Chocolate Victoria Sponge Cupcakes | Bake With Stork
Ruth Clemens of The Pink Whisk has whipped up a light, fluffy mini Victoria sponge recipe, combining chocolate, strawberries and cream in a tasty but simple recipe.
Ingredients
- 225g Stork with Butter
- 225g caster sugar
- 4 eggs
- 175g self-raising flour
- 50g cocoa powder
- 200ml Elmlea double cream
- 2 tbsps icing sugar
- 1 tsp vanilla bean paste or the seeds scraped from ½ vanilla pod
- 200g strawberries, hulled and sliced
- Icing sugar to dust
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