Print recipeVanilla Cupcakes
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Thermomix TM 31
Created: 2012-10-14 10:27
Changed: 2012-10-18 08:41
I use white processed sugar for this recipe as I like the cupcakes to be light in colour. If you don't mind the cupcakes being a bit darker, then use raw sugar. Make sure all your ingredients are at room temperature. I used to make these all the time in my Kitchen Aid prior to purchasing my Thermomix. The banishment of the mixer depended on whether I could produce a light and fluffy little cupcake. Needless to say Thermie has won out, particularly seeing I can make these delicious little cakes in a fraction of the time.
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
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
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.
This recipe has been adapted from the Crabapple Bakery Cupcake Cookbook.