- TM 31
Ingredients
Mixture
- 160 g raw sugar
- 130 g unsalted butter
- 240 g Gluten Free SR Flour, (I Like Orgran Brand)
- 1 tsp Vanilla Bean Paste
- 3 eggs
- 120 g Milk
- 1 tbsp apple cider vinegar, (I Like 'Braggs' ACD)
- 1/2 tsp baking powder
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 the oven to 160Degrees for fan forced, or 180 for convection.
Weigh the sugar into the TM bowl and mill for 5 sec | Speed 10.
Add The Butter to the TM Bowl, then chop for 5 sec spd 7. Scrape down sides of the bowl.
Insert the Butterfly and mix for 30 sec | Speed 4.
Add Vanilla Bean Paste, Apple Cider Vinegar and Baking Powder and mix for 1 Minute | Speed 4. During this minute, add the eggs through the hole in the lid. REMOVE the Butterfly.
Add the milk and flour and mix for 15 sec | Speed 5. Scrape down sides of the bowl and repeat (15 Seconds | Speed 5)
Pour into lined cupcake tin / moulds. Place into oven and bake for 15 minutes or until skewer runs clear when inserted into the centre of a cupcake.
How To:
Tip
*These are great iced with Buttercream Icing. I use and love this recipe: //www.recipecommunity.com.au/basics-recipes/buttercream-icing/92168
*For a non Gluten Free version use standard Self Raising flour and remove the ACD and Baking powder from the recipe
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.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Best GF cupcakes!! Light & fluffy, these were a total hit! You wouldn't know they're GF. I used the Oran brand SR GF Flour.
These were delicous, and fluffy!
we had guests over and two of them were gluten free. Everyone loved these and they were really yummy!
These are absolutely sensational! The cupcakes turned out moist and fluffy. I iced them with buttercream. So tasty.
These are great!!! I am dairy free also, so I used vanilla almond milk and oil in place of the butter. They were nice and light! Just make sure to watch them in the last few minutes, as the tops can go crunchy if left for too long.
Nadia! These are the most delicious cup cakes ever! My go to recipe now - and so easy. I used Aldi Lactose Free milk and White Wings GF flour as that is what I had on hand. I added strawberry and cream essence to my icing and they taste like Strawberry Cupcakes!
Amazing, so light and fluffy you would not know its gluten free. I fileld 2/3 full and got 20 cupcakes.
Great flavour. I filled patty pans 2/3 full and they all overflowed. I'll put in less mixture next time.
Yummmm
Absolutely sensational! We're dairy free too so I substituted with nuttalex and rice milk. They turned out so light and fluffy!! Only thing I'd change next time is not fill the patty pans quite so much as some of them overflowed. Need to keep them just under 2/3 full. The recipe will make 12 large cupcakes (more like muffin size). Thanks for such a great recipe!
These are really yummy, very moist and texture was soft. I could have made 15, they all overflowed! Will def make again
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