Mary Berry's vanilla cupcakes with swirly icing rec

Name: Mary Berry's vanilla cupcakes with swirly icing recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g (6.2oz) butter (room temperature), cut into large pieces; 175 g (6.2oz) self-raising flour; 175 g (6.2oz) caster sugar; 0.5 tsp baking powder; 3 large eggs; 0.5 tsp vanilla extract; 175 g (6.2oz) butter (room temperature), cut into large pieces; 0.5 tsp vanilla extract; 2 3 tbsp milk; 350 g (12.3oz) icing sugar, sifted; 1 -3 drops pink edible colouring; 1 cup edible pink hearts or other sprinkles

Servings: persons

175 g (6.2oz) butter (room temperature), cut into large pieces
175 g (6.2oz) self-raising flour
175 g (6.2oz) caster sugar
0.5 tsp baking powder
3 large eggs
0.5 tsp vanilla extract
175 g (6.2oz) butter (room temperature), cut into large pieces
0.5 tsp vanilla extract
2 3 tbsp milk
350 g (12.3oz) icing sugar, sifted
1 -3 drops pink edible colouring
1 cup edible pink hearts or other sprinkles

1
Preheat the oven to 180C (fan 160C/350F/Gas 4).
2
Line a 12-hole muffin tin with paper cupcake or muffin cases.
3
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.
4
Divide the mixture evenly between the paper cases.
5
Bake for 2025 minutes, or until the cakes are well risen and firm on top.
6
Transfer to a wire rack to cool.
7
Make the icing: put the butter, vanilla extract, 2 tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth.
8
Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
9
Put half of the icing into another bowl and colour it pale pink with the edible colouring.
10
Carefully spoon this down one side of a piping bag fitted with a No.
11
8 star nozzle, then spoon the non-coloured icing down the other side of the bag.
12
Twist the end of the bag to seal the icing in.
13
Pipe swirls of the icing on top of each cupcake.
14
Scatter with the edible pink hearts, or other sprinkles, to decorate.

1437

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 175 g (6.2oz) butter (room temperature), cut into large pieces, 175 g (6.2oz) self-raising flour, 175 g (6.2oz) caster sugar, 0.5 tsp baking powder, and more.

Yes, Mary Berry's vanilla cupcakes with swirly icing recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mary Berry's vanilla cupcakes with swirly icing recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions