Ingredients

For the Victoria sponge mixture:

  • 125 g unsalted English butter, softened, plus extra for greasing
  • 125 g Fairtrade white caster sugar
  • 0.5 tsp vanilla extract
  • 2 large British free-range eggs, beaten
  • 125 g British self-raising flour
  • 0.25 tsp baking powder
  • 2 tbsp British semi skimmed milk
  • 1 tbsp cocoa powder

For the vanilla buttercream:

  • 125 g unsalted English butter, at room temperature
  • 0.5 tsp vanilla extract
  • 250 g icing sugar

To decorate:

  • 1 tsp apricot glaze
  • 3 tsp party sprinkles
  • 100 g ready to roll yellow icing
  • 100 g ready to roll green icing
  • 1 red writing icing pen

You will also need:

  • 12 paper cupcake cases
  • 1 x 12-hole muffin tin
  • 6.5 cm round cutter
  • 1 cocktail stick

Method

  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Place the paper cupcake cases in the 12-hole muffin tin.

  2. 2

    In a large mixing bowl, use an electric hand whisk to cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs one at a time, adding a little flour with each egg to stop the mixture splitting. Sift over the remaining flour and baking powder, then gently fold in with a wooden spoon until the mixture is smooth. Stir the milk into the cake mixture, then divide three-quarters of it equally between 9 cupcake cases. Stir the cocoa powder into the rest of the mixture, then spoon into the last 3 cupcake cases. Bake all the cakes for 25 minutes until risen and a skewer inserted into the centre comes out clean. Cool on a wire rack.

  3. 3

    Peel the paper cases off the cupcakes. Halve the vanilla cakes horizontally for the burger buns and cut each of the chocolate cakes into 3 horizontally to make 9 burgers. Brush the domed tops of the vanilla cake halves with the apricot glaze, then scatter the coloured sprinkles over to resemble seeds.

  4. 4

    Dust a surface with icing sugar and roll out the yellow and green icings to 3mm thick each. Using a 6.5cm round cutter, stamp out 9 circles from each colour.

  5. 5

    To make the cheese, gently flatten the yellow icing circles around the edges with your fingers and put to one side. Roll the end of a cocktail stick around the edges of the green circles to create a crinkled effect for the lettuce.

  6. 6

    To make the buttercream, in a large mixing bowl, use an electric hand whisk to beat together the butter and vanilla extract for 2-3 minutes, until pale and soft. Add half the icing sugar and beat on a low setting at first, so the icing sugar doesn't puff up and out of your bowl. Beat on a higher setting until smooth, then repeat with the rest of the icing sugar. Continue to beat for 1-2 minutes, until pale and fluffy. To colour the buttercream, beat in a little food colouring. If you're using liquid food colouring, take care not to add too much as it will make the buttercream looser. If you want a deeper colour, it's better to use food colourings in gel or paste form.

  7. 7

    Spread the bottom halves of the Victoria sponges with a little buttercream and top with 'lettuce'. Add more buttercream and top with a 'burger', then more buttercream and a slice of 'cheese'. Pipe red 'ketchup' on each, using the writing icing pen, finish with the vanilla cake 'bun' tops and serve.

     

    Cook's tip: if you are piping buttercream rather than using it as a filling or topping, loosen the mixture with a couple of teaspoons of milk.

Nutritional Details

Each serving provides
  • Energy 2248kj 537kcal 27%
  • Fat 26.3g 38%
  • Saturates 15.1g 76%
  • Sugars 60.3g 67%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1796kj/429kcal

Each serving provides

70.4g carbohydrate 1.3g fibre 3.9g protein

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