Blondie Cupcakes With Raspberry Buttercream

Name: Thermomix recipe: Blondie Cupcakes With Raspberry Buttercream
Prep time: 20 min
Cook time: 25 min
Ingredients: 100 Grams butter; 150 Grams brown sugar; 1 Teaspoon vanilla bean paste; 45 Grams pure maple syrup; 2 eggs; Pinches pink salt flakes; 170 Grams bakers or strong flour; 1/2 Teaspoon baking powder; 1/2 Teaspoon baking soda; 150 Grams raspberries; 1 lime, juice; 400 Grams fine icing sugar; 50 Grams butter; As much Raspberry Puree as needed to reach colour you are happy with!

Makes 12 Prep Time 20 minutes Cook Time 25 minutes Rated: Print

Pretty in Pink….and white…I have an issue with cupcakes….well, not with eating them of course, but rather with taking pics of them. And so it was that I put a shout out on Facebook for suggestions…shooting suggestions if you will, on cupcakery!! What do you know?? There are experts out there, most of whom will give you their honest opinion for a cupcake….and one who came and actually took pics and gave me a very quick lesson on the finer points of my own camera, for the princely sum of two cupcakes! Fantastic….(thanks Mark) so now…who took which pic??? That is the question. I took pics as well, so if you can tell whose is whose, I will send you a cupcake. (Actually, I will not, but you can have this perfectly good cupcake recipe and make a whole dozen for yourself!)

Happy Mothers (and might I add Grandmother’s) Day….to you all!

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Need

The Cakes
100 Grams butter BUY
150 Grams brown sugar
1 Teaspoon vanilla bean paste BUY
45 Grams pure maple syrup
2 eggs
Pinches pink salt flakes BUY
170 Grams bakers or strong flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
Raspberry Puree
150 Grams raspberries
1 lime, juice
Frosting
400 Grams fine icing sugar
50 Grams butter BUY
As much Raspberry Puree as needed to reach colour you are happy with!

Do

1: Cake;
2: Preheat oven to 180ºC and line 12 hole muffin tin with silicone cupcake liners.
3: Place butter into saucepan and cook until it becomes buerre noisette on Induction 10, stirring constantly. Pour into Thermomix bowl and add sugar, vanilla and maple syrup. Blend 5 sec/speed 5. Scrape down and allow to cool slightly.
4: Add eggs and blend 10 sec/speed 6. Add remaining ingredients and fold 12 sec/Interval. Scrape down sides of bowl to incorporate last little bits of flour. Divide equally in prepared tin. Bake 20-25 minutes or until springing back when touched with a finger. Cool completely.
5: Optionally, cut out the centre piece of each cake and fill with 1 tsp raspberry jam and place the piece of cake you removed back into place before continuing with frosting.
6: Raspberry Puree;
7: Place berries and juice into Thermomix bowl and cook 6 min/100ºC/speed 2. Strain through fine sieve and cool completely before using.
8: Frosting;
9: Place sugar and butter into Thermomix bowl and blend 6 sec/speed 6.
10: Whip 30 sec/speed 4/butterfly.
11: Remove butterfly and add raspberry puree a little at a time blending 3-4 sec/speed 6 between additions until you have the desired colour.
12: Remove frosting from bowl and place in fridge for an hour or so before piping onto cupcakes

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!