The Best Vanilla Cupcakes (Mary Berry's)
Fluffy and light cupcakes flavoured with vanilla.
Equipment
Ingredients
Sponge Mixture
- 175 g Self-Raising Flour
- 175 g Caster Sugar
- 175 g Butter (Softened or use margarine)
- 3 Eggs
- ½ tsp Baking Powder
- 1 tsp Vanilla Extract (or vanilla bean paste)
Buttercream Frosting
- 175 g Butter (softened)
- ½ tsp Vanilla Extract (or vanilla bean paste)
- 350 g Icing Sugar
- 2-3 tbsp Milk
- Pink Food Colouring
- Poppy or chia seeds (optional)
Instructions
- Preheat the oven to 180℃/160℃Fan/350℉/Gas 4 and line a muffin tin with 12 muffin cases.
- Put all the sponge mixture ingredients in a mixer or bowl and mix until smooth and evenly mixed.
- Divide the mixture among the paper cases and bake for 20-25 minutes until well risen and light golden brown. Transfer to a wire rack and leave to cool.
Buttercream Icing/Frosting
- Put the butter and half of the icing sugar into a bowl, and beat with an electric mixer until smooth. Add the vanilla extract and milk, and the remaining icing sugar. Beat again until light and fluffy.
- Place half of the mixture into another bowl and add a few drops of pink colouring. Mix together. In the other bowl add some poppy or chia seeds if using.
- Spoon the pink and non-coloured icings down opposite sides of a piping bag fitted with a plain or star nozzle. Then just twist the end of the bag to seal in the magic.
- Pipe swirls on top of each cupcake.
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Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 104mgSodium: 223mgPotassium: 42mgFiber: 0.4gSugar: 43gVitamin A: 793IUCalcium: 29mgIron: 0.4mg
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