- 225 grams SR flour
- 250 grams Milk
- 1 tablespoon white wine vinegar
- 150 grams Butter
- 1 pinch salt
- 1 teaspoon vanilla essence
- 50 grams cocoa
- 1.5 teaspoons Bi-carb soda
- 210 grams sugar
- 2 eggs
- 1 --- EDC or BCB Butter Cream Icing
- 20 grams cocoa
- White Choc Melts
- Black Icing Pen
Heat oven to 180C and line cupcake tray/muffin tray with patty pans.
Weigh milk into a small glass jug on top of Thermomix (not into thermomix bowl). Add vinegar to milk and set aside.
Add butter to themomix bowl. Melt butter - 3min/90deg/speed3
Put butterfly in TM bowl. Add SR Flour, Salt, Cocoa, Sugar & Bi Carb & half of the milk to TM bowl. 1min/Speed 4
Add Eggs and the rest of the milk. 1min/Speed 4
Spoon mixture into patty pans (2/3 full) and cook for approx 20min on 180C.
Make buttercream icing as per EDC or BCB adding cocoa when you add the icing sugar
When cupcakes are cool, ice with buttecream icing and decorate with jaffas, prezels, white choc melts and black icing
I used Black Queen Writing Icing for the eyes and mouth
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.
Other users also liked...
- Strawberry Tiramisu (kids friendly, no alcohol)
- Savoury Halloumi Muffins
- Meat Dumplings
- Fluffy Sweet Caramel Flan
- Red Lentil Dahl
- Traditional Carrot Cake
- Quick "Chocolate" Cake - Gluten Free
- Cheesy Bacon Scrolls
- Cheese & Bacon scrolls
- Apple porridge
- Turkish Lentil Soup
- Chocolate self saucing pudding