Mary Berry Buttercream Icing Recipes

BERRY BUTTERCREAM FROSTING RECIPE

Steps:

• Begin by pureeing blackberries, strawberries and blueberries. Pour in a bowl and set aside.
• Add butter, powdered sugar and ½ cup of berry puree to a mixing bowl. Blend until smooth. Add more or less of the puree depending on the thickness of the frosting you'd like.
• Spread onto cool cupcakes.
• Top with fresh berries right before serving. ENJOY!

MARY BERRY'S VICTORIA SPONGE CAKE

Steps:

• To make the sponge, add the granulated sugar and soften butter to a bowl, and beat well with a hand mixer until creamy.
• Add the eggs and mix again, then add the flour, vanilla extract and baking podwer, and mix to get a smooth batter.
• Butter and flour two cake tins (19 cm, 7.48 inches), and divide the batter evenly between the tins.
• Bake in the preheated oven at 180 degrees Celsius (350 Fahreneheit) for 20 minutes, or until golden, and a skewer inserted in the middle comes out clean.
• Leave the cakes to cool down.
• To make the buttercream, sift the icing sugar with the butter, then add the vanilla extract and milk, and mix again to get a silky cream.
• To assemble the cake, spread the icing over the bottom of one cake, spread the jam over, and top with the second cake.

MARY BERRY'S LEMON CUPCAKES WITH LEMON ICING

Steps:

• Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
• Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
• Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.

EASY MARY BERRY CHOCOLATE CUPCAKES

Steps:

• Measure out the measure all the ingredients out and add them to a large mixing bowl or free-standing mixer.
• Before adding the cocoa powder, mix it with the boiling water in a small bowl until it forms a paste.
• Using a hand held mixer, wooden spoons or the k-paddle of your free-standing mixer, mix everything together until it is well combined and has a nice smooth batter.
• Spoon the cupcake mixture into the cases. Fill them about ¾ full. If you have an ice-cream scoop, they spoon out the perfect amount so can make life a bit easier (and less messy).
• Bake the cupcakes for 12-15 minutes. They're ready when they have risen and look nice and cooked on top. A metal skewer or cocktail stick put in the centre should come out clean.
• Remove them from the oven and leave them to cool in the tin for a few minutes before popping them on a wire rack to cool completely.
• Make the chocolate buttercream by adding the cocoa powder, butter, icing sugar and a few spoons of milk to a mixing bowl or free-standing mixer. Mix it together for a minute or two until it is nice and smooth.
• Add the butter icing to a piping bag with a large star shaped nozzle. Pipe the icing onto each cupcake.
• If you don't have a piping bag, simply smooth on the icing to the top of each cupcake with a small pallette knife or blunt butter knife.
• Once you've added the icing, add some sprinkles or chocolate flakes on top.
• Serve and enjoy.

MARY'S VICTORIA SANDWICH WITH BUTTERCREAM

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper.
• Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix - as soon as everything is blended you should stop. The finished mixture should be of a soft 'dropping' consistency.
• Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
• Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
• While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
• The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
• To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel - then you can turn it from your hand onto the wire rack. Set aside to cool completely.
• For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle.
• To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve.

RECIPES

Steps:

• Step 1:Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).Step 2:Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.How to produce even cupcakesStep 3:To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.