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1 Jude Blereau's Classic vanilla & coconut cupcakes

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Jude Blereau's Classic vanilla & coconut cupcakes

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Ingredients

12 portion(s)

Classic vanilla and coconut cupcakes

  • 100 grams rapadura sugar
  • 200 grams unbleached white spelt flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda (bicarb)
  • 45 grams Desiccated Coconut
  • pinch pink himalayan sea salt
  • 100 grams unsalted butter cubed
  • 2 eggs, at room temperature
  • 190 grams Milk
  • 2 teaspoons natural vanilla extract
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Recipe's preparation

  1. Preheat oven to 170 degrees. Line a 12 hole muffin tin with paper cases.

     

    Mill rapadura sugar speed 9 / 4 secs.

     

    Add spelt flour, baking powder, baking soda, coconut and salt. Mix 5 secs / speed 5. Set aside.

     

    Melt butter 2 mins / 50 degrees / speed 4. Stop and scrape down during cooking if necessary.

     

    Add eggs, vanilla and milk. Whisk 10 secs / speed 3.

     

    Add reserved dry ingredients and mix 5 secs / speed 4. Scrape down the sides of bowl and mix for a further 5 secs / speed 4 or until batter is just combined.

     

    Leave to sit for 1-2 minutes to allow mixture to firm up. Spoon 1/4 cup of batter into each paper case.

     

    Bake for 25 minutes or until golden and the centre of the cake is firm to the gentle touch and lightly golden in colour.

     

    Turn off the oven , open door and leave cupcakes in oven for 5 minutes.

     

    Remove from oven and leave in tin until almost cool then move to a wire rack to completely cool before icing.

     

    I used Jude Blereau's Better buttercream and used sprinkles (free of artificial colours). Will post icing recipe soon. 

     

    Recipe is from Jude Blereau's cookbook, Wholefood Baking.

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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.

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  • These are fantastic. I didn't

    Submitted by Penny W on 5. January 2015 - 15:15.

    These are fantastic. I didn't have enough butter so used 80g of coconut oil instead of butter and used chia seed gel instead of eggs. Didn't need any icing on them.

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  • HI, I'm going to make these

    Submitted by kjmac on 15. October 2014 - 17:22.

    HI, I'm going to make these cupcakes for my daughter's birthday on the weeked, was just wondering if you ever got around to converting the better buttercream icing recipe?

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  • Yum! These were delicious.

    Submitted by Eirynn on 10. May 2014 - 10:12.

    Yum! These were delicious. It's so nice to have a recipe using the ingredients I would normally use, rather than trying to tweak a recipe with more refined ingredients and hoping it will turn out ok. This is my new favourite cupcake recipe!

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