Best 4 Mary Berry Cupcakes Recipes

MARY BERRY'S VANILLA CUPCAKE RECIPE WITH SWIRLY ICING

Steps:

• 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.

RECIPES

Steps:

• Step 1:Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).Step 2:Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.How to produce even cupcakesStep 3:To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.

MARY BERRY'S CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 400°F (204°C) and line your muffin tins with cupcake liners, enough for 12 cupcakes.
• Sift your cocoa powder into a large mixing bowl.
• Using your microwave or sauce pan heat water to boiling.
• Pour the boiling water carefully into the mixing bowl with the cocoa powder.
• Using a spatula or whisk combine the water and cocoa powder into a chunky, slightly dry paste. Add the softened butter, use a hand mixer or beat by hand until mixed well. Next, add the eggs and mix again.
• Add the sugar, flour, and baking powder and thoroughly combine to make the batter.
• Divide your batter evenly into 12 cupcake liners to 2/3 to 3/4 full. Bake at 400°F (204°C) for 12 to 15 minutes or until an inserted toothpick comes out clean.
• Remove from oven and allow to cool in the muffin tin for a few minutes before transferring to a wire cooling rack to cool completely.
• When cupcakes are fully cooled make your buttercream and pipe on to apply, then garnish with chocolate sprinkles, funfetti, or coarse sugar. Serve and enjoy!

MARY BERRY'S LEMON CUPCAKES (+ LEMON ICING RECIPE)

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Line a 12-hole muffin tin with cupcake liners.
• In a large bowl, beat together the flour, sugar, baking powder, softened butter, eggs, milk, and lemon zest with an electric mixer at medium speed until a smooth batter is formed.
• Scoop the batter into the muffin tin and fill the holes 2/3 full.
• Bake them for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 10 minutes, before transferring them onto a wire rack to cool completely.
• Meanwhile, make the frosting. Beat softened butter with an electric mixer over medium speed until light and fluffy, about 1-2 minutes. Gradually add the powdered sugar and beat until the frosting is smooth and pipable, about 5 minutes. Beat in the lemon juice until incorporated.
• Top the cooled cupcakes with the buttercream frosting using either a spoon or a piping bag with your preferred icing tip. Serve and enjoy!
• *If you don't have self-raising flour, use equal parts all-purpose flour and an additional 1 1/4 teaspoon of baking powder.