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.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Method: Baking
- Cuisine: British
Ingredients
- 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)
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and line a cupcake tin with paper cases.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until the mixture is light and fluffy.
- 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.
- Fold in dry ingredients: Sift the self-raising flour (and a pinch of salt, if using) into the mixture. Gently fold the flour in using a spatula until just combined.
- Incorporate milk: Stir in the milk to achieve a smooth, lump-free batter.
- Fill the cases: Spoon the batter into the prepared cupcake cases, filling each about two-thirds full.
- 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.
- 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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-vanilla-cupcakes/