Mary Berry Recipes - Page 10 of 63 - All Mary Berry Recipes In One Place. (Fan Website)

Mary Berry Fish Pie With Crushed Potatoes

This easy fish pie recipe is packed with flaky salmon, tender hake, and fresh spinach, all in a creamy, lemony dill sauce. Instead of traditional …

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Side Dishes

Mary Berry Perfect Poached Eggs

Soft poached eggs are a delicious and healthy addition to any meal, whether served over toast, asparagus, or salad. This foolproof method ensures perfectly set …

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Cakes

Seeded Granary Bread

This Seeded Granary Bread is packed with flavour from granary flour and a mix of crunchy seeds. It’s soft inside with a crisp crust, making …

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Cakes

Mary Berry Hot Cross Bun Loaf

This hot cross bun loaf has all the flavours of traditional hot cross buns but is made into one large loaf, making it quicker and …

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Cakes

Mary Berry Banana Pecan Loaf With Honey Icing

This banana pecan loaf is a delicious way to use up ripe bananas, including black-skinned ones. The riper the bananas, the richer the flavour of …

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Cakes

Mary Berry Easy Fruit Cake Recipe

This rich and moist fruit cake is perfect for Christmas, birthdays, or special occasions. It’s based on a classic Victorian recipe, packed with dried fruits, …

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Traybake Recipes

Mary Berry Dorset Apple Traybake

This Mary Berry Spiced Dorset Apple Traybake is a delicious, moist cake packed with the warm flavours of cinnamon and soft, juicy apples. Perfect for …

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Desserts

Mary Berry Chocolate Chip Shortbread

This Mary Berry Chocolate Chip Shortbread recipe is a classic, buttery treat that melts in your mouth with every bite. The addition of semolina gives …

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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

Desserts

Mary Berry Coffee And Walnut Cupcakes

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, …

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Dinner

15+ Mary Berry’s Ultimate Comfort Food Recipes for Cozy Nights

Snuggle up with Mary Berry’s most divine comfort food recipes! Perfect for cozy nights, these hearty dishes are packed with warmth and flavor. Let Mary …

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