Mini Vanilla Victoria Sponge Cakes

Mini cakes are absolutely my new favourite, and these are perfect with a cup of tea, as dessert, or a cheeky snack when you want a sweet treat.
This is the exact same recipe as my Victoria sponge cupcakes, just a different amount and assembly.

Makes 10 mini sponges

Ingredients:

400g self raising flour
240g sugar
2 tsp baking powder
400ml soy milk
160ml vegetable oil
2 TBSP vanilla extract
Strawberry or Rapsberry jam

You can use pre-made icing like Betty Crocker or make your own using this recipe from Ms Cupcake.
For the Icing:
75g margerine
75g vegetable fat (Trex)
1 TBSP vanilla extract
750g icing sugar
50ml soy milk

Preheat oven to gas mark 4/180c/350f
Line a cupcake pans with 20 cake cases

Mix together flour, sugar and baking powder. Add the milk, oil and vanilla and stir until just combined. (Don't use an electric or handheld mixer)
Spoon equal amounts of the cake mix into your cupcake cases, filling about 1/3 - 1/2 way up.
Put in the oven for 10-12 minutes, or until a toothpick comes out clean.
Remove from oven and leave to cool in the trays for 15 minutes, before moving to a cooling rack.
Once they're totally cooled, remove from the cases and divide into pairs. Spread a layer of jam on one side of each pair, and a layer of icing on the other. Sandwich them together, and dust the top with icing sugar. Pefect!
To make the icing:

Using an electric of handheld mixer, whip the margering and vegetable fat with the vanilla until creamy.
Add half the icing sugar and all of the milk, mixing slowly to start, then gaining speed until combined. Add the rest of the icing sugar and mix until you have the desired consistency. Add more milk if it's too firm, or more sugar if it's too soft.