Cupcake recipe ( Vanilla) Based on a Pound cake formula
If I have to make a plain cupcake for any event this is the one I use. Quick, simple and tastes the bomb! I’ve written this recipe specifically for the Thermomix because there are a few little differences between it and a conventional stand mixer.
- 220 g butter straight from the fridge cut into cubes
- 220 g caster sugar
- 1 tsp. vanilla extract or two tsp if you like vanilla as much as me
- 220 g eggs ( about 4 eggs)
- 220 g self-raising flour
- 80 g milk
- Preheat oven to the desired temperature setting (See the notes section)
- Pop your liners in their trays
- Weigh your eggs into a bowl or small jug and set aside
- Weigh your flour and set aside
- Weigh your milk and vanilla and set aside
- Weigh the butter and sugar into the TM bowl and mix on speed 6/20 seconds. Using a spatula, clean down the sides and lift the mix from the base of the TM bowl to incorporate any larger lumps that may have got stuck down there.
- Pop the lid back on and give it another mix on speed 6 for 10 seconds.
- With all your ingredients lined up on the bench, turn the blades to speed 4 and drop the eggs through lid one at a time giving them 5 - 10 seconds between each addition. The mix may look curdled at this stage but don’t worry it’s all about the egg/butter ratio. There's a solution for this, but that's another lesson. I'll post some cupcake tips soon like my cookie tips here.
- Add ½ the flour and half the milk and on speed 4 /10 seconds to completely combine, scrape down the sides and add the remaining flour and milk continuing to mix on speed 4/10 seconds
- Remove the lid and check the mix, you may need to scrape down and mix another 5 seconds. (remember to pull the mix up from the bottom if needed)
- Add your mix into a piping bag and pipe your cupcakes into the papers for consistency, Oh and piping practice. Hehehee Or you can use a spoon or ice-cream scoop. The main thing here is consistency, so your cupcakes are all the same height.
- Bake cupcakes in the preheated oven for 20 minutes, or till cooked through and golden brown. Leave in the tray for 5 minutes then transfer to a wire rack to cool.
When I make a cupcake that I want to decorate high but not use too much buttercream, I'll bake them off high at 180c although something like the little button cupcake bellow need a flat surface so bake them at 160c