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1 Yema Cupcakes

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Yema Cupcakes

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Ingredients

Yema Frosting

  • 115 grams Milk
  • 4 tablespoons cornflour (starch)
  • 40 grams unsalted butter
  • 125 grams water
  • 180 grams raw sugar
  • 110 grams milk powder
  • 1 pinch salt
  • 4 egg yolks
  • 10 drops yellow food colouring

Meringue Mix

  • 4 egg whites
  • 0.5 teaspoons cream of tartare
  • 60 grams castor sugar

Cupcake Batter

  • 4 egg yolks
  • 60 grams water
  • 50 grams oil, Low Scented
  • 190 grams plain flour
  • 120 grams castor sugar
  • 1 teaspoons vanilla essence
  • 0.5 teaspoons baking powder
  • 0.5 teaspoons salt

Assembly

  • 250 grams Dairylea Cheddar
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  • 6
    1h 40min
    Preparation 40min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Yema Frosting
  1. Place a bowl on TM lid and weigh in:
  2. 115 grams Milk
  3. 4 tablespoons Cream of Tartare.

    Mix together and set aside.
  4. Weigh into the TM bowl:
  5. 40 grams Unsalted Butter
  6. 125 grams Water
  7. Place lid on with Measuring Cup inserted
  8. Cook for 3 minutes / Varoma / Speed 2
  9. Weigh in 180 grams Raw Sugar
  10. 110 grams Milk Powder
  11. Add a pinch of Salt
  12. Place lid on with Measuring Cup inserted
  13. Blend for 30 seconds / Speed 10
  14. Add 4 Egg Yolks to the TM bowl
  15. Add the reserved Cornflour mix
  16. Add 10 drops of Yellow Food Colouring
  17. Place lid on with Measuring Cup inserted
  18. Cook for 30 minutes / 90 C / Speed 4
  19. Check for consistancy, the custard will need to be hard set to be able to pipe, you may need to add further time.

    Transfer to a bowl and allow to cool for 1 hour
  20. Preheat Oven to 170 C

    Prepare Cupcake tins with 20 cupcake liners, set aside
  21. Wash and clean bowl
    22. Meringue Mix
  22. Ensure that your bowl is sparkling clean
  23. Place a bowl on TM lid and weigh in:
  24. 60 grams Caster Sugar

    Set aside
  25. Insert the Butterfly Whisk
  26. Add 4 Egg Whites to the TM bowl
  27. Add 1/2 teaspoon Cream of Tartare
  28. Place lid on top with Measuring Cup inserted
  29. Cook for 2 minutes / 60 C / Speed 3
  30. Place lid on top - remove the Measuring Cup
  31. Cook for 2 minutes / 60 C / Speed 3

    Meanwhile slowly add the reserved Caster Sugar
  32. Place lid on with Measuring Cup inserted
  33. Cook for 3 minutes / 60 C / Speed 3
  34. Transfer Egg Whites to a large bowl and set aside
    35. Cupcake Batter
  35. Do not wash bowl
  36. Add 4 Egg Yolks to the TM bowl
  37. Weigh in:
  38. 60 grams Water
  39. 50 Grams of Oil (Low scented)
  40. 190 grams Plain Flour
  41. 120 grams Caster Sugar
  42. 1/2 teaspoon Baking Flour
  43. 1/2 teaspoon Salt
  44. 1 teaspoon Vanilla Essence
  45. Place lid on with Measuring Cup inserted
  46. mix for 10 seconds / Speed 5
  47. Transfer cupcake batter into the bowl with reserved egg whites

    Gently fold through the batter until combined
  48. Divide batter into prepared cupcake liners
  49. Cook in oven at 170 C for 15 - 18 minutes
  50. Allow to cool
    51. Assembly
  51. Grate 250 grams DairyLea Cheedar Cheese

    Set aside
  52. Use a star shape nosle on your piping bag

    Fill the piping bag with cooled Yema Frosting
  53. Pipe a rosette on top of the cooled cupcake
  54. Add a large pinch of shredded cheese on top of the rosette

    Repeat until all cupcakes have been decorated
10

Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Additional equipment required:
Large Bowl, Piping Bag and Star shaped nossle, Cupcake trays and 20 cupcake liners

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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