Gluten Free Mini Victoria Sponge Cakes

This is a classic here in England. I tried making a Victoria sponge cake months ago and it just didn't work out. From the cream to it just falling apart completely (every baker has to admit his or her flaws right?!). Well this time, I thought, what would be cuter than mini Victoria sponge cakes? You are right, nothing would! I made mini Victoria sponge cakes that are easy to pick up and eat in a few bites. These pretty little cakes are perfect for parties or to bring into the office, but they look the best sitting on my counter top. Enjoy!

*Makes: 6 mini cakes

Ingredients

For cake:

• Gluten free Victoria sponge cake mix
• 3 medium eggs
• 4 tablespoons (85g) of butter, melted
• 1/4 cup (40ml) water 

For filling:

• 7oz (200g) of cream cheese, room temperature
• 5 tablespoons (100g) butter, room temperature
• 1 pound (500g) confectioners' sugar (add more, tablespoon by tablespoon to make thicker)
• 1 teaspoon pure vanilla extract
• Raspberry jam (seedless, or any other jam you prefer)

Directions

Step 1: Preheat your oven to 390F/200C and spray you muffin tin with cooking spray, set aside. 

Step 2: Add your 3 eggs to a large bowl and beat well. Then add your Gluten free sponge cake mix to your eggs, along with the melted butter and water. Mix for a few minutes until everything in combined and lump free. 

Step 3: Using a tablespoon, scoop up a large tablespoon into each muffin space. Add remaining cake mix to each spot evenly. Using the back of a spoon sprayed with cooking spray, press down each muffin until all surfaces are even. 

Step 4: Place in the oven for about 13-15 minutes, or until they start to brown. Carefully take them out of the oven. Let them cool in the tin for a few minutes before placing them on a wire rack to cool completely. 

Step 5: While they are cooling, make your butter cream icing. Mix your cream cheese and butter in a food processor so that it is whipped up and lump free. Then add in 350g of your powdered sugar and your vanilla. After adding the powdered sugar, you may decide this consistency is okay with you and you can leave it there, or you can keep adding more until you like the consistency (I know it's a lot, but I added 500g total because I wanted it thicker).

Step 6: Assemble your cakes. My "cakes" rose too much at the top so I cut off the top part so everything was even (you can do the same or leave it for the muffin effect). I used two muffins to make my Victoria sponge mini cake. First, add your jam or jelly onto your muffin, then add the butter cream icing. Add your muffin top and top it with sifted powdered sugar. Enjoy!