Ingredients
Cupcakes
- 85 g Self Raising Flour
- 70 g plain flour
- 113 g Butter, softened
- 170 g castor sugar
- 2 eggs, large, room temperature
- 25 g Milk, (Full cream was used for this recipe)
- 1/2 tsp vanilla essence
Icing/Butter Cream
- 85 g Butter, softened
- 40 g cocoa powder, (Dutch processed was used for this recipe)
- pinch salt
- 120 g icing sugar
- 1/2 tsp vanilla essence
- 1 tablespoon Milk, (Full cream was used for this recipe)
- 30 g cream, fresh, thickened
Decorations
- cocunut, desiccated
- 300 g cream, fresh, thickened
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place butter on bench.
Preheat oven to 170 ºc.
Line a cupcake/muffin tin with cupcake liners.
Place butter and castor sugar into bowl for 20 seconds on speed 5.
"Closed lid" Butter and sugar should be creamed together. Add eggs and mix for a further 3 seconds on speed 5.
"Closed lid" Add self-raising flour and plain flour. Mix for 5 seconds on speed 5 again.
"Closed lid" Add milk and vanilla essence. Mix again for 5 - 10 seconds on speed 5.
"Closed lid" Be careful not to over beat as this will make the cakes hard instead of soft and fluffy. I would therefore only mix for 5 seconds, check the batter, and if necessary mix for a further 5 seconds. Spoon the batter into the cupcake liners and then place into the oven.
Bake for 20-25 minutes at 170 ºc.
Wash bowl
"Closed lid" . Can be a little bit wet inside after washing. Place fresh thickened cream into bowl.
Insert butterfly.
Mix for 30 seconds on speed 5, or until your desire. (This is merely from page 11 of the 'Everyday C6. Wash or rinse the bowl.
"Closed lid" The bowl doesn't need to be completely dry for next step. 
Add butter, cocoa and salt into bowl.
"Closed lid" Mix for 10 seconds on speed 5. This should be a dry but mixed consistency, as per photograph. Add icing sugar and mix for 5 seconds on speed 5.
Add milk and vanilla essence, mixing again for 5 seconds on speed 5.
Add fresh, thickened cream for 10 seconds on speed 5.
Use a teaspoon to make a hole in the centre of the cupcakes. The hole should be deep but not too wide.
Ice the cupcake with a butter knife making sure the cupcake is completely covered. The chocolate icing/butter cream should also cover the hole in the centre, but not completely fill it.
Use a piping bag or icing utensil to pipe the fresh cream into the centre of the cupcake.
Sprinkle with desiccated coconut. Refridgerate.
Cupcakes
Decorations - Fresh Cream (whipped)
Icing/Butter Cream
Decorations
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
Thx for this recipe, I recently made these for Australia day, everyone loved them.
Such a delicious treat on Australia Day. Will certainly be making these again
Such a delicious treat on Australia Day. Will be making these again
Followed recipe exactly, so easy and it turned out awesome! The kids loved it (no surprise there).Thanks for posting
Get some thermy up ya. Oh boy what a machine...
Dissappointed with the cake mix. I followed the recipe exactly but found the cake didn't rise but instead spread out flat. Cake still tasted ok but couldn't top.
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