Victoria Sponge Cupcakes

I am reading the most fascinating book about English Teas.  One popular treat for a tea is the Victoria Sponge Cake.  Here is a gluten-free and dairy free cupcake variation of the Victoria Sponge Cake.  These cupcakes are so soft and delicious that you will want to have a tea party.

Ingredients:

Cake:
1 cup coconut oil
1 cup sugar
1 tsp vanilla
1 tbs lemon zest
2 cups of gluten-free flour (I used 1 cup of tapicoa and 1 cup of potato starch)
1 tsp of xanthan gum
3 tsp baking powder
1/2 tsp salt
4 eggs

Frosting:
3 cups of powdered sugar
4 tbs of coconut oil
1 cup of strawberry jam (I used low sugar homemade jam)
dash of salt

Directions:

(1) In a stand mixer cream the coconut oil with the sugar.  Add the  vanilla, lemon zest, flour, xanthan gum, baking powder and salt.  Mix well.  Add each egg one at a time beating well.  After all of the eggs are in, mix it on high for a minute or two.

(2) In a prepared cupcake pan fill each cupcake about 2/3rds full.  This batter should fill about 12 cupcakes.

(3) Cook the cupcakes in a 325 degree oven for about 20 minutes.

(4) After the cupcakes are done pull them out of the pan and let them cool.

(5) To make the frosting first cream the oil.  Mix in the jam and then add the powered sugar.  The frosting will be soft and will drip down the sides of the cupcake.


Princess variation