Tash strikes again. Beautiful, simple and there are flowers in the pic! (Thanks A Little Bit of Thyme!!) Tash is officially Team Tenina these days, having taken lots of the lovely pictures that you see across several of my publications, the most recent of which is the new calendars for 2017. GO GET THEM HERE. She also is our graphic artist and I am trying to pin her down for even more of her gorgeous amazing talents. We love Tash!!
This cupcakery is yet another example of her pretty, simple and delish recipes. Make sure you go and say hi to her on Facebook as well. She has much more to give you than cupcakes...just sayin.
(Best Buttercream to go with these is HERE.)
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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.
