Christmas Cupcakes

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Christmas Cupcakes

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Ingredients

20 piece(s)

150 gram plain flour
1 teaspoon baking powder
0.5 teaspoon bicarbonate of soda
1 pinch salt
1 teaspoon mixed spice
100 gram Butter, softened
160 gram brown sugar
2 Eggs, Large
3 tablespoon sour cream
80 gram Boiling water
80 gram dark chocolate, broken into pieces
1 teaspoon instant coffee
royal icing, for decoration

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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

1. Put chocolate and coffee into a bowl and pour over boiling water. Give a gentle stir and allow to sit whilst you proceed with the recipe. This lets the chocolate melt gently and infuse with the coffee.

Weigh out flour, salt, baking powder, bicarb and mixed spice and set aside.

2. Put soft butter and sugar into TMX bowl and mix on speed 4 for 10 seconds. Scrape sides and mix speed 4 for 5 seconds.

3. Add 1 egg at a time mixing on speed 3 for 15 seconds after each addition.

4. Add 1/3 of the flour mixture and 1 tablespoon of sour cream and mix on speed 3 for 10 seconds. Repeat twice more, scraping sides between each addition.

5. Give chocolate mixture a stir and with TMX running on Speed 3 pour through the lid then allow to mix for 30 seconds.

6. Line two muffin trays with cupcake papers and scoop a heaping dessert spoon into each hole.

Bake in a preheated 200 degree celsius oven for 20 minutes until cooked through but still dense. Leave to cool in tin for 5 minutes then finish cooling on rack.

Ice with white royal icing and spearmint leaves and red M&Ms.

Whilst I would love to take the credit for this amazing recipe, I can't. All credit goes to Nigella Lawson - I have simply converted it to be made in the Thermomix. Hope you love it as much as I do.

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Spatula TM5/TM6
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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.