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Muffin Recipes

Mini Chocolate Victoria Sponge Cakes

16 servings
Intermediate
40
Why make one big cake when you can make 16 smaller ones? A classic bake but the bitesize version of it… What more would you want?
Ingredients
Preparation
For the Cakes
175 g
Margarine
175 g
Caster Sugar
130 g
Self-Raising Flour (Sieved)
40 g
Dr. Oetker Fine Dark Cocoa Powder
3
Medium Eggs
For the Icing
400 g
Dr. Oetker Chocolate Buttercream Style Icing
25 g
Icing Sugar (Sieved)
about 50 g
Fresh Mixed Berries
Dr. Oetker Chocolate Buttercream Style Icing
Prep:
40 min
1
Mini Chocolate Victoria Cakes

Pre-heat oven to 180°C/350°F/Gas Mark 4. Lightly grease a 12 hole muffin tin. 

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle add a little flour. 

3

Fold in the remaining flour and Cocoa Powder with a metal spoon. 

4

Place large spoonful’s of the mixture into the muffin tin and bake for approx. 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool before carefully turning out each muffin onto a cooling rack. 

5

Cut each muffin in half horizontally and if necessary trim the top half so that both halves are equal in diameter. 

6

Sandwich both halves together using butter icing. 

7

Dust the top of each cake lightly with the sieved icing sugar and finish with fresh berries.

Recipe Tips
Ingredients for home-made icing: 
75g Unsalted Butter 
175g Icing Sugar 
3 tbsp Dr. Oetker Fine Dark Cocoa Powder 
Dash of Milk or Warm Water 


Method:
To make the butter icing place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and Cocoa Powder and enough milk / water to make the icing fluffy and spreadable.
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Ingredients

For the Cakes
175 gMargarine
175 gCaster Sugar
130 gSelf-Raising Flour (Sieved)
40 gDr. Oetker Fine Dark Cocoa Powder
3Medium Eggs
For the Icing
400 gDr. Oetker Chocolate Buttercream Style Icing
25 gIcing Sugar (Sieved)
about 50 gFresh Mixed Berries
Picture - Dr. Oetker Chocolate Buttercream Style Icing
1

Mini Chocolate Victoria Cakes

Pre-heat oven to 180°C/350°F/Gas Mark 4. Lightly grease a 12 hole muffin tin. 

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle add a little flour. 

3

Fold in the remaining flour and Cocoa Powder with a metal spoon. 

4

Place large spoonful’s of the mixture into the muffin tin and bake for approx. 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool before carefully turning out each muffin onto a cooling rack. 

5

Cut each muffin in half horizontally and if necessary trim the top half so that both halves are equal in diameter. 

6

Sandwich both halves together using butter icing. 

7

Dust the top of each cake lightly with the sieved icing sugar and finish with fresh berries.

  • Ingredients for home-made icing: 
    75g Unsalted Butter 
    175g Icing Sugar 
    3 tbsp Dr. Oetker Fine Dark Cocoa Powder 
    Dash of Milk or Warm Water 


    Method:
    To make the butter icing place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and Cocoa Powder and enough milk / water to make the icing fluffy and spreadable.