Ingredients
Cupcakes
- 450 grams Milk
- 20 grams vinegar
- 140 grams extra light olive oil
- 2 teaspoons vanilla extract
- 250 grams Self Raising Flour
- 60 grams cocoa
- 350 grams sugar
Frosting
- 500 grams icing sugar
- 50 grams cocoa
- 180 grams Butter
- 250 grams full fat cream cheese
- 2 teaspoons vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat fan forced oven 180 c
Weigh in milk and vinegar. Let sit while you line 24 cupcake cases.
Weigh in oil and vanilla. Sp 5/5 secs
Weigh in flour, sugar and cocoa. Sp 5/10 secs
Pour into cupcake cases, bake for 15-17 mins.
Weigh in dry ingredients. Sp 10/3 secs
Weigh in all remaining ingredients. Sp 7/60 secs- 5 mins.
The mixture will take quite a while to blend, use spatula to help. It will end up light and fluffy.
Pipe or spread on cool cupcakes
Cupcakes:
Frosting:
Tip
You can supstitute any vegetable oil into this recipe, but do not use regular evoo as the taste is too strong.
The vinegar will curdle the milk, making the crumb nice and soft. white/brown/acv will do but NOT extra strength ACV
You can sub soy or almond milk to make the cupcakes vegan. Use vegan "buttercream" to frost.
It takes a while for the frosting to come together, but avoid adding milk etc to the frosting, as it will make the final product too soft. I use coles cream cheese as it comes in a tub- I use the tub to store the leftover frosting! Too good to waste!
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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