MARY BERRY'S VANILLA CUPCAKE RECIPE WITH SWIRLY ICING
Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing.
Categories birthday party baking comfort food dessert
Time 40m
Yield 1-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/gas mark 4. 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.
- Meanwhile, make the icing. 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.
- Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). 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.
APPLE & SULTANA MUFFINS
These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
- In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
- Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.
OLD-FASHIONED SULTANA CAKE
Make and share this Old-Fashioned Sultana Cake recipe from Food.com.
Provided by Jubes
Categories For Large Groups
Time 1h50m
Yield 1 sultana cake, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150°C and grease a 20cm square or round cake tin.
- Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
- Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
- Stir in the chopped butter and set aside the sultanas to cool.
- Beat together the eggs, essence and sugar. Then add in the sultanas.
- Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
- Stir the flour into the sultana mix.
- Pour into prepared cake tin and bake for 1 1/2 hours.
Nutrition Facts : Calories 356.4, Fat 15.7, SaturatedFat 9.5, Cholesterol 78, Sodium 172.6, Carbohydrate 53.1, Fiber 1.8, Sugar 35.6, Protein 4.1
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