Before we delve into this delightful recipe, let’s talk a bit about the inspiration behind it. Dame Mary Rosa Alleyne Hunnings, better known as Mary Berry, has been an influential figure in the world of British culinary arts. Her early exposure to domestic science classes sparked an interest in food and baking. She trained at a catering institution before studying at Le Cordon Bleu in France to learn authentic flavors and methods. Drawing inspiration from Mary Berry’s journey and experience, I present to you this delectable cupcake recipe that you’re bound to fall in love with.
Mary Berry Cupcakes Recipe Overview:
These cupcakes are the quintessence of a classic British bake. They combine sweetness and richness with silky buttercream icing and are soft, fluffy, and light. The prep and cooking take 15 and 20 minutes, respectively, making the total duration 35 minutes. This recipe will yield about 12 scrumptious cupcakes.
Ingredients:
- Butter (175 g, room temperature): A key ingredient that provides richness and moisture. Ensure it’s at room temperature to facilitate easy mixing.
- Self-raising flour (175 g): The foundation for our cupcakes, this flour already includes a raising agent for a fluffy result.
- Caster sugar (175 g): Fine granulated sugar that ensures a smooth texture and the right amount of sweetness.
- Baking powder (0.5 tsp): An additional raising agent to make the cupcakes extra fluffy.
- Large eggs (3): Acts as a binder and provides structure.
- Vanilla extract (0.5 tsp): To add that hint of classic vanilla flavour.
For the icing:
- Butter (175 g, room temperature): This ensures a creamy and spreadable buttercream.
- Vanilla extract (0.5 tsp): For a touch of aromatic sweetness.
- Milk (2-3 tbsp): To adjust the consistency of your icing.
- Icing sugar (350 g, sifted): Creates a sweet and silky-smooth buttercream.
- Pink edible coloring (1-3 drops): For a dash of lovely pink hue.
To decorate:
- Edible pink hearts or other sprinkles (1 cup): A delightful finishing touch that adds charm and crunch.
Instructions:
- Preparation: Start by preheating your oven to 180°C (350°F). Line a muffin tin with 12 paper cupcake cases.
- Mix the Main Ingredients: Mix butter, self-raising flour, caster sugar, baking powder, eggs, and vanilla in a large basin. Mix the batter with a wooden spoon or electric mixer until smooth.
- Scoop and Bake: Using a spoon or an ice cream scoop, divide the mixture evenly among the cupcake cases. They should be about two-thirds full. For 18 to 20 minutes, or until a stick stuck in the middle comes out clean, put in an oven that is already hot. Cool the cupcakes on a rack after baking.
- Preparing the Icing: While the cupcakes are cooling, start on the icing. In a clean bowl, whip the butter until it’s pale and fluffy. Gradually add in the sifted icing sugar, vanilla extract, and milk, beating continuously. Once you achieve a smooth and spreadable consistency, add the pink edible coloring drop by drop, mixing well after each addition, until you achieve the desired shade.
- Decoration: Once the cupcakes are completely cooled, generously spread or pipe the pink icing onto each cupcake. Finish with a sprinkle of edible pink hearts or your choice of sprinkles.
Also Try: Mary Berry Oat and Raisin Cookies Recipe
FAQs:
Q: Can I use regular sugar instead of caster sugar?
Yes. However, caster sugar is finer and dissolves more easily, ensuring a smoother batter. If using regular sugar, ensure it’s finely ground.
Q: What can I use if I don’t have self-raising flour?
Make your own by mixing 2 tsp baking powder with 150 g plain flour.
Q: How can I ensure my cupcakes are moist?
Avoid over-mixing the batter, and ensure you don’t overbake. The skewer test is crucial.
Q: Can I use a different coloring for the icing?
Absolutely! You can change the color.
Q: How long will these cupcakes last?
Keep them in a jar that keeps air out for three to four days.
Conclusion:
Drawing inspiration from Mary Berry, these cupcakes are not just about taste; they represent a journey of passion, learning, and perfection. Enjoy the baking process, savor the end product, and remember to share with loved ones. Happy baking!
Mary Berry Cupcakes Recipe
Ingredients
- 175 g Butter room temperature
- 175 g Self-raising flour g
- 175 g Caster sugar g
- 0.5 g Baking powder tsp
- 3 Large eggs
- 0.5 tsp Vanilla extract
For the icing:
- 175 g Butter room temperature
- 0.5 g Vanilla extract tsp
- 2-3 tbsp Milk
- 350 g Icing sugar sifted
- 1-3 drops Pink edible coloring
To decorate:
- 1 cup Edible pink hearts or other sprinkles
Instructions
- Preparation: Start by preheating your oven to 180°C (350°F). Line a muffin tin with 12 paper cupcake cases.
- Mix the Main Ingredients: Mix butter, self-raising flour, caster sugar, baking powder, eggs, and vanilla in a large basin. Mix the batter with a wooden spoon or electric mixer until smooth.
- Scoop and Bake: Using a spoon or an ice cream scoop, divide the mixture evenly among the cupcake cases. They should be about two-thirds full. For 18 to 20 minutes, or until a stick stuck in the middle comes out clean, put in an oven that is already hot. Cool the cupcakes on a rack after baking.
- Preparing the Icing: While the cupcakes are cooling, start on the icing. In a clean bowl, whip the butter until it’s pale and fluffy. Gradually add in the sifted icing sugar, vanilla extract, and milk, beating continuously. Once you achieve a smooth and spreadable consistency, add the pink edible coloring drop by drop, mixing well after each addition, until you achieve the desired shade.
- Decoration: Once the cupcakes are completely cooled, generously spread or pipe the pink icing onto each cupcake. Finish with a sprinkle of edible pink hearts or your choice of sprinkles.
