Ingredients
24 portion(s)
Base
- 125 g Butter
- 150 g plain flour
- 40 g desicated coconut
- 90 g brown sugar
Filling
- 250 g sugar
- 750 g cream cheese
- 3 eggs
- 1 tsp vanilla extract
- 1 pinch salt
- 24 jersey caramels, chopped
-
6
50min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Preheat the oven to 150˚C.
Line 2 cupcake pans with cases.
place butter in bowl to melt. 60c 3 mins sp 2.Add flour, coconut and sugar, mix speed 4 for 20 secs
Share the base evenly around all 24 papers, press firmly.
Place sugar into TM bowl (no need to clean from base) mill 10secs on sp9
Add the rest of the filling ingredients and mix for 20 secs sp 5 until smooth and well combined.Pour mix evenly over the 24 cupcake cases. Add the chopped jersey caramels and place into mix, pushing down. Bake until the filling is set, about 30 minutes. Allow to cool before placing in the fridge. Best made the day before
Base
Filling
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments
Add a commentI made these with gluten free
I made these with gluten free flour and didn't add the caramel and turned out beautiful
Mmm tasty These were great!
Mmm tasty
These were great!
Yummo!! These are delicious!!
Yummo!! These are delicious!!