Mary berry vanilla cupcake recipe - Birthday party

Author: Kristen Baker

Birthday party Baking Comfort food Dessert Cakes and baking

Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing. This is the easy vanilla cupcake recipe we turn to for bake sales and school functions.

Mary Berry's vanilla cupcake recipe with swirly icing
Easy vanilla cupcakes
Mary Berry's lemon cupcakes with lemon icing
Vanilla Cupcake
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Mary Berry's vanilla cupcake recipe with swirly icing

Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing.
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: Comfort Food
Number of ingredients: 12

Ingredients:

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
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

How to cook:

Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
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.
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.
Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
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.
Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.

Notes: Mary Berry's Victoria sponge cake recipe, Method. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside …

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Easy vanilla cupcakes

This is the easy vanilla cupcake recipe we turn to for bake sales and school functions. It’s quick and easy and fairly foolproof. Get creative with the sprinkles or add a few drops of food colouring to brighten them up. Need more? Use our cake calculator to customise the recipe!
Provided by: Emily Angle
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 12 items
Cuisine: British
Number of ingredients: 10

Ingredients:

How to cook:

Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.
In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.
Mix in the vanilla extract and fold in the flour using a large metal spoon until no traces of flour are visible. Gently stir in the milk to loosen the mixture.
Spoon the mixture equally between the cases, about 55g/2oz each. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger.
Remove from the oven and take the cakes out of the tin after about 5 minutes. Place them on a wire rack to cool completely.
To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and milk.
Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. This buttercream makes enough for a modest swirl if you want to use a piping bag.

Notes: Easy Blueberry Vanilla Cupcakes, Instructions. Combine cake mix, eggs, water, oil, sweetened condensed milk, and flour in a mixer to combine on medium for 2-3 minutes. Fold …

Mary Berry's lemon cupcakes with lemon icing

Mary Berry's classic lemon cupcake recipe is the perfect easy summer bake. The Queen of baking has taken everything delicious about a lemon drizzle cake and infused it into a glorious lemon cupcake.
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

125 g soft butter
125 g self-raising flour
125 g caster sugar
2 tbsp. milk
2 large eggs
Finely grated zest of 1 small lemon
125 g soft unsalted butter
250 g icing sugar, sifted
Juice of 1 small lemon
Edible silver balls or glitter to decorate
Deep 12-hole muffin tin and 12 paper cases

How to cook:

Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.

Notes: Mary Berry's vanilla cupcakes with swirly icing recipe, You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4. 2. Measure the flour, bicarbonate, ginger and …

Vanilla Cupcake

This easy vanilla cupcake recipe is made with simple ingredients. They are very tasty!
Provided by: Hanatarou
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 5

Ingredients:

¾ cup superfine sugar
⅔ cup butter, softened
3 large eggs
1 ½ cups self-rising flour
1 teaspoon vanilla extract

Nutrition:

How to cook:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Stir in flour just until mixed; spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin briefly before transferring to a wire rack to cool completely.

Notes: Mary Berry Special Part Two: Vanilla cupcakes, Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Line a 12-hole muffin tin with paper cupcake or muffin cases. Put all the cake ingredients into a large bowl and beat with an electric …