- TM 31
Ingredients
Victoria Sponge Cupcakes
- 250 gram unsalted butter, Room temperature
- 250 gram raw sugar
- 5 large eggs
- 250 gram self raising sugar
- 1 level teaspoon Vanilla bean paste (or essence)
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Turn on oven 180'C
Using TM
Place raw sugar in TM and mill for 40sec, sp9. Set aside
Insert butterfly, cut butter into medium sized cubes and evenly place in TM, 1min, sp3. Scrape down sides and continue for a further 2ins, sp3.
Lightly beat the eggs in a separate bowl, set aside.
Whilst the TM is on, through the top, combine the sugar and vanilla bean paste with the butter and mix for 3mins, sp3.
After the above has been completed, turn the TM on sp2, and slowly pour the eggs in through the top. Allow at least 30seconds to pour the eggs in. Then add in the self raising flour (through the top) and mix 40sec, sp2 1/2.
That is your batter
Divide into cupcake cases, I only fill mine just a little over half way that way they do not explode and have a very small dome and will be easy to ice.
Victoria Sponge Cupcakes
Tip
Do not over beat the mixture once the eggs and flour is in the TM
These cupcakes will not be super light and fluffy, they will be a little dense as they are not a normal sponge cake receipe
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
These are my go to cupcake and use up eggs recipe! The kids love them and we like them a little bit dense. So easy!
Lovely and light, I just didn’t get much rise in mine 😬
Great easy recipe to follow made these tonight and where yummy told by my boys thank you so much
Will keep this recipe in my book l put my favs in 
Helen Williams
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