Desserts - Mary Berry Recipes

Showing: 37 - 42 of 213 RESULTS

Updated on April 17, 2025March 10, 2025

Mary Berry Gingerbread Men

This one takes me right back to my gran’s kitchen—where the tin of treacle sat like royalty on the top shelf and the scent of …

Read The Recipe

Updated on October 21, 2025March 10, 2025

Mary Berry Doughnuts Recipe

Right, let me tell you about the time I nearly glued my doughnuts to the worktop with jam. Total carnage. I was halfway through shaping …

Read The Recipe

Updated on April 18, 2025March 8, 2025

Mary Berry Death By Chocolate Cake Recipe

The first time I made this, I honestly thought I’d overdone it. Too much chocolate? Turns out—no such thing. I was making it for a …

Read The Recipe

Updated on June 19, 2025February 26, 2025

Mary Berry Chocolate Chip Shortbread

The first time I made these, I didn’t chill the dough. Thought I could save a bit of time. They spread into a patchwork mess—crispy …

Read The Recipe

These coffee and walnut cupcakes are rich, nutty, and perfect for any coffee lover. They have a soft and fluffy texture, a delicious coffee flavour, and crunchy walnuts in every bite. Topped with smooth coffee buttercream and a classic butterfly decoration, they are great for afternoon tea, birthdays, or special occasions. In this recipe Mary Berry uses the all-in-one method, making it super easy and foolproof—just mix everything in one bowl and bake! Whether you’re making them for a gathering or just to enjoy with a cup of coffee, these cupcakes are a guaranteed hit. Ingredients Needed For the cupcakes: 2 tsp instant coffee granules 115g (4oz) butter (room temperature) or baking spread (at least 70% fat) 115g (4oz) caster sugar 115g (4oz) self-raising flour 1 tsp baking powder 2 large eggs 45g (1 1/2oz) walnut halves, finely chopped For the icing: 2 tsp instant coffee granules 350g (12oz) icing sugar, plus extra for dusting 175g (6oz) butter (room temperature) 6 walnut halves, halved lengthways How To Make Coffee and Walnut Cupcakes Prepare the oven and coffee: Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Line a 12-hole shallow bun tin with paper cases. In a small bowl, dissolve the coffee granules in 2 teaspoons of hot water, then set aside to cool. Make the cake batter: In a large bowl, combine the butter, caster sugar, self-raising flour, and baking powder. Add the eggs and the cooled coffee mixture. Using an electric hand whisk or a wooden spoon, beat until the mixture is smooth and creamy. Stir in the chopped walnuts. Bake the cupcakes: Divide the batter evenly between the paper cases. Bake for 15–20 minutes until the cupcakes are well-risen and firm to the touch. Transfer them to a wire rack and let them cool completely. Make the coffee icing: In a small bowl, dissolve the coffee granules in 2 teaspoons of hot water and let it cool. Sift the icing sugar into a large bowl. Add the butter and cooled coffee mixture, then beat until smooth and fluffy. Decorate the cupcakes: Using a sharp knife cut a small circle from the top of each cupcake and cut each piece in half to create “butterfly wings”. Spoon the icing into a piping bag fitted with a star nozzle and pipe a swirl into the centre of each cupcake. Place the reserved cake pieces on top to resemble wings, then add a walnut quarter between them. Lightly dust with icing sugar before serving. Recipe Tips Use soft butter: Let the butter sit at room temperature for 2–3 hours before baking to ensure a smooth mixture. Even baking: Fill the paper cases evenly so that all cupcakes rise at the same rate. Smooth icing: Sift the icing sugar before mixing for a lump-free, creamy texture. No piping bag? Simply spread the icing on top with a butter knife or spoon for an easy alternative. How To Store Leftovers Storing in the fridge: Place the cupcakes in an airtight container and store them in the fridge for up to 3 days. Bring them to room temperature before serving for the best texture. Freezing without icing: Store uniced cupcakes in a freezer-safe container for up to 3 months. Thaw them at room temperature before decorating. Freezing with icing: If freezing with icing, arrange the cupcakes in a single layer inside a container and freeze for up to 2 months. Allow them to thaw in the fridge overnight, then let them sit at room temperature before serving. Try More Recipes: Mary Berry Chocolate Cupcakes Mary Berry Ginger Cupcakes Mary Berry Lemon Cupcakes Mary Berry Carrot Cupcakes

Updated on April 17, 2025February 26, 2025

Mary Berry Coffee And Walnut Cupcakes

The first time I made these, I underestimated them. It was one of those grey Sunday mornings—my kitchen smelled like old espresso and the radio …

Read The Recipe

Updated on February 24, 2025February 24, 2025

15+ Mary Berry’s Most Popular Christmas Bakes & Treats

Celebrate the magic of Christmas with Mary Berry’s most beloved bakes and treats! Indulge in her iconic Christmas baking recipes, from sweet mince pies to …

Read The Recipe