Ingredients
Wet ingredients
- 4 portion eggs
- 210 g Butter or Ghee, Oil/fat source. Nuttelex ok alternative
- 150 g castor sugar
Flour mix
- 40 g Rice flour - white, high starch, Shop-bought often higher starch.
- 60 g rice flour, Milled in Thermomix (long/med grain white rice good combo)
- 40 g sorghum flour
- 100 g arrowroot or tapioca starch
- 2 tsp baking powder
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Beat eggs on speed 3.5 with butterfly for 2 minutes
Add castor sugar and mix for 10-20 seconds on speed 3.5 until well combined
Add softened butter and combine well ~speed 3.5 for 30-60 seconds. May take longer if not fully pre-softened.
Add flour mix to wet ingredients and combine on ~ speed 3-4 for 20-60 seconds. DO not over mix, and do the minimum you have to to combine. May combine after 5 seconds then scrape down sides and another 5 seconds. May require longer.
Spoon into cupcake patty pans or preferred cooking tray.
Bake for 15 minutes in a pre-heated 180C fan-forced oven. Should be nicely browned on top.
If you plan to freeze these, consider doing ASAP, even while still warm to help lock in the freshness and moisture.
Wet ingredients
Adding dry ingredients
Finishing and Baking
Freezing/storing
Tip
Pre-mix the flours for best results
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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Comments
Where is the vanilla?
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