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1 raspberry and white chocolate cupcakes

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raspberry and white chocolate cupcakes

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Ingredients

12 portion(s)

cupcakes

  • 130 grams raw sugar
  • 125 grams Butter
  • 4 level tbsp Vanilla ess
  • 2 eggs
  • 125 grams Milk
  • 230 grams SR flour
  • 130 grams White Choc Bits
  • 300 grams frozen Rasberries
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Recipe's preparation

    cupcakes

  1.  


    Add raw sugar to TM bowl & mill for 5 sec/ spd 9

  2.  


    Add butter, vanilla ess, Eggs, Milk, SR Flour and combine for 3 sec/ spd 5, remove lid and scrape down bowl. Mix for an additional 15 sec/ spd 8

  3.  


    Add white choc bits and raspberrys mix counter-clockwise operation 60 sec/ spd 3

  4.  


    devide batter evenly between 12 muffin hole tray (pattypans work best)

  5.  


    bake at 180 degrees (aprox) 20 minutesor untill golden and spring back when lightly touched in the middle


     

  6.  


    ice as desired when cooled with favourite frosting

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Tip









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

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  •   Tried making these tonight.

    Submitted by missnisku on 19. May 2014 - 19:26.

     

    Tried making these tonight. ...they were awesome! I did adjust measurements a little. I used 3 cap fulls of vanilla essence and only 300gm frozen raspberries. Yummy big hit with the kids. 

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