I often find that beautiful cupcakes are disappointing in taste. Despite an extraordinarily sweet tooth, I usually end up picking off the sugary decorations or scraping off the icing to reveal something that actually tastes like a cake. I figured a good way to make a well-balanced cupcake was to stick to traditional flavours. These Easter bunny cupcakes are a play on the English Victoria sponge cake – fluffy vanilla sponge filled with homemade strawberry jam and topped with a light vanilla whipped cream. I love how they turned out – a little bunny bite of Victoria sponge heaven and just in time for the Easter weekend.