to basics and make some super simple little cakes and 'go to town' on the decoration side of things! So, I opted for a chocolate sponge (who doesn't like that?) and some super sweet, vanilla buttercream frosting!
     I bought my decorations from 'The Happy Cupcake Company' (http://www.thehappycupcakecompany.co.uk) in Bath which, as we all know by now, is my favourite shop in Bath and does make me a happy cupcake baker! I used some London themed cases which each had red London buses round the outside and a Beefeater guard on the bottom (and yes, I shamelessly used and enjoyed the stereotypes...) I then sprinkled gold stars on the top and placed an edible, sparkly red heart on each - being the glitter loving lady that I am, happiness was then achieved.
     This was the recipe I used for these gorgeous cakes which were a vision in red, white and blue (with a touch of gold...)

(For The Sponge - Makes 18)

100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
40g butter
120ml semi skimmed milk
1 egg
1 tsp vanilla extract

(For The Frosting)

250g icing sugar
80g butter
25ml semi skimmed milk
1/2 tsp vanilla extract

• Simply preheat your oven to 170ºC (Gas Mark 3) and cook your cakes for 20-25 minutes.
• Once cool , mix all your vanilla frosting ingredients together and then frost and decorate to your heart's content!

Enjoy, K x

Classic Victoria Sponge

What better way to end our most patriotic summer to date, than with a traditional yummy slice of British, "Victoria Sponge" cake? (Clue: there is no better way.)
     This is a super simple recipe and how you present it is totally up to you. I simply added a piped buttercream heart to the top which encased a small, chocolate silver dragée and a simple dusting with icing sugar.
     If you prefer a Victoria Sandwich instead (minus the buttercream and simply use the jam!)


Recipe (For The Sponge)

• 200g caster sugar
• 200g softened butter
• 4 eggs
• 200g self-raising flour
• 1 tsp baking powder 
• 2 tbsp semi skimmed milk

(For the vanilla buttercream - if required)

250g icing sugar

80g butter

25ml semi skimmed milk

A couple of drops of vanilla extract.

• Ensure you have properly prepared your cake tins (x2 20cm sandwich tins) with butter and greaseproof paper. Then heat your oven to 170ºC (Gas Mark 3) and cook for 20 minutes, before removing and leaving to cool.
• Add whichever jam you like to one of your sponge (I favour raspberry and the tanginess it brings to the cake, but strawberry is gorgeous too!) Then spread your buttercream onto the opposing sponge base and sandwich together.

Super easy and super delicious!

Enjoy, K x