The only cupcakes I like are ours!! I have been charmed by pretty cupcakes before only to be disappointed beyond measure by dry unappealing cake. Thank goodness we have a baking expert on the team and her cupcakes are everything a cupcake should be. A little bite of delight. Moist, full of flavour and oh that frosting! GO Bree.
These work wonderfully well as birthday cakelets, but by all means, Christmas them up. We certainly do...any excuse for cake right?
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 300 Grams Plain Flour
- 2 Teaspoons Baking powder
- 350 Grams Raw Caster Sugar BUY
- 200 Grams Butter soft BUY
- 4 Eggs, room temperature
- 2 Teaspoons Vanilla Bean Paste BUY
- 1 Pinch Pink Salt Flakes BUY
- 250 Grams Milk
- 2 Batches Ermine Frosting Recipe
- food colouring, optional
Preheat oven to 170°C and line 24 large cupcake tins with paper cases (or 80 minis)
Place flour and baking powder into the Thermomix bowl, combine 10 sec/speed 10 to sift. Set aside.
Place sugar into the Thermomix bowl and mill 10 sec/speed 10
Add butter and chop 20 sec/speed 5 this will take longer if the butter is cold. It needs to be fully combined before inserting the Butterfly.
Insert Butterfly and whip 90 sec/Butterfly/speed 3. Scrape down sides of bowl.
Add eggs 1 at a time and incorporate 30 sec/speed 3 for each.
Add vanilla and salt, combine 6 sec/speed 3. Scrape down sides of bowl.
Add a third of the flour mix, combine 8 sec/ speed 3 scrape bowl. Add half of the milk (125 grams) 8 sec/speed 3. Scrape down sides of bowl.
Add another third of the flour mix, combine 8 sec/ speed 3. Add remaining milk (125 grams) 8 sec/speed 3. Scrape down sides of bowl. Add the remaining flour and mix 6 sec/speed 3.
Finishing combining with a spatula.
Fill paper cases 3/4 of the way and bake 15-18 minutes, or until slightly browned and bounce back when touched. Cool completely before frosting.
Make the ermine frosting, adding food colouring at the end, if using.
Pipe icing onto the cupcakes, or slather on with a butter knife for a rustic look.
Best served at room temperature, but store in the fridge.
Recipe can be halved. But why would you?