We earn a commission for products purchased through some best berry muffin recipe in this article. There are few occasions not improved by one of Mary Berry’s vanilla cupcakes with swirly icing – except perhaps the situation where you’ve eaten one too many of Mary Berry’s vanilla cupcakes with swirly icing. The queen of baking has perfected the simple, flawless, works-every-time cupcake recipe with this delicious vanilla bake.
This cupcake recipe uses self-raising flour and baking powder for an extra-fluffy texture and an all-important drop of vanilla extract to add that moreish vanilla flavour. A sweet buttercream icing is swirled on the top of these vanilla cupcakes for a celebratory look and to add that all important creamy flavour. The brilliant thing about this cupcake recipe is how versatile they are. Make a batch for a birthday party and decorate with silver balls, sprinkles or pink hearts or give a gift of vanilla cupcakes to a colleague or loved one and try decorating with chocolate curls. Or, over the summer, add a sliced strawberry on top for that fresh, sunny berry flavour.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Line a 12-hole muffin tin with paper cupcake or muffin cases. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool. Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in. Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate. Red Online participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.
2022 Hearst UK is the trading name of the National Magazine Company Ltd, 30 Panton Street, Leicester Square, London, SW1Y 4AJ. This chocolate chip muffin recipe was kindly shared by one of our Recipe Club members. Grease or line 6 extra large muffin tins or 12-15 medium muffin tins. Beat the eggs and Chelsea White Sugar together. In a separate bowl, combine the Edmonds Standard Grade Flour, cocoa powder and Edmonds Baking Powder. Add this dry mix to eggs and Chelsea White Sugar.
Add the vanilla essence, Meadow Fresh Original Milk and melted Tararua Butter. This recipe has not been tested by Chelsea Sugar. What did you think of this recipe? We switched the chocolate drops for caramel ones and what a hit! THE BEST MUFFINS EVER the mixture is a bit runny but it doesn’t matter: just keep going! They were gone the second they were out of the oven!
This will be my go-to now for kids lunch boxes. Agree with chocolate chips mixed with flour will prevent them sinking. A great base recipe to work off of. I took this and modified it to my tastes and they turned out amazing. My version is pretty close, with some changes in measurements and ingredients.