- TM 31
Ingredients
Cup Cakes
- 100 grams Butter
- 230 grams rapadura or brown sugar
- 230 grams plain flour
- 1 teaspoon bicarb soda
- 50 grams cocoa powder
- 300 grams sour cream
- 200 grams fresh or frozen raspberries
- 4 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre heat oven to 180 c
prepare muffin trays
place cubed butter and sugar into TM bowl and cream for 30 seconds at 37 c on speed 4
add flour, eggs, bi carb soda, and cocoa powder and mix for 30 seconds on speed 5
Add sour cream mix for 10 seconds on speed 5
remove lid add raspberries and fold thru with spatula
2/3 fill muffin papers and cook for 20 minutes in oven
dust with icing sugar and enjoy
Batter
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.
Comments
I made these today and they were delicious! I didn't have any sour cream so used cream to replace it and they still turned out great
Bec
Delicious, easy, yummy and perfect!! Ended up having to make 2 lots because everyone loved them
These were delicious. I reduced the sugar to 150g and blitzed the berries otherwise the kids wouldn't have eaten them, result.....kids wanted more. Definitely a hit.
These are delicious. I only had frozen mixed berries (blackberries, blueberries and raspberries) so I used. I made 16 large muffins from this recipe and had to cook them for 25 minutes. I tested them at 20 minutes but they didn't spring back so I left them to cook a bit longer.
These are delicious. I only had frozen mixed berries (blackberries, blueberries and raspberries) so I used. I made 16 large muffins from this recipe and had to cook them for 25 minutes. I tested them at 20 minutes but they didn't spring back so I left them to cook a bit longer.
They are divine. Thanks so much for the recipe. My only suggestion is that they are best eaten on the day they are made. Whilst still good the next couple of days they were at their best on Day 1!
Ok will give this a try today
Joanne Blake
Hi Patsy
Not sure possibly your oven? I have had that happen also
Ingredients are all correct it does make a fairly dense cake
My oven is fan forced and hotter than what the dial says (i compensated for that) If you added the rasberries frozen and worked quickly so they didn't defrost that may be it or they may just need a little longer or a little hotter with your oven
Hope it works next time for you
Chees Sarah
Hi
Don't know whether it was my oven but these didn't rise at all and then sunk when I got them out. Should this have been SR flour or had baking powder in??
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