Indulge in a sweet and fluffy treat with Mary Berry Cupcake Recipe. Made with simple ingredients like sugar, eggs, and flour, these classic treats can be customized with your favorite flavors, from vanilla to chocolate. Top with a swirl of buttercream frosting for a delicious dessert.
Mary Berry Cupcake
Mary Berry Cupcakes are a classic British treat that are light, fluffy, and delicately sweet. Cupcakes are made by combining a simple batter made from flour, sugar, eggs, and butter, which is then baked until light and fluffy.
Mary Berry Cupcake, she starts by sifting together flour and baking powder in a large mixing bowl. She then adds sugar, eggs, and melted butter, using an electric mixer to beat the mixture until it is light and fluffy. The batter is then spooned into cupcake liners and baked until the cupcakes are golden brown and a toothpick inserted into the center of a cupcake comes out clean.
Mary Berry Cupcakes can be topped with a variety of frostings, such as buttercream, cream cheese, or royal icing. They are perfect for a special occasion or simply as a sweet treat.
Mary Berry Cupcakes are a classic British treat that is well-loved for its simple ingredients and delicious flavor. With its easy-to-follow recipe and versatile toppings, it is a must-try dish for anyone who loves sweet and satisfying treats.
What is the secret to super moist cupcakes?
- Use oil instead of butter: Oil helps keep cupcakes moist and tender, while butter can make them more dry and crumbly.
- Add sour cream or yogurt: Adding a small amount of sour cream or yogurt to your batter can help add moisture to your cupcakes.
- Use buttermilk: Buttermilk is a key ingredient in many moist cupcake recipes as it helps to break down the gluten in the flour, resulting in a tender texture.
- Don’t over-mix the batter: Over-mixing the batter can lead to tough, dry cupcakes. Mix just until the ingredients are combined.
- Bake at the right temperature: Make sure your oven is properly calibrated and that you are baking the cupcakes at the right temperature. Over-baking can result in dry cupcakes.
- Cover while cooling: Once you remove the cupcakes from the oven, cover them with a clean, damp cloth or place them in an airtight container. This will help trap the moisture and prevent the cupcakes from drying out.
What is the secret to good cupcakes?
- Use high-quality ingredients: Using the best ingredients you can afford will result in better-tasting cupcakes. For example, use real butter, high-quality vanilla extract, and fresh lemons.
- Measure accurately: Baking is a science, and accurate measurements are essential for consistent results. Use a kitchen scale to measure ingredients, if possible.
- Mix ingredients correctly: Follow the recipe instructions carefully and mix the ingredients in the order specified. Over-mixing can result in tough cupcakes, while under-mixing can lead to a batter that doesn’t rise properly.
- Fill cupcake liners correctly: Fill the cupcake liners 2/3 to 3/4 full to allow room for the cupcakes to rise.
- Bake evenly: Place the cupcake pan in the middle of the oven and rotate it halfway through baking to ensure even baking.
- Frost and decorate creatively: Frosting and decorations are the finishing touch that can take your cupcakes to the next level. Experiment with different frosting flavors and decorations to find your favorite combination.
Best Mary Berry Cupcake Recipe
Servings: 6 Preparation: 10 minutes Cooking time: 25 minutes Calories: 323 Fat: 14g
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (65 g) unsweetened cocoa powder
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup (225 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 cup (240 ml) whole milk
- For the frosting:
- 8 oz (225 g) semisweet chocolate chips
- 1/2 cup (115 g) unsalted butter, at room temperature
- 3 cups (375 g) powdered sugar
- 2 tablespoons of whole milk
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined.
- Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.
- Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, melt the chocolate chips in a double boiler or in the microwave. Set aside to cool.
- In a large bowl, beat together the butter, powdered sugar, and milk until smooth. Beat in the cooled melted chocolate until well combined.
- Spoon the frosting into a piping bag fitted with a large round tip and pipe the frosting onto the cooled cupcakes.
Nutrition:
Calories: 323
Fat: 14g
Sodium: 211mg
Carbohydrates: 44g
Sugar: 25g
Protein: 4g
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Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (65 g) unsweetened cocoa powder
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup (225 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 cup (240 ml) whole milk
- For the frosting:
- 8 oz (225 g) semisweet chocolate chips
- 1/2 cup (115 g) unsalted butter, at room temperature
- 3 cups (375 g) powdered sugar
- 2 tablespoons of whole milk
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined.
- Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.
- Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, melt the chocolate chips in a double boiler or in the microwave. Set aside to cool.
- In a large bowl, beat together the butter, powdered sugar, and milk until smooth. Beat in the cooled melted chocolate until well combined.
- Spoon the frosting into a piping bag fitted with a large round tip and pipe the frosting onto the cooled cupcakes.
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