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Victorian Sponge Butterfly Cupcakes

Try out this delicious and easy recipe using the newly redesigned Lamb Brand Victorian Sponge Cake Mix. Ideal for tea time or any other occasion.

All you will need is:

For the Cupcakes:

Lamb Brand Victorian Sponge Cake Mix, 400g

Eggs 3

Water 150ml

For the Filling:

Lamb Brand Icing Sugar 100g

Lamb Brand Icing Sugar 2 tbsp. , for dusting

Lamb Brand Vanilla Powder 1 tsp

Margarine 50g

Raspberry Jam 2 tbsp 

All you have to do is:

  1. Prepare the Victorian Sponge Cake Mix as per packet instructions. 
  2. Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.

For the butter cream:

  1. Cream the margarine and gradually sift the icing sugar into the mixture, and cream together. 
  2. Add the vanilla powder, and stir. 
  • Carefully slice the top off each cake, then cut each top in half. 
  • Spoon a dollop of jam and then butter cream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. 
  • Dust with icing sugar if you wish and serve.