Ingredients
12 portion(s)
Cupcake Batter
- 150 grams caster sugar
- 160 grams Self Raising Flour
- 40 grams cocoa
- 1 level teaspoon salt
- 1 egg
- 120 grams Milk
- 15 grams vegetable oil
- 1 level teaspoon vanilla extract
- 118 grams Boiling water
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6
25min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
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.
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Recipe's preparation
1. Mix together caster sugar, self-raising flour, cocoa and salt on speed 6/30 seconds. Use a spatula to scrape down the sides of the bowl.
2. Add milk, vegetable oil, egg and vanilla extract on speed 5/30 seconds.
3. Preheat the oven to 180 degrees (160 if fan-forced).
4. Slowly pour in the boiling water over 10 seconds, then increase to speed 5 and mix for 30 seconds.
5. The batter is very thin so pouring the mixture into a jug makes it easlier to pour into the cupcake cases.
6. Bake for about 15-20mins or until a skewer comes out clean.
Chocolate Cupcakes
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Fantastic with buttercream icing and a great afternoon snack.
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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