Ingredients
Cup cakes
- 130 g white chocolate
- 230 g Butter
- 230 g sugar
- 1 teaspoon vanilla
- 2 eggs
- 230 g SRFlour
- 100 g Milk
- 125 g raspberries
Topping
- 125 g cream cheese
- 125 g white chocolate
- 125 g icing sugar
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
1. Preheat over 180c. Place cup cake patties into cup cake trays.
2. Grate choc 8 seconds speed 7. Set aside.
3. Mix butter, sugar and vanilla 5 seconds speed 6. Insert butterfly, cream 1 minute speed 4.
4. Remove butterfly.Turn on TM to speed 3 add eggs one at a time. Mix for 10 seconds.
5. Add flour, grated choc and milk mix 20 seconds speed 3.
6. Add respberries mix 5 seconds speed 3. You only want the raspberries to partially mix through so that a marbled effect is achieved.
7. Spoon mixture into cup cake patties.
8. Bake 20-30 minutes until a skewer is clean when inserted into the centre of a cup cake.
Topping
1. Make icing sugar. Set aside
2. Grate choc 8 seconds speed 7
3. Add cubed cream cheese and icing sugar to choc. Mix 5 seconds speed 5 or until smooth. Insert butterfly mix until light and fluffy 5 seconds speed 4.
Decorate with chards of white choc and raspberries.
Cup cakes
Tip
To make chards of chocolate, temper choc as per EDC spread thinly on baking paper. When set refrigerate. Snap into chards when chilled.
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
Many thanks, a hit. Having read they don't rise much I was not concerned when they were fairly flat. Delicious moist, no need for icing so appreciated by my walking group in the park today
Sadly these did not work at all. They did not rise, and the icing had fine white chocolate lumps through it. I fixed the icing by mixing it for a minute or two at 37deg, but it then had to sit to cool as it was too runny. Whilst they tasted nice, there was not enough to salvage. Thank you for taking the time to share this tho.
Yum-alicious! Made these today for my mum's birthday treat and they were DELICIOUS.
I used a full block of chocolate for the cakes (180g) and a mix of frozen raspberries and blackberries.Topping: I just melted some white choc with a tiny bit of copha and squiggled this over the top.
I used my large cupcake/muffin trays with the large cup cake liners and I got 20 out of this batch. They didn't rise a lot so could pile them up more next time i guess.
Thank you for posting this recipe. Will definetly make these again.
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