Ingredients
Cup Cakes
- 270 grams plain flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon bicarbonate soda
- 70 grams caster sugar
- 125 grams Butter, roughly chopped
- 1 egg
- 250 grams golden syrup
- 180 grams hot water
Icing
- 125 grams white sugar
- 1 teaspoon Butter
- lemon juice, from 1/2-1 lemon
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180degC.
Put flour, ginger, cinnamon & bicarb soda in TM bowl. Mix 10 seconds, speed 4. SET ASIDE.
Put sugar in TM bowl and mix 10 seconds, speed 9. Add butter and chop 5 secs, speed 8. Insert butterfly and whip for 2 minutes, speed 3. Scrape sides of bowl & whip further 30 seconds, speed 3. Remove butterfly. Scrape down sides & bottom of bowl. Add egg and mix 10 seconds, speed 5. Add golden syrup and mix 20 seconds, speed 6, increasing speed gradually. Scrape down sides of bowl.
Add half dry ingredients & half water. Mix 10 seconds, speed 6. Scrape sides & repeat with remaining dry ingredients & water. Scrape down sides & bottom of bowl again and mix 10 seconds, speed 6.
Put mixture into cup cake papers and bake in oven for approx. 25 minutes.
Once cool, spread with icing.
Put sugar in TM bowl and mix for 15 seconds, speed 9. Add butter and juice from 1/2 a lemon. Blitz on speed 4 until right consistency. Add more lemon juice if required.
Method - Cup Cakes
Method - Icing
Tip
Can be made as a whole cake. Bake for approx 1 hour
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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