For the Victoria Sponge

Makes approx. 15 cupcakes

225g unsalted butter, at room temperature

225g caster sugar

210g self-raising flour (for gluten-free, use gluten-free self-raising flour)

1 tsp baking powder (for gluten-free, use gluten-free baking powder)

25g cornflour

1 tsp good-quality vanilla extract

4 large eggs

3 tbsp milk, at room temperature

1. Preheat the oven to 180°C/160°C fan. Line a 12-hole cupcake tin with cases or grease and line two 20cm round cake tins.
2. Put the butter and sugar in a large bowl, then add all the other dry ingredients and the remaining wet ingredients. Using an electric hand mixer, beat until just combined, then scrape down the sides of the bowl and beat again until the batter is smooth and well combined. Do not overmix as it will take all the air out of the batter.
3. Divide the batter equally between the tins or cases, then bake in the centre of the oven for 25–30 minutes for cupcakes or 35–40 minutes for whole cakes, until raised and golden and a skewer inserted into the centre of the cakes comes out clean.
4. Let the cakes sit in their tins for 10 minutes before turning out onto a wire rack to cool completely.

Makes enough to ice approx. 20 cupcakes

30ml milk, at room temperature

½ tsp good-quality vanilla extract

55g unsalted butter, at room temperature

250g icing sugar

Gel food colouring (optional)

Note: This icing can be stored in an airtight container at room temperature for 3–4 days. Beat well before using.

1. Mix the milk and vanilla extract together in a jug.
2. Put the butter and half the icing sugar in a large bowl, add the milk mixture, then beat thoroughly using an electric hand mixer until smooth.
3. Add the remaining icing sugar, scrape down the bowl and beat again. The icing should be very smooth and soft, so beat for quite a few minutes to get a creamy consistency.
4. If you want to colour your icing, at this point add a few drops of food colouring. Beat until the colour is evenly distributed, then add a little more if you want a darker shade, beating between each addition.

Makes approx. 30 cookies

115g unsalted butter, at room temperature

175g caster sugar

1 large egg

½ tsp good-quality vanilla extract

175g plain flour

½ tsp bicarbonate of soda

½ tsp salt

175g dark, milk or white chocolate chips

1. In a large bowl, cream together the butter and sugar with an electric hand mixer until light and fluffy. Add the egg and vanilla extract and beat again.
2. Add the flour, bicarbonate of soda and salt and beat again. Then fold in the chocolate chips using a wooden spoon.
3. Wrap the dough in cling film and put in the fridge to rest for at least 1 hour. You can also leave it overnight if you prefer to make the dough in advance.
4. Once you are ready to make the cookies, preheat the oven to 180°C/160°C fan. Line three flat baking trays with baking parchment (or bake in batches if necessary).
5. Break off pieces of the dough (about 15–20g each) and roll into small balls. Place on the baking trays, making sure not to place them too close together as they will spread as they bake.
6. Bake for 8–10 minutes until the cookies are golden but slightly soft to the touch, as they will continue to harden while cooling. Let them cool completely on their trays.
7. Use to decorate the top of the cupcakes

Note: These will store well for 3–4 days in an airtight container at room temperature.