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1 Rose Swirl Cupcakes (from Donna Hay magazine)

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Rose Swirl Cupcakes (from Donna Hay magazine)

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Ingredients

12 portion(s)

  • 255 gram Self Raising Flour
  • 165 gram TM caster sugar
  • 150 gram Butter
  • 3 eggs
  • 80 gram Milk
  • 2 teaspoon vanilla extract
  • 1 teaspoon Rosewater
  • pink food colouring
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  • 6
    20min
    Preparation
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    Cupcake Batter

  1. 1. Preheat oven to 160C

    2. Insert Butterfly and cream butter and sugar on Speed 3 for 15 seconds  (If butter is hard, chop first on speed 5 without the Butterfly

    3. Add all remaining ingredients EXCEPT the food colouring and mix on speed 4 for 30 seconds

    4. Pour batter into a separate bowl and add a few drops of food colouring.  Using a skewer, swirl the food colouring through the batter, being careful not to over-mix the colouring.

    5. Divide batter between 12 cupcake cases (or 24 mini muffin cases)

    6. Bake for 20-25 mins  (ovens may vary)

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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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  • So beautiful light and fluffy

    Submitted by ENJOMum on 22. April 2014 - 12:52.

    So beautiful light and fluffy and ready in minutes. I used a little homemade plum jam instead of food colourings.

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