Mary Berry's vanilla cupcakes with swirly icing

This is my favourite cupcake recipe and it's super easy to!

Ingredients for 12 cupcakes:

175 g butter (room temperature)
175 g self raising flour
175 g caster sugar
1/2 tsp. baking powder 
1/2 tsp. vanilla extract
1 tbsp. cacao powder
3 large eggs


Ingredients for the icing:

175 g butter, room temperature
1/2 vanilla extract
3 tsp milk
350 g icing sugar
3 drops of food coloring by your choice

Preparation:

Line a 12-hole muffin tin paper cupcake or muffin cases.
Put all the cake ingredients into a large bowl and beat with an electric hand wisk, until smooth and evenly mixed. Divide mixture evenly between the paper cases. Bake at 180°C. 


Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of milk, and half the icing sugar in 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 25 to 30 minutes, until the cakes are well risen and firm on top.
Transfer to wire rack to cool.


Add 3 drops of edible food coloring to icing. Put icing in piping bag fitted with Ø 13mm star nozzle.
Twist the end of the bag to seal the icing in.

Pipe swirls of the icing on top of each cupcake.

Bon appetit!

Kind regards, till next reading...

Recipe is from: Mary Berry Cookery Course: A Step-by-Step Masterclass in Home Cooking,
with some small changes.

 Mary Berry’s Cookery Course by Mary Berry