Mary Berry Vanilla Cupcakes

Mary Berry Vanilla Cupcakes are light, fluffy, and elegantly simple treats that capture the essence of classic British baking. Inspired by the legendary Mary Berry, these cupcakes are perfect for teatime, celebrations, or any moment when you need a little sweet indulgence. With a delicate vanilla flavor and a tender crumb, they’re sure to become a favorite in your baking repertoire.

What is Mary Berry Vanilla Cupcakes?

Mary Berry Vanilla Cupcakes are individually sized, airy cakes with a subtle vanilla essence. They feature a moist texture and a lightly sweet taste, making them ideal as a stand-alone dessert or as a base for your favorite frosting. This recipe highlights the traditional techniques and quality ingredients that Mary Berry is known for.

Other Popular Recipes

• Mary Berry Leek and Stilton Quiche
• Jamie Oliver Roasted Feta Pasta
• Jamie Oliver Sweet Potato and Peanut Stew
• Jamie Oliver Leek Soup

Why You Should Try This Recipe

• Classic taste: Enjoy the timeless flavor of vanilla in a light, fluffy cupcake.
• Easy to make: A straightforward recipe perfect for both novice and experienced bakers.
• Versatile base: Serve plain, dust with a little icing sugar, or top with your favorite frosting.
• Perfect for any occasion: Ideal for teatime, parties, or as a sweet treat any time of the day.

Ingredients Needed to Make Mary Berry Vanilla Cupcakes

• Unsalted butter (softened): 110g
• Caster sugar: 110g
• Large eggs: 2
• Self-raising flour: 110g
• Vanilla extract: 1 teaspoon
• Milk: 2 tablespoons
• A pinch of salt (optional, to enhance flavor)

Equipment Needed

• Cupcake tin with paper cases
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Sieve (for sifting the flour)
• Spatula
• Cooling rack

Instructions to Make Mary Berry Vanilla Cupcakes

1. Preheat the oven: Set your oven to 180°C (350°F) and line a cupcake tin with paper cases.
2. Cream butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until the mixture is light and fluffy.
3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
4. Fold in dry ingredients: Sift the self-raising flour (and a pinch of salt, if using) into the mixture. Gently fold the flour using a spatula until it is just combined.
5. Incorporate milk: Stir in the milk to achieve a smooth, lump-free batter.
6. Fill the cases: Spoon the batter into the prepared cupcake cases, filling each about two-thirds full.
7. Bake: Place the tin in the preheated oven and bake for 15-20 minutes, or until the cupcakes are golden and a skewer inserted into the center comes out clean.
8. Cool and serve: Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring to a cooling rack. Enjoy as they are, dusted with a little icing sugar, or top with your favorite frosting.

What Goes Well With Mary Berry Vanilla Cupcakes?

• A light lemon curd or berry compote
• A rich vanilla buttercream or cream cheese frosting
• A dusting of icing sugar for a simple finish
• A cup of tea or coffee for a perfect afternoon treat

Expert Tips for Making the Best Mary Berry Vanilla Cupcakes

• Room temperature ingredients: Ensure the butter and eggs are at room temperature for a smoother batter.
• Don’t overmix: Fold the flour in gently to avoid deflating the batter.
• Sift the flour: Sifting helps incorporate air and prevents lumps, resulting in a lighter cupcake.
• Check doneness early: Start checking the cupcakes a few minutes before the suggested baking time to avoid overbaking.
• Customize your base: Use this recipe as a foundation for experimenting with different flavor extracts or mix-ins.

Easy Variations of Mary Berry Vanilla Cupcakes

• Chocolate twist: Add a tablespoon of cocoa powder to the flour for a subtle chocolate flavor.
• Citrus infusion: Stir in a teaspoon of lemon or orange zest for a refreshing burst of flavor.
• Nutty crunch: Fold in finely chopped almonds or hazelnuts for added texture.
• Fruity upgrade: Gently mix in fresh berries or diced apple for a fruity variation.

Best Practices to Store Mary Berry Vanilla Cupcakes

• Airtight container: Once completely cooled, store the cupcakes in an airtight container at room temperature for up to 2 days.
• Freeze for longer storage: Wrap cupcakes individually and freeze for up to 1 month. Thaw at room temperature before serving.

Best Practices to Reheat Mary Berry Vanilla Cupcakes

• Oven method: Reheat in a preheated oven at 150°C (300°F) for 5 minutes to restore their softness.
• Microwave option: Heat in the microwave in short bursts of 10-15 seconds, but be careful not to overheat, as this can dry them out.

FAQs

How can I achieve a light and fluffy texture in these cupcakes?

For a delicate, airy crumb, ensure your butter and eggs are at room temperature before mixing. Cream the butter and sugar thoroughly, and fold in the sifted flour gently to avoid deflating the batter.

Can I make these cupcakes ahead of time?

Yes, you can bake these cupcakes in advance. Store them in an airtight container at room temperature for up to 2 days, or freeze for longer storage. When ready to serve, bring them to room temperature or reheat them slightly in the oven.

What frosting options pair well with Mary Berry Vanilla Cupcakes?

Classic choices include a rich vanilla buttercream or a tangy cream cheese frosting. Alternatively, a simple dusting of icing sugar can enhance the cupcakes without overpowering their subtle vanilla flavor.

Can I modify the recipe for a healthier version?

Absolutely. You can experiment with whole wheat flour instead of self-raising flour or reduce the sugar slightly. Keep in mind that adjustments may alter the texture and sweetness, so small changes are best to maintain the recipe’s balance.

Final Words

Mary Berry Vanilla Cupcakes are a celebration of classic, uncomplicated baking. Their delicate vanilla flavor and tender crumb make them a delightful treat for any occasion.

Enjoy baking and savor every bite!

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