Ingredients
12 portion(s)
Black Russian Cupcakes
- 170 g sugar
- 1/2 vanilla pod
- 55 g macadamia oil
- 165 g flour
- 75 g cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 tbsp Instant Espresso Powder
- 1/2 tsp salt
- 2 eggs
- 250 g Milk
- 65 g kahlua, or mix of kahlua and vodka
Kahlua Buttercream
- 300 g icing sugar
- 120 g Butter, softened
- 30 g kahlua
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6
25min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Put cupcake liners in a 12 hole cupcake tray. Heat oven to 180 degrees.
Mill sugar and vanilla pod for 10 seconds on speed 9. Add the oil and eggs and mix speed 7 for 20 seconds. Dissolve the baking soda and coffee granules in the milk, add that mix and all other ingredients to the bowl and mix 10 seconds on speed 6.
Fill the cupcake liners to 3/4 full then bake 12 to 15 minutes until cooked. Cool before icing.
Describe the preparation steps of your recipe
Mix the butter and icing sugar and kahlua until smooth then pipe on the cooled cupcakes.
Black Russian Cupcakes
Kahlua Buttercream
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
one for the adults!
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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