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Mary Berry's vanilla cupcakes with swirly icing

Simple, yet utterly delicious

Mary Berry's Vanilla Cupcakes
Mary Berry

There are few occasions not improved by one of Mary Berry’s vanilla cupcakes with swirly icing.  

The queen of baking has perfected the simple, flawless, works-every-time cupcake recipe with this delicious vanilla bake.  This cupcake recipe uses self-raising flour and baking powder for an extra-fluffy texture and an all-important drop of vanilla extract to add that moreish vanilla flavour.  

A sweet buttercream icing is swirled on the top of these vanilla cupcakes for a celebratory look and to add that all important creamy flavour.  

The brilliant thing about this cupcake recipe is how versatile they are. Make a batch for a birthday party and decorate with silver balls, sprinkles or pink hearts or give a gift of vanilla cupcakes to a colleague or loved one and try decorating with chocolate curls. 

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Makes: 1 - 12
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 25 mins
Total Time: 0 hours 40 mins
Ingredients
For the cupcakes
175 g

butter (at room temperature), cut into large pieces

175 g

self-raising flour

175 g

caster sugar

1/2 tsp.

baking powder

1/2 tsp.

vanilla extract

3

large eggs

For the icing
175 g

butter, room temperature 

1/2 tsp.

vanilla extract

3 tbsp.

milk

350 g

icing sugar, sifted

3

drops of pink edible colouring

edible pink hearts or other sprinkles, to decorate

Directions
  1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
  2. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
  3.  Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
  4. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool. 
  5. Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
  6. Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.

 

Recipe,(DK)


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