These little cupcakes are pretty standard cupcakery...but...(and it’s a big Butt) add this frosting recipe and you are in knock out territory. Of course some of you might skip the frosting and just dust with icing sugar or something equally tres cliche. BUT DON’T skip the frosting. Trust me. You will find a new passion. This will become your new go-to-frosting-icing recipe that you can use across all sorts of cakes. It is D.I.V.I.N.E. (If I say so myself.) And yes, you’re welcome.
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- 350 Gram golden caster sugar
- 200 Gram Butter - Unsalted cubed
- 1 Teaspoon Vanilla - Bean Paste BUY
- 1 Teaspoon almond essence
- 240 Gram coconut cream
- 4 eggs
- 430 Gram flour
- 1 Teaspoon each baking powder and soda
- 1 Pinch Pink Salt Flakes BUY
- 35 Gram plain flour
- 220 Gram coconut cream
- 150 Gram icing sugar
- 150 Gram Butter - Unsalted cubed
- 30 Gram Vanilla - Bean Paste (It’s a lot, but go with it.) BUY
To make Cupcakes: Preheat oven to 180ºC. Line two 12 hole muffin trays with paper or silicone molds. Set aside.
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add butter and chop 10 sec/speed 4.
Add all remaining cupcake ingredients except flour and blend 10 sec/speed 7.
Add flour and incorporate 20 sec/Interval. Divide between prepared cases.
Bake for 20-25 minutes or until golden and a skewer inserted into the middle comes out clean. Allow to cool before piping on frosting.
To make Frosting: Place flour and coconut cream into Thermomix bowl and blend 5 sec/speed 6.
Scrape down sides of bowl and cook 15 min/80ºC/speed 3-4.
Scrape into separate bowl and cover with plastic wrap, pushing wrap down onto surface of paste. Refrigerate until completely cold.
Place sugar and butter into clean, dry Thermomix bowl and chop 10 sec/speed 7. Aerate 30 sec/Butterfly/speed 3.
Add cooked paste, and vanilla, and whip 30 sec/Butterfly/speed 3. Scrape down sides of bowl and repeat if necessary. Frosting should be creamy and white.
Cover and refrigerate for 15 minutes before icing cupcakes.
Makes approximately 24 cupcakes.