Ingredients
- 100 g Butter, at room temp
- 100 g full cream milk, at room temp
- 150 g caster sugar
- 150 g plain four
- 1 level tsp baking powder
- 2 eggs, at room temp
- 1 level tsp vanilla extract
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
Place the flour and baking powder into the bowl. Turbo for a few times and then set aside to use later.
Pulverise the sugar for 20 seconds at speed 10.
Add butter and mix for 15 seconds at speed 10. Now insert the butterfly and continue to cream for 1 minute at speed 4. The sugar should be dissoved. Push creamed mixture down with the spatula.
Add eggs, on at a time, and then the vanilla extract over 30 seconds on speed 4 through the opening of the lid. Push down mixture again with the spatula before proceeding to the next step.
Alternatively add all of the flour and milk, starting with one third of the flour, then half half milk, one third flour, remaining milk and finish with the remaining flour over 40 seconds on speed 2.
Pour cake mixture into cup cake cases, not filling more that two thirds of the way.
Place into a preheated oven at 180 C. Bake for about 14 minutes or if skewer comes out clean. Avoid overbaking as cupcakes will dry out too much and be very hard. Allow to cool on a wire rack before decorating with buttercream frosting.
Tip
This recipe has been adapted from the Crabapple Bakery Cupcake Cookbook.
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
Beautifully light and fluffy, and even better with the buttercream frosting.
Deltab
So fluffy
I made these the other day for the first time. They weren't as fluffy as what I thought they would be considering other people's comments, so I tried again yesterday.
OH MY GOD they were amazing. The second time I reduced the oven temp to 160 degrees because I have a fan forced oven and cooked them for 20 min.
They were so fluffy and delicious. Nearly the whole batch was gone in one afternoon. I will be making more today for my son's birthday party.
How long should I cook this mixture if I am
making a cake?
Not my favourite cupcake recipe at all!. My mixture split, I found it very fiddly compared to other recipes, and it only made 9 average sized cupcakes. Not sure I would go to the effort again.
Absolutely amazing!! Gluten free flour works perfect!! I won't use another recipe. They are so light and fluffy. Thank you!!
I've tried a lot of cupcake recipes and never found one that works for me. This recipe was the best one I've found. I would reduce the amount of sugar next time. I've also made these into chocolate cupcakes by adding 4 TBS cocoa in step 1 and they turned out well. I put 260g instead of 300g sugar, in a double batch and I preferred that for our families taste.
Amazing
Perfect recipe. My go to vanilla recipe. Thank you!!!! 5 Stars ⭐️
A lovely, light and fluffy result. Thank you for a great recipe, I’ll use it again for sure👍😋
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