The perfect cupcake recipe does exist. This is it! Thanks to one of our old friends and team members, Tash.
This cupcakery is yet another example of her pretty, simple and delish recipes.
(Best Buttercream to go with these is HERE.)
We have loads of cupcakery going on here, so please check them out!
Coconut Cupcakes with Creamy Coconut Frosting
Citrus Curd Cupcakes with Creamy Vanilla Icing
Blondie Cupcakes With Raspberry Buttercream
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 125 Grams golden caster sugar (or mill raw sugar till it resembles caster sugar)
- 125 Grams butter BUY
- 125 Grams SR flour
- 2 eggs
- 1 Teaspoon vanilla extract vanilla extract BUY
- 2 Tablespoons milk
Do
- 1
Preheat oven on 180ºC and line a muffin/cupcake tray with muffin cases.
- 2
Place sugar and butter into Thermomix bowl and mix on speed 4 until light and creamy (time will depend on the softness of your butter).
- 3
Add flour, eggs and vanilla. Mix 30 sec/Interval until just combined and smooth.
- 4
Add milk and mix again for a few seconds till combined.
- 5
Fill cases 2/3 full.
- 6
Bake approximately 20 minutes until lightly golden on top.
